 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 30 | leaves | Spinach, organic, chopped | 11 3/4 | large | Mushrooms, Sliced | 7/8 | large | Onion, chopped | 4 2/3 | large whole (3" dia) | Tomatoes | 40 | clove | Garlic | 1 1/4 | cups crumbled | feta cheese | 2 1/2 | tablespoons | olive oil | 2 1/2 | tablespoons | balsamic vinegar | 1/2 | lemon yields | lemon juice | 1 2/3 | tablespoons | Raw Honey |
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Steps
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Sequence
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Step
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| | 1 | Wash all vegetables. Place spinach leaves and tomatoes on a plate. Peel garlic, chop mushrooms and onion. | | 2 | Preheat oven to 400 F. Place peeled garlic in baking dish, lightly coated in olive oil and bake for 20 minutes or until easily pierced with a fork. | | 3 | While garlic bakes, saute mushrooms and onion in a pan.
Mix olive oil, vinegar, lemon juice and honey in a bowl for dressing. | | 4 | Add cooked mushrooms and onion to plate. Remove garlic and mash before adding to the salad. Crumble feta (about 2 ounces) and add to salad. Lightly drizzle with dressing. |
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