Shrimp can be substituted for cubes of firm-fleshed fish or smoked tempeh. The wilted salad is halfway to a stir fry, and a nice change from cold salad. Gild the lily with toasted pine nuts or even bacon bits if they move you.
4 ounces prewashed salad spinach
1/2 cup red onion, slivered
1/2 cup Greek olives, pitted
1 pound shrimp, shelled and deveined
3 or 4 tablespoons extra virgin olive oil
1 clove garlic, minced, more if you love it
1/2 cup feta cheese, crumbled
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon salt
4 pieces of pita bread, if desired
Place spinach in a large serving bowl with onion and olives.
In a medium bowl, combine vinegar, oregano and salt.
In a large saute pan, heat olive oil over medium heat. When hot, add shrimp and cook until pink. Add garlic and saute briefly. Add vinegar and take off the heat.
Lightly and quickly mix hot dressing with spinach mixture in the pan. If spinach is not wilting put over heat and turn the mass in the pan until spinach just softens. Scrape into serving bowl. Top with feta. Serve at once, offering freshly ground pepper to taste and pita breads.
Preparation time: 15 minutes
2600 E. Franklin Ave.
Minneapolis, MN 55406