- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- ½ teaspoon minced garlic
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh mint, plus ¼ cup tightly packed chopped mint
- ½ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon honey
- ½ teaspoon salt
- ½ cup cooked white or black beans or chickpeas (optional)
- ½ small red onion, thinly sliced
- 2 large handfuls of baby spinach
- 1 large or 2 small beets, cooked and peeled
- 6 ounces cooked shrimp (optional)
- ¼ cup Kalamata olives
- 4 ounces feta cheese, coarsely crumbled
- Select a vinaigrette. Oregano-Garlic Vinaigrette: In a bowl, whisk together all of the ingredients, including salt and pepper to taste. Mint Vinaigrette: Begin with a flavor infusion, combining 2 tablespoons of the lemon juice and the 2 tablespoons chopped mint in a small saucepan or sauté pan. Bring to a boil and remove from the heat. Let steep for about 10 minutes, then strain through a fine-mesh sieve into a small bowl. There will be 2 tablespoons in all. Add the remaining ingredients, including the ¼ cup chopped mint and the 1 tablespoon lemon juice, and whisk together.
- Oregano-Garlic Vinaigrette: In a bowl, whisk together all of the ingredients, including salt and pepper to taste.
- Mint Vinaigrette: Begin with a flavor infusion, combining 2 tablespoons of the lemon juice and the 2 tablespoons chopped mint in a small saucepan or sauté pan. Bring to a boil and remove from the heat. Let steep for about 10 minutes, then strain through a fine-mesh sieve into a small bowl. There will be 2 tablespoons in all. Add the remaining ingredients, including the ¼ cup chopped mint and the 1 tablespoon lemon juice, and whisk together.
- If using beans, toss them in 2 tablespoons of the vinaigrette and leave to marinate for about 30 minutes. In a small bowl, marinate the onion in 1 tablespoon of the vinaigrette for about 15 minutes to soften it and lessen its bite.
- If the spinach leaves are large, remove the stems and tear the leaves into smaller pieces. If using a large beet, cut it in half and then into ¼-inch-slices. Cut small beets into quarters or eighths.
- In a large salad bowl, combine the spinach, marinated onions, beets, and the beans and shrimp, if using, with the remaining vinaigrette. Toss well and sprinkle with the olives and feta.