Mr. Jim Ellis, a retired gourmand in Oakland, suggests a delicious combination of market produce: sliced heirloom tomatoes, sliced bell peppers and mixed greens topped by the sliced leftovers from last week's spice-rubbed grilled chicken and the Dijon, chive and tarragon vinaigrette.
Spinach is one of the leafy green vegetables that provides a portion of the suggested 1,000 to 1,500 mg of calcium per day. (The amount needed depends on your gender and age.) Some readers have said they won't make anything that takes longer than 20 minutes. This takes little time to prepare.
- 1 lb spinach leaves, rinsed well (Dr. John Loftus, Anesthesiology, offers this tip. Rather than rinsing the spinach 3 to 4 times in the colander, soak it in a few inches of water in a clean sink — all the dirt falls to the bottom)
- 1 small red onion, thinly sliced
- 8 to 12 Kalamata olives, pits removed (use the flat side of a chef's knife to squash the olive and the pit comes out easily)
- 1 clove garlic, minced
- 1 Tbsp chopped fresh mint
- 2 Tbsp sherry vinegar
- 6 oz feta, crumbled into small pieces (most recipes I have tried recommend Bulgarian or Greek feta)
- 6 Tbsp olive oil
- Salt and freshly ground pepper to taste
Toss everything except the olive oil in a salad bowl. In a small saucepan, heat the olive oil until it is just starting to smoke. Pour over the salad and toss gently. The spinach leaves will wilt a bit. Season to taste.
Nutrition Information (per serving)