Wilted Greek Salad with Caramelized Walnuts

• 2 lbs. baby spinach or regular spinach, stemmed
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 1 cup crumbled feta cheese (5 oz.)
• Pinch of asafetida (optional)
• Caramelized Walnuts (click here for recipe!)

1. Rinse spinach, then pat leaves thoroughly dry with paper towels.
2. Tear into large pieces and dry again.
3. In nonstick wok or large pot, heat 1 tablespoon oil over medium-high heat.
4. Add asafetida if desired and cook until fragrant, stirring often, about 30 seconds.
5. Add half the spinach and toss until wilted, 30 to 60 seconds.
6. Immediately transfer to large bowl.
7. Repeat with remaining 1 tablespoon oil and spinach; add to bowl with wilted spinach.
8. Add lemon juice and season with salt and freshly ground pepper to taste.
9. Toss well.
10. Divide spinach mixture among plates.
11. Sprinkle each with some feta and walnuts and serve at once.

baby spinach, olive oil, lemon juice, feta cheese, asafetida, walnuts

Taken from www.vegetariantimes.com/recipe/wilted-greek-salad-with-caramelized-walnuts/ (may not work)