Spinach and Turkey Salad With Cucumber Feta Dressing

This is from one of my Food and Wine cookbooks. They say to serve this with a sauvignon blanc because it can stand up to the aggressive flavor of the feta. This looks like another great way to use up turkey leftovers. Serve with pita bread.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1  cucumber, peeled, seeded and halved lengthwise
• 1⁄3 cup plain yogurt
• 1⁄4 cup olive oil
• 1  tablespoon red wine vinegar
• 2  tablespoons fresh dill, chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 lb feta cheese, crumbled
• 1 1⁄2 lbs fresh spinach, stems removed and washed well
• 1 1⁄2 lbs  cooked turkey, cut into 1 inch strips
• 2  cups cherry tomatoes, quartered

Directions

1. In a blender or food processor, combine 1 cucumber half, the yogurt, oil, vinegar, dill, ¼ teaspoon of the salt, and the pepper. Blend or process until smooth.
2. Chop the remaining cucumber and add to the blender or food processor along with the feta. Pulse once or twice just to combine.
3. In a large bowl, combine the spinach, turkey, tomatoes and the remaining salt. Toss the salad with the dressing and serve.
4. Variations: Use fresh oregano instead of dill and/or add ½ cup of Greek olives.