New Plates and Spinach Salad with Cherries

I have two things on the agenda today – I want to show off my new salad plates and share a spinach salad recipe.

I bought four (they didn’t have more) of these green salad plates from a thrift store for only 49 cents each. They are not vintage ones but plain, made in China kind. Nevertheless, I liked them and especially their price. I love green, so I’m trying to collect inexpensive items for a green tablescape.

The spinach salad that I recently tried looked great on my new plates. And it tasted just as good. In the recipe, it says that feta cheese is optional, but in my opinion it makes a big difference. I tried the salad without feta, and it felt like something was missing. Once I topped the salad with feta cheese, it was perfect.

Dressing:
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons honey
Dash of black pepper

Salad:
5 cups cleaned torn spinach leaves
1 cup bite-size fresh pineapple wedges
½ cup dried cherries
½ cup thinly sliced red onion
Crumbled feta cheese, if desired

For the dressing, combine oil, vinegar, honey, and pepper in a medium bowl; mix well. For the salad, combine spinach with pineapple, cherries, and onion in a large salad bowl. Spoon dressing over spinach mixture; mix to coat salad with dressing. Serve topped with feta cheese, if desired.

Makes 4 servings.

I'm linking to Foodie Friday and Vegetarian Foodie Friday.