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Dinner Tonight: Wilted Spinach Salad with Warm Feta Dressing

I just picked up some fantastic French feta from my local cheese-monger that’s changed my opinion about the stuff. Feta has never really tasted like much to me, but this one does—it’s still crumbly, but it’s not overly salty, and doesn’t have that slightly chalky aftertaste. It reminds me most of a buffalo mozzarella with its luscious body and tangy bite, even though it’s a crumbly goat-based cheese. The cheese inspired this warm spinach salad.

Most of my warm spinach salads have been meat affairs. You know the drill: cook up a whole heap of bacon, toss it on some spinach leaves, and watch them wilt. It’s a delicious winter salad, one that I do love to indulge in, but then I found this recipe that utilized sweet red onions and feta. I’m not sure if all feta acts like my insanely good French version, but mine became gooey and luscious. The sweet red onions provide the sweetness, and the feta gets creamy and gooey. Not exactly a light meal, but it’s a great alternative to the bacon-laden kind.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

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