Loi Palmer (adapted from a Paula Deen recipe), January 2006 MMCW
6 medium tomatoes cut into wedges, 1 1/2 cup crumbled feta cheese ( I also like tomato and basil flavored feta), 1/2 cup chopped green onions, 3 tablespoons olive oil, 2 minced garlic, 1 teaspoon dried oregano, 1 bag baby spinach, 1 cup chopped walnuts.
Dressing: Newman’s Own Balsamic Dressing and Newman’s Own Italian Dressing. Mix 1/2 cup of each into a jar and shake.
In a large bowl, combine tomatoes, cheese, onion, oil, garlic, and oregano. Toss gently and refrigerate at least 2 hours. Add Newman’s dressing to taste. Spoon tomato salad onto a bed of baby spinach leaves, sprinkle with walnuts. Serves 6-8.