Spinach Salad with Feta Cheese, and Garlic Vinaigrette Dressing

This salad can be a side dish for dinner. Or, serve as a main dish at lunchtime with a whole wheat roll on the side.

Ingredients:

• Garlic Vinaigrette Dressing:
• 1/2 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon ground cumin
• Salad:
• 1 1-pound bag fresh spinach
• 3/4 cup sliced almonds
• 3/4 cup pitted sliced kalamata olives
• 3 red pears
• juice and zest of 1 lemon
• 2 4-ounce packages crumbled feta cheese
• 2 cloves garlic, minced
• Pinch salt
• Pinch ground white pepper
• Shaved Parmesan cheese

Directions:

Dressing: Mix the balsamic vinegar, extra-virgin olive oil, garlic, basil, marjoram, and cumin in a cruet or covered bowl. Reserve. Salad: Trim the spinach leaves of the stems and rinse them of sand. Drain as much of the water off as possible. Cut or tear the spinach leaves into bite size pieces and put them in a large salad bowl. Toast the nuts lightly in a small skillet, allow to cool slightly, and add them to the spinach. Add the olives to the salad mixture. Core and seed the pears. Do not peel the pears. Cut them into small cubes. Sprinkle them with the juice and zest of 1 lemon and add them to the salad mixture. Crumble the cheese and add it to the salad mixture. Just as you are ready to serve, pour some of the dressing over the salad, or serve salad in individual bowls and allow guests to take their own. Serve with shaved Parmesan cheese.

Number of Servings: 8

Notes from the Cook: Nice dish for a hot summer day. Store any remaining dressing in the refrigerator up to 2 weeks.