Next Monday is national fresh spinach day! I struggle from time to time with spinach. I enjoy it cooked more than raw or mixed in with other lettuce in a salad.
Summer is the perfect time to not only experiment with different salads, but also try shopping at a local farmer's market. I know our markets in West Seattle and Beaverton are always filled with fresh greens including hearty spinach.
Wilted Spinach Salad with Warm Feta Dressing
12 oz fresh spinach, washed and dried
5 tablespoons olive oil, divided
1 medium Walla Walla sweet onion
1 7 oz package of feta cheese, coarsely crumbled
2 tablespoons Sherry wine vinegar
salt and pepper
2 tablespoons toasted pine nuts
Place spinach in a large bowl. Heat 2 tablespoons olive oil in a large skillet over high heat. Add onion; sautee until browned and softened, about 7-10 minutes.
Transfer onions to bowl with spinach and remove skillet from the heat. Add remaining oil and cheese to the skillet. Stir to melt cheese slightly, about 1 minute.
Stir in Sherry. Season with salt and pepper, then pour over spinach. Toss to coat and wilt, slightly.
Divided into 4 plates (or two for bigger serving) and top with pine nuts.
Note: For added protein, toss in a chopped grilled chicken breast