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 Summer Mango and Tomato Gazpacho with Lime Fromage Blanc Sorbet Asparagus Tartines With Crème Fraîche and Soft-Boiled Egg Antipasto Cheeseboard Southwestern Grain Bowl Pesto Flatbread Harvest Farro Salad