Spinach Salad With Grilled Eggplant And Feta Recipes

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SPINACH SALAD WITH FETA CHEESE



Spinach Salad With Feta Cheese image

I found this salad on the web and made a couple of changes in it. This was the salad I made on our 25th wedding anniversary! Update: I submitted this recipe to Taste of Home Light & Tasty and it was published in the December/January 2008 issue.

Provided by PaulaG

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 cups spinach, washed and cleaned
1/3 cup dried cranberries
3 green onions, sliced thin
1 green apple, cored and sliced thin
1/2 cup red seedless grapes, cut in half
1/3 cup walnuts, coarsely chopped
2 teaspoons apple cider vinegar
2 tablespoons extra virgin olive oil
2 garlic cloves, finely minced or 1/4 teaspoon garlic oil
salt & freshly ground black pepper
1/3 cup crumbled feta cheese

Steps:

  • Combine spinach, cranberries, green onion, sliced apple, grapes and walnuts in a large salad bowl.
  • Whisk together the vinegar, olive oil, garlic, salt and pepper.
  • Pour the vinaigrette over salad, sprinkle with Feta cheese and arrange on chilled salad plates.

SPINACH SALAD WITH GRILLED EGGPLANT AND FETA



Spinach Salad with Grilled Eggplant and Feta image

Provided by Chris Schlesinger

Categories     Salad     Appetizer     Vegetarian     Quick & Easy     Backyard BBQ     Feta     Eggplant     Spinach     Grill     Grill/Barbecue     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 (main course) or 8 (first course or side dish)

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon minced garlic
2 teaspoons chopped marjoram or oregano
1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
10 ounces baby spinach
1 cup crumbled feta (1/4 pound)
1/4 cup pine nuts (1 ounce), lightly toasted

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  • Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
  • Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

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