Contributed by Lisa (Urban Harvest)

Ingredients

see below

Instructions

Wash and prepare spinach. Add olives, feta cheese, thinly-sliced red onion, croutons... use your imagination!

Cut top off of 1 whole bulb of garlic. Brush lightly with olive oil. Roast at 375 F until cloves are soft (5 - 10 minutes). Squeeze 2-3 cloves into a blender or shaker. Add 1 Tbsp of fresh-squeezed lemon juice, 1/2 tsp each sea salt and pepper, and 2 Tbsp of tamari, Bragg's, and/or balsamic vinegar. Shake or blend until smooth.

Heat 6 Tbsp olive oil until very hot. Remove from heat, and quickly blend in the remaining ingredients. Pour over spinach salad, tossing leaves to coat. Spinach should be bright green and wilted.

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