Dalla Cucina di Laura~
This salad is delicious and easy, any time of year!
Fresh organic, baby spinach leaves
Imported Greek Feta Cheese- from sheep's milk
Mediterranean olive mix, pitted (at specialty store or Whole Foods olive bar)
Organic Cherry tomatoes, halved
Organic Cucumber, diced small
Red onion, raw and chopped (optional)
Tri-colored quinoa, cooked al dente in broth, drained and cooled
Roasted sunflower seeds, unsalted
Golden raisins (preferably soaked)
Imported Extra-Virgin Olive Oil (from Greece, Italy, Sicily or Spain)
Fresh squeezed lemon juice
Pinch or two of fresh chopped oregano (mix with feta)
This dish is made "to taste". Which is why I did not give measurements. Take or leave anything you like. Some days I add grilled salmon, lemon chicken, roasted lamb or hard boiled eggs...whatever I'm in the mood for.
The longer it marinades, the tastier it gets!
This can also be turned into a wilted spinach side dish, which is spectacular.
Just use more spinach, lightly sauteed before adding other ingredients.
Chef tip: Make your own fresh dressing using olive oil, 1/2 of shallot, lemon juice, oregano and hint of feta in a blender before serving.