Greek Spinach Salad

RH Staff

From: Chef Charlie Ayers, formerly of Google. Yield: 12 servings.

96 oz. baby spinach
12 oz. sundried tomatoes, chopped
12 oz. feta cheese, crumbled
12 oz. kalamata olives, halved
12 1-oz. portions Lemon Garlic Dressing (recipe follows)
1 red onion, julienne
12 oz. pistachio nuts, shelled, toasted

LEMON GARLIC DRESSING:
3 oz. Sunkist^® lemon juice, freshly squeezed
1 oz. Sunkist^® orange juice, freshly squeezed
8 oz. olive oil
2 oz. vegetable oil
¹ /4 cup Dijon mustard
1 Tbsp. fresh garlic, minced
2 Tbsp. oregano, dried as needed, black peppercorns, freshly ground
as needed, kosher salt

Prep salad ingedients and refrigerate or store in containers with tight-fitting lids for up to 12 hours.

Assemble each salad in this order: In a large bowl, toss together 8 oz. of spinach, 1 oz. sundried tomatoes, 1 oz. feta cheese, 1 oz. olives and 1 oz. Lemon Garlic Dressing (recipe follows). Garnish with red onions and pistachios.

For dressing: In a blender, combine lemon juice, orange juice, olive oil, vegetable oil, mustard and garlic. Cover and blend for 60 seconds. Add oregano and black pepper. Pulse to combine. Pour in a container with a tight-fitting lid and refrigerate for up to 24 hours. Before using, whisk well and season to taste with lemon juice, salt and freshly ground black pepper.

SUNKIST