Popeye’s Spinach Salad

I had this once at Pagliacci’s in Victoria and recreated it at home. The dressing is superb and provides a perfect contrast of sweet and salty in this makes-a-meal salad. The warm noodles wilt the spinach slightly.

For two servings:
4 cups fresh baby spinach
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 medium red onion, sliced in rings
1/2 cup finely crumbled low-fat feta cheese
kalamata olives
2 cups cooked hot rigatoni noodles

Maple-Balsamic Vinaigrette
1/4 cup quality balsamic vinegar (make sure it says de Modena on the label)
2 tbsp. maple syrup
1 tsp. Dijon mustard
salt and pepper to taste
1/2 cup EV Olive oil
Blend first four ingredients in a blender. With motor running, pour in olive oil in a steady stream.
This recipe will make more dressing than needed for two servings.

Toss the spinach with the sun-dried tomatoes, red onion rings and dressing.  Top with crumbled feta and rigatoni noodles. Garnish with olives. Serve immediately.

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About Flavour and Savour @flavourandsavour.com

clean-eating recipes from my island home
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