Elaine's Spinach and Feta Salad

Ingredients

• 1.900 gram feta cheese, 4 x 225g blocks; soaked overnight in water, water changed once or twice
• 2.spinach, 2 packets; shredded
• 3.red oakleaf lettuce, 1–2 heads; broken up
• 4.500 gram mushrooms, thinly sliced
• 5.3 spring onions, 3 bunches; chopped
• 6.2 onions, blanched; chopped
• 7.green olives, pitted; mixed through
• 8.spinach leaves, large leaves; laid down as base on platter
• 9.500 millilitre sour cream, 2 x 250ml; Smetna is a South African brand of sour cream
• 10.180 millilitre mayonnaise, 12 tablespoons; for dressing
• 11.2 garlic, crushed; for dressing
• 12.cayenne pepper, a good dash; for dressing
• 13.salt, to taste; for dressing

Method

1. 1.Soak feta overnight in water. Change water once or twice to reduce saltiness.
2. 2.Mix together the shredded spinach, lettuce, mushrooms, spring onion.
3. 3.Mix through some of the dressing.
4. 4.Lay down the big spinach leaves on a flat platter as a base.
5. 5.Spread the spinach mixture over.
6. 6.Mix through the green olives. Top with the feta cheese.
7. 7.Dress with remaining dressing before serving.

Notes

• Dressing: mix together the sour cream, mayonnaise, crushed garlic, cayenne and salt.
• Smetna = South African brand of sour cream. Substitute regular sour cream.
• A generous quantity of feta — soaking overnight removes excess salt.