Greek Spinach Salad with Citronette Dressing

Welcome to Fun Lunch Friday, where we celebrate the joy of good food and great company! Today, we are diving into a refreshing and tasty Greek spinach salad that's bursting with fresh flavors and ingredients. Packed with the goodness of spinach, crunchy sunflower seeds, juicy grape tomatoes, zesty purple onion, crisp cucumber, creamy Feta, sweet red bell pepper, and briny Kalamata olives, this salad is an awesome blend of textures and tastes. To elevate your lunch experience, we'll be drizzling it with an all-natural citronette dressing that perfectly balances tangy citrus with a hint saltiness.

Here we go!

Ingredients:

Salad:

- 6 cups fresh spinach leaves

- 1/2 cup sunflower seeds

- 1 cup grape tomatoes, halved

- 1/2 cup purple onion, thinly sliced

- 1 cucumber, diced

- 1/2 cup Feta cheese, crumbled

- 1 red bell pepper, diced

- 1/2 cup Kalamata olives, pitted and halved

Citronette Dressing:

- 1/4 cup fresh squeezed Meyer lemon juice

- 1 tablespoon Dijon mustard

- 1/2 cup extra-virgin olive oil

- Diamond Crystal or Maldon salt to taste

- Malabar or Tellicherry pepper to taste

- 1 clove garlic, minced (optional)

Instructions:

1. Prepare the Salad:

???- In a large salad bowl, combine the spinach leaves, sunflower seeds, grape tomatoes, purple onion, cucumber, Feta cheese, red bell pepper, and Kalamata olives.

???- Toss gently to mix all the ingredients well.

2. Make the Citronette Dressing:

???- In a small bowl or a jar with a lid, combine the lemon juice, orange juice, Dijon mustard, and honey.

???- Gradually whisk in the extra-virgin olive oil until the dressing is well-emulsified.

???- Season with salt and pepper to taste.

???- If desired, add minced garlic for an extra layer of flavor.

???- Shake or whisk the dressing again before serving.

3. Dress the Salad:

???- Just before serving, drizzle the citronette dressing over the salad.

???- Toss gently to ensure the salad is evenly coated with the dressing.

4. Serve:

???- Serve immediately and enjoy.

Chef's Notes:

• For added crunch, consider toasting the sunflower seeds.
• Adding more is good! Tailor your salad to your taste. Roasted red peppers, avocado slices, whatever you want to add, it will be amazing!
• The citronette dressing can be made in advance and stored in the refrigerator for up to a week. Shake vigorously before? using.
• This salad pairs beautifully with grilled chicken or shrimp..

And there you have it – Greek spinach salad that rocks! Here's to many more Fun Lunch Fridays filled with delicious, healthy, and enjoyable meals. Bon appétit!

Bryan-David Scott