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From our Kitchen

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Before I had my daughter I spent my free time in the kitchen, I used to make my own pasta and pie crusts. Since having Gracie, my home cooked meals need to take less time to prepare than to eat. Having been called “the best spinach salad ever” by those who have eaten it I felt compelled to share it. I usually pair it with dover sole or a rib eye, and a glass of wine of course!

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Ingredients
  • 1 bag (9 ounces) fresh baby spinach leaves
  • 5 tablespoons olive oil, divided
  • 1 medium red onion, halved, and cut into ⅓-inch thick wedges with some core attached
  • 1 package (7 ounces) feta cheese, coarsely crumbled
  • 2 tablespoons sherry wine vinegar
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Wilted Spinach Salad with Warm Feta Dressing

Directions:

  • Place spinach in a large bowl.
  • Heat 2 tablespoons of the oil in a heavy large skillet over high heat.
  • Add onion and sauté until brown and softened, about 7 minutes.
  • Transfer to bowl with spinach, remove skillet from heat.
  • Add remaining 3 tablespoons oil and all the cheese to the skillet. Stir in vinegar.
  • Season to taste with salt and pepper.
  • Pour over spinach; toss to coat and wilt slightly.
  • Serve immediately.

Serves 4