Spinach Salad à la Sharon

Sorry – no picture of my own salad – yet. Next time. Perhaps. In the meantime, here is a BBC photo of a spinach salad recipe that is pretty close to what mine looks like:

This recipe is beyond simple, and works equally well for a family or for a large party. It is best to only dress as much of the spinach and such as you need. Then you can enjoy the rest later if there are left-overs. Otherwise, the left-overs are too soggy to enjoy.

4X	1X	Ingredients
4	1	Fresh washed spinach – spin or pat dry if it is wet.
2	½	Small red onion, sliced thinly and pre-soaked in cold water and salt to take off the edge. Drain & dry. NOTE: I probably only use half this much onion, but then again I usually have medium sized onions on hand.
3c	¾ c	Walnuts, chopped coarsely, and toasted in a cast iron griddle with a mix of sugar and spicy paprika added near the end of the toasting. If you have too many walnuts, they keep well in a glass jar for other uses, like snacking.
3 c	¾ c	Navy and/or butter beans – use whatever you had handy. Either or both. I find that 2 390ml cans works well for the 4X version.
2 c	½ c	Crumbled feta cheese. I like the Doric Macedonian feta - available locally.
Dressing
1 c	¼ c	Red wine vinegar – or what you have. A mix of sherry vinegar & white wine vinegar works well – maybe even better.
1 c	¼ c	Vegetable oil
8	2	Cloves of garlic, minced
2 tsp	½ tsp	Sugar
		Salt & pepper to taste.