Spinach Salad with Peas and Feta Cheese

by Sue Taggart

This is the simplest salad ever and with a tangy lemon vinaigrette it’s perfect when you want fresh, clean flavors. To make it a main course salad I like to add some warm grilled shrimp.

Per serving you just need 2 handfuls of baby spinach. I always take the stalks off, but that’s up to you. Make sure you wash it to get out any grit and toss away the wilted bits. Spin it dry. Blanch one handful of frozen peas in boiling water and leave in the water to cool—if you have fresh peas even better. Toss the spinach and peas together and dress with the lemon vinaigrette then sprinkle with crumbled feta cheese. Yumm!

Lemon Vinaigrette

Serves 4:

2 tbsp fresh lemon juice

5 tbsp olive oil

1 tbsp rice wine vinegar

1/2 tbsp salt

1/2 tbsp ground black pepper

Put all the ingredients into a screw top jar and shake well.

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