• 5 ounces baby spinach, (about 6 cups)
  • 3 tablespoons extra virgin olive oil
  • 1 medium shallot, minced (about 3 tablespoons)
  • 1 medium garlic clove, minced or pressed through a garlic press
  • 1 teaspoon fresh oregano, minced
  • ¼ teaspoon salt
  • teaspoon black pepper, ground
  • teaspoon sugar
  • 1 tablespoon lemon juice, from 1 lemon
  • 2 ounces goat cheese, cut into small chunks
  • 6 black olives, sliced thin


Place the spinach in a large bowl. Cook the oil, shallot, garlic, oregano, salt, pepper, and sugar in a small skillet over medium heat until the shallot is slightly softened, 2 to 3 minutes. Add the lemon juice and swirl to incorporate. Pour the warm dressing over the spinach, add the cheese and olives, and toss gently with tongs to wilt. Serve immediately.


If you prefer, use feta in place of the goat cheese.

Side Dishes
MacGourmet downloadWilted Spinach Salad with Goat Cheese, Olives, and Lemon Vinaigrette. To import, drag image to your MacGourmet recipe box.