Spinach, Feta and Shallot Salad plus more Spinach recipes — 5 Comments

  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…