YIELD: 4-6 SERVINGS ½ cup toasted chopped walnuts 8 cups spinach leaves, loosely packed ½ cup Medjool dates, pitted, chopped 1/3 cup olive oil 1 cup feta cheese, crumbled (4 oz.) 2 Tbsp. lemon juice Salt and pepper, to taste 1 clove garlic, sliced into several pieces 1 Tbsp. olive oil ½ cup fresh breadcrumbs ½ lb. fettuccine Toast the walnuts in a hot pan. Set aside. Wash the spinach leaves, spin dry and chop. Toss the dates and the spinach leaves together in a large bowl with ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.