Greek Spinach Salad

Spinach salad is a relative newcomer to the Greek table. Indeed raw spinach is also relatively new to the Greeks who are used to using spinach cooded into pies anda spanikopitas.

INGREDIENTS:
  • 8 cups baby spinach
  • 1 ripe but firm avocado
  • 1 red onion, halved and thinly sliced
  • 1 cup cooked chickpeas (canned are fine) (optional)
  • 1/2 cup Greek feta, crumbled or diced
  • 1/2 cup Greek wrinkled (or smooth) olives
  • 1 blook, cara cars or navel orange, peel and cut into sections
  • Olive and lemon juice dressing
YIELD: serves 4, with chickpeas makes a light lunch
COURSE: Salads and Dressings
CUISINE: Greek
DIRECTIONS:
  1. Coarsely chop the spinach (if preferred). Wash and spin dry in a salad spinner. Transfer to a serving bowl.
  2. Cut the avocado into slices. Peel and cut each slice in half. Add to the bowl with the spinach.
  3. Add the onions, chickpeas (if using) feta, olives, and orange slices to the bowl. Toss the salad with dressing and serve.