I have no idea why this is called Samos Spinach Salad. I like the spinach-Boston lettuce combination in this recipe. It’s a nice contrast.
Salad:
4 cups spinach, washed and cut into bite sized pieces
4 cups Boston Lettuce, washed and cut into bite sized pieces
½ cup crumbled feta cheese
3 to 4 green onions, thinly sliced
¼ cup mushrooms, sliced
24 pitted ripe black olives
10 cherry tomatoes, sliced in half
6 ounces marinated artichoke hearts, drained and sliced
Dressing:
¼ cup wine vinegar
¾ cup olive oil
¼ teaspoon dry mustard
1 large clove garlic, minced
Salt and pepper too taste
Salad:
4 cups spinach, washed and cut into bite sized pieces
4 cups Boston Lettuce, washed and cut into bite sized pieces
½ cup crumbled feta cheese
3 to 4 green onions, thinly sliced
¼ cup mushrooms, sliced
24 pitted ripe black olives
10 cherry tomatoes, sliced in half
6 ounces marinated artichoke hearts, drained and sliced
Dressing:
¼ cup wine vinegar
¾ cup olive oil
¼ teaspoon dry mustard
1 large clove garlic, minced
Salt and pepper too taste
- Assemble the dressing. Shake and chill at least one hour before serving.
- Assemble the lettuces in a large salad bowl.
- Put the remaining items on top of the lettuce.
- Get a piece of clean paper towel wet with cold water.
- Place on the salad and chill in the refrigerator until ready to serve.
