Greek-Style Feta and Spinach Salad with Cucumber Dressing 4 servings 20 min prep time 20 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* IngredientsSalad1 (8-ounce) bag baby spinach, washed and dried 1 pint mixed red and yellow cherry tomatoes, cut in half 1 small red onion, sliced thin 4 ounces Kalamata olives 4 ounces Vermont Creamery Goats' Milk Feta Dressing8 ounces Vermont Creamery Fromage Blanc 1 tablespoon chopped fresh mint 1 clove garlic, smashed and minced 1/4 teaspoon freshly ground peppercorn 1/4 teaspoon sea salt 1 small cucumber , peeled, seeded, and chopped Directions STEP 1 Put all the dressing ingredients in a food processor and pulse until mixed well. This can be made ahead and kept for 3 days if needed. STEP 2 Toss salad ingredients with dressing and top with feta triangles, cubes, or slices. Related Recipes Pesto Flatbread Beet and Arugula Salad with Apricot & Thyme Crumbled Goat Cheese Curried Apple & Walnut Salad Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet Grilled Radicchio Salad Creamy Spinach & Feta Soup