he green sauce, combine garlic, spinach, herbs, lemon zest and 1
For chicken:
Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes.
Grill over medium heat (300-350 degrees) 6 minutes on each side or until done. Serve with Watermelon-Feta Salad.
For salad:
Place first 5 ingredients in a large bowl. Gently toss. Sprinkle with feta cheese.
Tear or cut the spinach leaves into small pieces.
Toss the mushrooms with the lemon juice.
Place spinach in salad bowl top with mushrooms and sprinkle with parsley.
Toss with Lemon-Yogurt Vinagrette (Recipe #16611) dressing just before serving.
whisk just until blended. Add spinach, feta, and peppers; fold to incorporate
ntil farro is coated. Add spinach to farro mixture; cook and
r until fragrant.
Add spinach and cook until wilted, about
edium-high heat. Cook the spinach until fully wilted, about 2
ntil thickened.
Mix the feta and cucumber together in a
he heat & stir in the feta then set aside to cool
large bowl, combine the spinach, feta, mint, sun-dried tomatoes, olives
ith remaining batter.
Place spinach, feta cheese, and sun-dried tomatoes
Cook and stir almonds and sugar in skillet over low heat until sugar is melted and nuts are coated and brown.
Cool.
Combine greens; add oranges.
Top with nuts.
Serve with Romaine Spinach Orange Salad Dressing.
trips in a salad bowl with the pita, spinach and feta. Drizzle with
Preheat oven to 350\u00b0F.
Rub the lamb all over with the oil and then with the seasonings.
Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
In a bowl, cobine the remaining ingredients and toss to mix.
Sprinkle the pecans over the top of the tossed salad.
Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.
br>Toss spinach and mint with the zucchini. Serve salad topped with
Preheat the oven to 400\u00b0F. Spread the eggplant and onion slices on a large baking pan. Drizzle with the olive oil. Roast for 15 mins, turning halfway through cooking, until softened and beginning to turn golden around edges. Set aside to cool.
Place spinach, eggplant, onions, tomatoes and feta in a large bowl. Whisk the dressing ingredients in a small bowl; season. Drizzle over the salad; toss.
Place the two packages thawed spinach in a microwave-safe bowl
Preheat oven to 400\u00b0F. Toss pumpkin with oil in a large baking dish. Bake 15-20 mins, until just tender. Gently toss in pepper while still warm. Cover and set aside.
For the dressing, whisk olive oil, vinegar, maple syrup and mustard together in a bowl. Season to taste.
In a large bowl, combine spinach, avocado and pumpkin mixture. Season to taste. Drizzle with dressing and toss well. Sprinkle with feta and pine nuts to serve.
Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.
Place the pears in a bowl with the lemon-lime soda. Set aside; this will keep them from turning brown.
Place the baby spinach in a serving bowl, and add the shallot, feta cheese and pine nuts. Drain the pears, and discard the soda. Add pears to the salad, and toss to blend. Serve with raspberry vinaigrette dressing.