Spinach Salad With Feta Cheese

"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."
 
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photo by ncmysteryshopper photo by ncmysteryshopper
photo by ncmysteryshopper
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:
20mins
Ingredients:
11
Serves:
4-6

ingredients

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directions

  • 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.

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Reviews

  1. Great salad, will make this a lot. Easy to do with all the great flavors.
     
  2. Wonderful! I used baby spinach leaves, dried barbarries soaked & rinsed then cooked in a bit of white sugar, the taste is very much like dried cranberries as they are sour & sweet (cranberries would be better though as barberries are very small, can be found in Iranian shops), I used honeydew melon because I didn't have any apple on hand but I know this would be better with apple, organic apple cider vinegar, unrefined extra virgin olive oil, fresh garlic, sea salt, it doesn't need much! A Greek goats milk feta cheese, plus the rest of the ingredients. I'd like to make this again using cranberries and green apple.
     
  3. This was delicious!
     
  4. This is a delicious salad! The combination of flavors is superb. This is now my favorite spinach salad, to be made again and again. Thanks for sharing the recipe. Made for ZWT6.
     
  5. Fabulous! I loved the walnuts with the fruit and of course the saltiness of the Feta Cheese set the whole thing off beautifully. I didn't use the dried cranberries because I didn't have any. I had fresh and considered using them, but thought they would be pretty sour. Like another reviewer, I doubled the dressing but still only used 2 cloves of garlic. I served this with a Moroccan stew and it complimented it beautifully.This is definitely a keeper.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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