Supercharged Greek Spinach Salad
- Ready In:
- 15mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 946.36 ml fresh spinach leaves
- 10 cherry tomatoes or 1 medium tomatoes, chopped
- 78.78 ml cucumber, chopped
- 10 kalamata olives, sliced
- 1 shallot, sliced
- 78.78 ml feta cheese, crumbled
- 113.39 g tempeh, coarsely grated
- 29.58 ml fresh oregano leaves or 4.92 ml dried oregano
- 29.58 ml balsamic vinegar
- 59.16 ml olive oil
- 2.46 ml salt
- 2.46 ml pepper
- 1.23 ml ground nutmeg
- 4.92 ml dried oregano
directions
- Chop vegetables and toss tomato, olive, cucumber, and feta with washed spinach leaves, in a large salad bowl.
- Heat 2 tbsp olive oil in a frying pan. Coarsely grate tempeh and add to oil with fresh oregano (or 1 tsp dried). Fry over medium heat until browned. Set aside tempeh and put frying pan back on stove.
- Fry shallots in pan until browned. Remove from heat and add to tempeh, place in fridge to cool.
- Mix vinegar, remaining olive oil, and spices in a cup. Whisk with fork until blended.
- Pour dressing over salad, add cooled tempeh/shallot mix, and toss lightly.
- Serve in two bowls.
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RECIPE SUBMITTED BY
dandelionleaf
Vancouver, 0
<p>I love heritage recipes and new creations.</p>