Hearty Pita Spinach Salad
2 whole pita breads
2 T. OLIVE MILL White Oregano Balsamic
¼ t. each salt and pepper
¾ lb. ground beef
¾ cup OLIVE MILL Classic Greek olive oil
6 oz. fresh baby spinach
2 medium tomatoes, cut into wedges
4 oz. feta cheese, cubed
1 cup pitted Greek olives
1 small red onion, thinly sliced
Cut pita breads into strips; arrange in a single layer on an ungreased baking sheet. Combine 2 T. oil with salt and pepper; brush over strips. Bake at 400 for 8-10 minutes, turning once. Cook beef in a large skillet over medium heat until no longer pink; drain. Combine oil and balsamic in a small bowl to make vinaigrette. Arrange spinach on a serving platter; top with tomatoes, cheese, olives, onion and beef. Drizzle vinaigrette over salad. Serve immediately with toasted pita strips.
