This easy Greek spinach salad combines peppers, feta, cucumbers and spinach for a refreshing main dish. Consider pita and hummous and ouzo as an accompaniment. Opa!
Toss all ingredients except feta cheese with Three Herb Dressing.
Arrange on serving platter. Top with crumbled cheese to serve.
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
* *See separate recipe. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California
Posted to MC-Recipe Digest by KitPATh ~~ltphannema~~at;wizard.ucr.edu> on Apr 08, 1998
Perfect light summer salad. I used sliced almonds, rather than whole almonds - I think they added a nice flavor and texture. I also used orange, red, and yellow peppers, and left out the green pepers - the orange, red, and yellow look beautiful next to the dark green of the spinach!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (209g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 82 (60%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 12.6mg||4 %|
|Sodium 281.4mg||10 %|
|Potassium 452.7mg||12 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 6.8g|
|Protein 5.5g||8 %|
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Calories per serving: 137
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