Fig and Feta Spinach Salad

As the weather gets warmer we are less inclined to eat heavy meals opting instead for light refreshing satisfying meals. And of course a major reason for light meals is...

Red Kitten Spinach

Who really wants to stand in front of a hot stove or grill when it's hot?....Answer no one! 

As I mentioned in the previous post we planted a varied kitchen garden this year, and one of the most plentiful vegetables we've been harvesting the last few weeks has been spinach. We've had a range of dishes including Spinach Pastas, Spinach Dals, Spinach Pakoras, Spinach Quiches...and of course Spinach Salads. We also shared the harvest with Family and Friends.

It's funny, as a kid I hated Spinach...I mean I HATED Spinach. I always thought of it as cooked bitter mush, reminding me of the gross seaweed that gets tangled in your feet on the beach. Yea, not particularly appetizing imagery. Then something changed, after moving out here there was fresh baby spinach available, no more canned, frozen, or bitter spinach. You can keep those cans Popeye!

Baby Spinach leaves are tender, flavorful and not bitter at all. I prefer to eat them raw in salad; it almost feels wrong to cook them. I leave the more mature leaves for cooking purposes.

This salad is chockfull of vitamins, spinach contains iron, protein, and essential vitamins and minerals important for skin, hair, and bone health. It is great as a light meal, an appetizer, side dish, and goes great with grilled chicken.

Here is my recipe for Sweet Fig and Feta Spinach Salad with Zesty Honey Mustard Dressing:

Fig and Feta Spinach Salad
Serves 2-4

Ingredients:

5 Ripe Strawberries sliced thinly

5 Dried Calimyrna Figs (Unsulpured) sliced

 4 Handfuls of cleaned Baby Spinach Leaves

1/3 cup of Crumbled Feta Cheese*

1/3 cup Pine nuts

*Vegan- Soy Feta

Directions:
Wash the Strawberries and slice thinly, and wash and pat dry the Spinach leaves. De-stem the dried figs and slice them thinly. Add all your ingredients in a bowl and mix thoroughly. Add a light coating of the Honey Mustard Dressing and toss before serving.

Honey Mustard Dressing 

Makes 8oz.

Ingredients:

1/2 cup Extra Virgin Olive Oil
1/4 cup White Vinegar
1/4 cup Apple Cider Vinegar
2 Tbsp. Honey*
2 Tbsp. Deli-Style Brown Spicy Mustard
1 Tbsp. Balsamic Vinegar Reduction
Pinch of Salt and Pepper

*Vegan- Agave Nectar

Directions:
Whisk all the ingredients together. Pour into a clean glass jar with a well fitting lid. It will keep in the fridge for a month.

ENJOY!

Fig and Feta Spinach Salad served with Broccoli Quiche

I have entered this post in Eat Your Greens Challenge, hosted by A2K - A Seasonal Veg Table. I have also entered it in In My Veg Box - Spinach, hosted by East West Realm and Citrus Spice.