A unique salad, packed with iron! Your kids will eat spinach, as long as you don't tell them it's spinach. Popeye would have loved this!
Ingredients
- farfalle pasta: 1 pack (12 ounce pack)
- ounces baby spinach, rinsed and torn into bite-size piece: 10 piece
- ounces crumbled feta cheese with basil and tomato: 2 piece
- red onion: 1 piece (chopped)
- black olives: 1 can (15 ounce can, chopped)
- Italian-style salad dressing: 1 cup
- garlic: 4 clove (minced)
- lemon: 1 piece (juiced)
- garlic salt: 0.5 tsp
- ground black pepper: 0.5 tsp
Metric Conversion
Stages of cooking
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In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
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In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
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Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.
