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Categories:
fresh spinach leaves tomatoes cucumber olives shallot Feta cheese oregano balsamic vinegar olive oil salt pepper ground nutmeg oregano
Viewed: 23 - Published at: a year agoIngredients
- 4 cups fresh spinach leaves
- 10 cherry tomatoes or 1 medium tomatoes, chopped
- 13 cup cucumber, chopped
- 10 kalamata olives, sliced
- 12 shallot, sliced
- 13 cup feta cheese, crumbled
- 4 ounces tempeh, coarsely grated
- 2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 12 teaspoon salt
- 12 teaspoon pepper
- 14 teaspoon ground nutmeg
- 1 teaspoon dried oregano
Method
- Chop vegetables and toss tomato, olive, cucumber, and feta with washed spinach leaves, in a large salad bowl.
- Heat 2 tbsp olive oil in a frying pan.
- Coarsely grate tempeh and add to oil with fresh oregano (or 1 tsp dried).
- Fry over medium heat until browned.
- Set aside tempeh and put frying pan back on stove.
- Fry shallots in pan until browned.
- Remove from heat and add to tempeh, place in fridge to cool.
- Mix vinegar, remaining olive oil, and spices in a cup.
- Whisk with fork until blended.
- Pour dressing over salad, add cooled tempeh/shallot mix, and toss lightly.
- Serve in two bowls.
