Coppola Feast

Spinach Salad with Grapes and Lemon-Oregano Vinaigrette

Foods Perfect For A Picnic

Recipe

SPINACH SALAD WITH GRAPES AND LEMON-OREGANO VINAIGRETTE PAIRED WITH SOFIA BRUT ROSÉ

15min Prep, 0min Cook, 15min Total

Ingredients

  • 1 (16-oz) pkg fresh baby spinach
  • 1 (5-oz) container shaved Parmesan cheese
  • 4 cups halved red or green seedless grapes
  • 2 cups chopped roasted and salted almonds
  • 1 cup thinly sliced red onion
  • Reserved 1¼ cups Lemon Oregano Vinaigrette (from Lemon-Oregano Grilled Chicken recipe)
  • Crunchy Pita Croutons (see recipe below)

Instructions

  1. Toss together spinach, cheese, grapes, almonds, red onion, and desired amount of vinaigrette in a large bowl.
  2. Sprinkle with Pita Croutons.

CRUNCHY PITA CROUTONS

10min Prep, 10min Cook, 20min Total

Ingredients

  • 1 (12-oz) pkg pita rounds
  • ¼ cup olive oil
  • 2 tsp Greek seasoning

Instructions

  1. Preheat oven to 400°F.
  2. Cut pita rounds in half crosswise, then separate each half into 2 half-moons.
  3. Place on baking sheets; brush with oil and sprinkle with Greek seasoning.
  4. Bake 6 to 8 minutes or until lightly browned and crisp. Let cool completely, and break into smaller pieces. Store in zip-top plastic bags up to 2 weeks.

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