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Spinach and Turkey Salad with
Cucumber and Feta Dressing
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“The perfect vinaigrette is so easy to make that
I see no reason whatsoever for bottled dressings.”
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La Belle Cuisine
Spinach and Turkey Salad with
Cucumber and Feta Dressing
Food & Wine Archives
Quick from Scratch Soups and Salads
 
"A new twist on a
Greek salad: The feta's in the dressing.
After adding the cheese to the
blender or processor, just
pulse a few times to combine the ingredients; you
want the
dressing to be slightly chunky. Serve the salad with warm
buttered
pita."
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Servings: 4
1 cucumber, peeled, halved
lengthwise, and seeded
1/3 cup plain yogurt
1/4 cup olive oil
1 tablespoon red- or
white-wine vinegar
2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon fresh-ground
black pepper
1/4 pound feta cheese,
crumbled
1 1/2 pounds spinach, stems removed
and
leaves washed well
(about 3 1/2 quarts)
1 1/2-pound piece cooked turkey,
cut into approximately
1-by-1/4-by-1/4-inch strips
2 cups quartered cherry tomatoes
(about 3/4 pound)
In a blender or food processor, combine 1 cucumber half, the yogurt,
oil, vinegar, dill, 1/4 teaspoon of the salt, and the pepper. Blend or
process until smooth. Chop the remaining cucumber and add to the
blender or food processor along with the feta. Pulse once or twice
just to combine.
In a large glass or stainless-steel bowl, combine the spinach, turkey,
tomatoes, and the remaining 1/4 teaspoon salt. Toss the salad with
the dressing.
Variations:
Use chopped fresh oregano instead of dill.
Add half a cup of Greek olives.
If you can get ripe summer tomatoes, use
them instead of the cherry tomatoes.
Wine Recommendation:
Sauvignon blanc is one of the few wines that can negotiate the aggressive
flavor of feta. Try a zippy Sancerre or Pouilly-Fumé. Made entirely from
sauvignon blanc, these are among France's most versatile wines.
Featured Archive Recipes:
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Turkey Salad with Cashews
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Ultimate Spinach Salad
Wilted Spinach Salad with Smoked
Turkey and Mushrooms
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