This salad and a loaf of crusty bread serves as a light meal. Add or substitute blanched green beans, roasted peppers, pepperoncini peppers, or hearts of palm for any vegetables in this dish. Use fresh mozzarella in place of feta, if desired. Prep: 20 minutes, Cook: 30 minutes.
6 small red potatoes (about 1 pound), scrubbed
1 (10-ounce) bag fresh spinach, washed, drained, and stems removed
1/4 cup red onion, thinly sliced into half rounds (about 1/2 small onion)
1 medium cucumber, peeled and cut into 1/4-inch rounds
1 pint cherry tomatoes, halved
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup pitted kalamata olives, coarsely chopped
1/2 pound feta cheese, rinsed and cut into 1/2-inch cubes
Garnish: fresh basil
How to Make It
Place potatoes in lightly salted water to cover in a large saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes or until tender when pierced with a fork. Drain, cool to room temperature, and quarter. Set aside.
Toss spinach with 1/2 cup Greek Vinaigrette in a large bowl. Transfer to serving platter.
Combine potato, onion, and next 4 ingredients in a large bowl. Toss gently with remaining 1/2 cup of Greek Vinaigrette. Arrange vegetables over spinach, and top with feta. Garnish, if desired.
Excellent, flavorful recipe that works particularly well as a summer, lunch salad, where the salad is the main dish. The potatoes (which surprised me) really make the salad, providing a rich, almost meat-like undertone to the vinaigrette. The potatoes are also filling, so if you plan to serve this as a side dish, keep the portions small. I've made this recipe several times for family and company, and have received rave reviews. Highly recommend.
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