Still in the process of cleaning up the fridge, Kiko also cleaned up her book rack when she came across the recipe book, with this salad recipe inside. We were happy because it will used up some rarely used ingredients (Feta Cheese, mustard cinnamon, and many more), and I'm happy because it use cheese :D.
Preparing the dressing is simple and quick. I prefer to prepare it in advance, and put it in watertight container, and stash it in the fridge for later use. And when you crave for the salad, put the spinach, cucumber, onion and tomato in salad bowl or plate, shake the pre-mixed dressing, and sprinkle on top of the vegetables. Crumble enough amount of Feta Cheese, and it is set for a picture, or to satisfy your craving.
Since I'm running out of powder mustard, we use mustard jam, which is why the taste is so strong. Adding some pepper didn't help, Feta cheese slightly helps. Probably you might want to reduce the mustard a little bit.
And a little bit of note for the recipe. The amount of vegetables used is too much.... I think you can feed a horde of goat with it. Other than that, this salad is very refreshing.....
Ingredients (Serves 6)
- 2lb/1kg fresh spinach
- 1/2 cup/125ml Extra Virgin Olive Oil
- 2 tbsp White Wine Vinegar (We replace with white cooking wine & white vinegar with the same ammount, probably explain the weird taste we got)
- 2 tbsp Lemon Juice
- 1/2 tsp ground cinnamon
- 1/2 tsp dry mustard powder
- Salt & freshly ground black pepper
- 1 cucumber, sliced
- 1lb/500gr cherry tomatoes
- 8oz/250gr Feta Cheese, crumbled
- 6 spring onion, chopped
- Trim the spinach and rinse thoroughly under cold running water. Dry well and place in a salad bowl
- Put the oil, vinegar, lemon juice, cinamon, mustard, salt and pepper in a small jar with a screw top and shake well
- Pour half the dressing over the spinach and toss well
- Add the cucumber, tomatoes, Feta and spring onions to the salad
- Pour the remaining dressing over the top, toss gently and serve
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