Baby spinach is wonderful. Growing up, the only place we could find it was in our garden. Thankfully, it is now available at any grocery store, and so unless I am making a Ceasar salad, I typically ignore the iceberg lettuce and head straight for the “real” greens. The feta plays satisfyingly well against the crunch of the peppers and the roasted onions. Serve it as a light lunch, or as a tasty side.

BABY SPINACH FETA SALAD
Servings: 4-8
Time: 0hr 30mins
Difficulty: Easy

WHAT YOU NEED	WHAT TO DO	WHY
6 ounces (1 ½ cups) wedged white or yellow onion ¼ cup slivered garlic 2 tablespoons olive oil 1 teaspoon roughly ground black pepper	Add all to a toaster oven sheet pan; massage with hands to coat evenly. Spread in an even layer and roast at 400°F until onion has golden edges (18-20 minutes). Tip: With onion on its side, cut off and discard both ends. Cut in half from pole to pole; discard dry or tough layers. Place cut sides down and halve at the equator. Rotate equators down; slice into ½-inch wedges. After separating a garlic clove from the head; cut off the root. Place the broad side of a chef’s knife on top; strike with your fist or palm. Release skin and discard. Cut in half; place cut sides down. Cut into ¼-inch slices, holding the pieces together as you work.	Onion wedges are attractive in a salad. Large pieces of garlic are less likely to burn during roasting. Regular (inexpensive) olive oil is used here because heating destroys the subtle flavors of extra-virgin. Onion and garlic mellows and sweetens as it roasts.
2 tablespoons balsamic vinegar 2 tablespoons white wine vinegar 1 tablespoon honey ½ teaspoon fine sea salt ½ teaspoon ground black pepper ½ teaspoon fresh lemon juice ¼ teaspoon crushed red pepper	Meanwhile, for the dressing, whisk all together in a 3-quart bowl.	Honey acts as an emulsifier (an agent that helps prevent the separation of other ingredients).
2 tablespoons extra-virgin olive oil	Slowly drizzle in oil while whisking vigorously.	Slowly incorporating the oil helps create the emulsion.
4 ounces loose leaf greens, torn into bite-sized pieces, washed 4 ounces baby spinach, long stems pinched off, washed	Add to dressing. Tip: Fill a 5-quart bowl with cold tap water; submerge lettuce and spinach for a minute, swishing a few times to disengage debris. Transfer to a salad spinner to spin out excess water.	Adding mixed greens adds texture to the spinach. Excess water dilutes dressing.
⅓ of a red bell pepper, cubed ⅓ of a yellow bell pepper, cubed ⅓ of an orange bell pepper, cubed	Add to dressing. Tip: Place pepper on end; cut off sides. Remove any seeds or pale membrane still attached. Cut ½-inch slices; cut across slices to cube.	Flat pepper pieces are easy to cube.
4 ounces (2 cups) sliced mushrooms	Add to dressing, along with roasted onion and garlic. Toss all together. Tip: Select mushrooms whose caps have not separated from the stems; brush off any soil with a pastry brush. Cut in half from top to bottom; place cut sides down and slice to ¼ inch.	Rinsing mushrooms makes them slimy.
4 ounces Greek feta, crumbled Cracked black pepper	Plate attractively; top with cheese and pepper. Serve promptly.	Adding feta at the last minute protects its texture and color.

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