This recipe comes from Refresh, a wonderful vegetarian cookbook from the Ontario restaurant, Fresh.
Since it is once again Meatless Monday, I am serving this up for dinner with a vegetarian Greek Gyro
(basically a gyro with no meat, just veggies). The salad is substantial enough to be a dinner all on its own.
2 c. sugar snap peas
6 mini red potatoes
2 cloves garlic, minced
1 t. dill
3 T. olive oil
1/4 t. salt
6 c. spinach
10 Kalamata olives
10 grape tomatoes
2 T. red onion, finely diced
Bring a small pot of water to boil. Add the peas and cook for 1 minute. Drain and cool.
Bring another pot of water to boil, add potatoes and cook until tender, cut into 1/8's.
Mix olive oil, dill, salt and garlic. Toss the potatoes with this mixture, then put into a frying pan
and cook until browned. Cool.
Put spinach in bowl. Top with peas and potatoes. Place 5 olives and 5 tomatoes around outside of salad. Sprinkle with red onion. Serve with desired dressing.
Since it is once again Meatless Monday, I am serving this up for dinner with a vegetarian Greek Gyro
(basically a gyro with no meat, just veggies). The salad is substantial enough to be a dinner all on its own.
2 c. sugar snap peas
6 mini red potatoes
2 cloves garlic, minced
1 t. dill
3 T. olive oil
1/4 t. salt
6 c. spinach
10 Kalamata olives
10 grape tomatoes
2 T. red onion, finely diced
Bring a small pot of water to boil. Add the peas and cook for 1 minute. Drain and cool.
Bring another pot of water to boil, add potatoes and cook until tender, cut into 1/8's.
Mix olive oil, dill, salt and garlic. Toss the potatoes with this mixture, then put into a frying pan
and cook until browned. Cool.
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