Spinach, Feta and Shallot Salad plus more Spinach recipes

Spring is almost here.

Those of you enjoying late winter snow storms may not believe it, but, really, it’s coming.

With spring comes salads.

Because I don’t buy produce that’s not in season, the only salads we have in winter are made with Savoy Cabbage and / or Endive.

The first of March brings the first of the spring greens: lambs lettuce or mâche and spinach.

Spinach is one of the most nutrient-rich vegetables or greens that one can eat.

It has loads of iron, manganese, magnesium, potassium, copper and zinc; lots of calcium (although not easily absorbed); vitamins A, B1, B2, B3, B6, c, E, and K; is a good source of folate, fiber and doesn’t have a lot of calories.  Plus it’s a wonderful source of lutein which has been shown to prevent and possibly reverse some eye-diseases including cataracts and macular degeneration.

For gardeners – plant spinach early, as soon as the risk of frost is past and the ground can be worked.  It likes cool weather and rewards you with salads long before the lettuce is ready.

And don’t just limit yourself to salads.  I’m not a fan of overcooked, limp, naked spinach (although mon mari loves it like that as well as every other way), but tart it up just a bit and it’s worthy of the most discerning palate.

First – the salads:

From the archives:   Spinach, Basil and Red Pepper Salad

Spinach Red Pepper Salad

And something new

Spinach Feta Salad
Spinach, Feta and Shallot Salad

 

4oz (120gr) fresh spinach
2oz (60gr) feta cheese
2 shallots
1 tbs olive oil
12 Greek or Kalamata olives
Apple Balsamic Vinaigrette

Slice shallots.  Sauté in oil until tender and starting to brown. 
Pit and slice the olives.  Crumble the feta.
Wash spinach if necessary, tear if needed and put into a large salad bowl. Add the vinaigrette and gently toss.
Arrange salad on 2 plates. Top with olives, shallots and feta.

Apple Balsamic Vinaigrette

2 tbs apple balsamic vinegar
2 tsp Dijon-style mustard
2 tbs good olive oil

Put vinegar, mustard into a small bowl and whisk well. Slowly whisk in vinegar.

Second – as a vegetable

From the archives:  Simple Fresh Spinach Gratin

Spinach Gratin

And something new…

 

Creamed Spinach

3oz (90gr) spinach
1/2 cup (4oz, 120gr) milk
2 tsp cornstarch dissolved in 1 tbs water
2 tbs Greek or plain yogurt
1/4 tsp dry mustard
1/3 cup (1.5oz, 45gr) shredded cheese

Heat milk in a large skillet just until it simmers.  Add cornstarch mixture and stir until it thickens.  Add yogurt, dry mustard, cheese, and stir until cheese melts. Add spinach, stir briefly to coat, cover, remove from heat and let sit until spinach is slightly wilted.  Stir well and serve.

Finally, if you’re trying to sneak it past a reluctant eater…

From the archives:  Spinach Burgers with Mushroom Sauce

Spinach Burgers

And one more:  Brown Rice Florentine

Rice Florentine

There are more spinach recipes in the Recipe Index….

Eat your spinach – it’s good for you!

5 thoughts on “Spinach, Feta and Shallot Salad plus more Spinach recipes”

  1. Delicious! I cannot get enough fresh spinach into my diet. the salads looks great. I do NOT enjoy it creamed or coked. My fave is with some roasted chicken, black beans, basil, red bell pepper and feta tossed with a little oil and vinegar. Satisfying and so good for you too. By the way, are those tomatillos in your header picture. Big fan of those too!

  2. We love putting spinach on our pizzas and in lasagne. I hadn’t thought of trying it in brown rice florentine. This sounds like a great way to make brown rice palatable. (I know. Brown rice CAN be delicious.)
    I can’t stand overcooked, limp spinach either. Some years ago, SAVEUR magazine showed a method for “cooking” spinach with salt. Wash it, salt it and leave it for about 30 minutes, then squeeze the water out (discard that salty water – sure there are probably a few vitamins lost but I’m thinking it must be negligible). The spinach stays beautifully green when it’s cooked and it doesn’t get even remotely slimey.
    The other night at one of those “all you can eat” buffets, I had spinach/redonion/pickledbeets/driedcranberries/toastedsunflowerseeds salad topped with sourcream. It was so good that I went back for more for dessert. My colleagues claimed that the cheesecake with blueberries was a better choice for dessert but I don’t believe them.

  3. Peter, I get a wonderful Brebis feta… It’s become a kitchen staple (if I can keep it in the house that long)
    TV food and drink, I love spinach salads with anything and everything – yes, tomatillos, I grew them for the first time last year…. Love’em!
    manningroad, I grow them both, too – one for spring, one for summer 😉
    Elizabeth, interesting – the salted spinach…. Pickled beets? I love pickled beets. Note to self: buy beets, pickle them. They’re so easy to make with cooked beets, and I can’t get them already pickled…

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