If you have spinach in your garden and a modest pantry, this salad requires no planning.
If you don’t… Well, then, plan to make it.
Serve a small version for a first course; serve a large version for a light lunch or supper.
Pimentos, or pimientos, are a heart-shaped red pepper that one finds preserved in jars or cans – and stuffed in green olives.
Get whole pimentos if you can, and slice them, rather then the little chopped bits used to decorate….
You could substitute roasted red peppers
Spinach, Pimiento and Feta Salad
Preparation and cooking time: 25 minutes
- 3oz (90gr) fresh spinach
- 3oz (90gr) pimiento or roasted red pepper net weight
- 1 cup (6oz, 180gr, net weight) white beans, cannellini
- 12 Greek, dry-cured olives
- 1.5oz (45gr) feta cheese
- 2 tbs chives or garlic chives
- Sherry Vinaigrette
- 2 tbs sherry vinegar
- 1 tbs Dijon-style mustard
- 3 tbs olive oil for salads
- Open, drain and rinse beans.
- Slice pimiento
- Wash spinach if necessary, spin dry. Tear, if needed.
- Pit olives if needed, slice in half.
- The salad: In a medium bowl mix vinegar and mustard.
- Slowly add olive oil, whisking constantly until well combined.
- Add beans, chives, olives and peppers. Stir well to combine.
- Divide spinach and put on 2 plates.
- Top with salad, sprinkle with feta and serve.