Title: Baby Spinach Salad with Walnuts and Feta
Categories: Salad
Yield: 4 Servings

1	c	Walnut pieces, toasted*
4	oz	Feta cheese, cubed or
		Crumbled
1	ts	Fresh oregano
		OR
1/4	ts	Dried oregano
3	tb	Olive oil
1	tb	Fresh lemon juice
3/4	lb	Baby spinach, WELL washed
		Stems removed, drained well

*Note: to toast the walnuts, spread the pieces on a baking sheet and place in an preheated 325 degree oven for about 10 minutes, OR until the nuts are slightly crisped and lightly colored. Watch carefully.

Toss all of the ingredients together just before serving.

Per serv: 370 cal; 14 gm protein, 8 gm carbo; 34 gm fat; 25 mg chol; 7 gm sat fat; 370 mg sodium.

Washington Post May 29, 1996 Jane Adams Finn

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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