This recipe for Greek Spinach Salad, by Anthony Scognamillo, is from The Becker-Bird Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 pound penne pasta 1 bag or less spinach leaves 3-4 cloves crushed garlic 1 jar pitted kalamata olives 3 tbsp. capers or more if you like 1 container feta cheese about 3/4 bottle Girard's Champagne Dressing
Directions:
Toss all ingredients together and serve. Leftovers can be stored in the refrigerator and still be yummy for a few days.
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