Thursday, October 8, 2009

Greek Spinach Salad

Gee, this doesn't sound very Polynesian, does it? That's cus it's not. I figured we'll go take a quick detour over to the Aegean Sea and see what's cooking. Also I don't think too many folk like my Polynesian dishes, oh well.

To make this into a Vegetarian dish just don't use the bacon, no worries.

This salad is by no means "traditional" Greek food, it's just something I make when baby spinach is in season using Greek seasonings and such.

You can vary the amounts if you'd like, no worries. Also this salad can easily be a meal by itself. This is good for side salad for four, or one person can use this as a meal themselves --as I've been known to do.

What you need:

6 cups fresh baby spinach, NOT packed down
1/2 of a small onion
2 rashers of bacon --or 4 US sized slices
1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp ground black pepper
1 tsp sea salt
1 tsp dried oregano
1 tsp dried mint
1/4 cup rough chopped kalamata olives
1/2 cup crumbled feta cheese

What you do:

Thin slice the half onion. Get the slices as thin as you can; yes you can cheat and use a food processor if you can't shave an onion with a knife. Place the shaved onion in a bowl and add the lemon juice, salt, black pepper, oregano, and mint. Give it a good stir so the onions pick up that lemony goodness. Then let it sit for an hour.



While the onions are marinating, chop up the bacon rashers. Whatever size bacon pieces you'd like. I usually cut mine to around 3/4 of an inch before cooking. Cook the bacon pieces to your liking --extra crisy or just done, your choice. Drain the cooked bacon and set aside to cool. You don't need the drained bacon fat for this recipe, but I'm sure you'll want to keep it for future use.

After an hour...

Rinse and drain the spinach well. Put it into a large salad bowl. Drizzle with olive oil, toss in the onions WITH their marinade, add the olives and the feta. Mix well. Remember, some of the little tiny bits will end up at the bottom of the salad bowl so make sure you scoop from the bottom.

I do believe the next recipe *could* be for spanakopita, but no promises.

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