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1
Select a vinaigrette.
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2
Oregano-Garlic Vinaigrette: In a bowl, whisk together all of the ingredients, including salt and pepper to taste.
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3
Mint Vinaigrette: Begin with a flavor infusion, combining 2 tablespoons of the lemon juice and the 2 tablespoons chopped mint in a small saucepan or saute pan.
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4
Bring to a boil and remove from the heat.
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5
Let steep for about 10 minutes, then strain through a fine-mesh sieve into a small bowl.
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6
There will be 2 tablespoons in all.
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7
Add the remaining ingredients, including the 1/4 cup chopped mint and the 1 tablespoon lemon juice, and whisk together.
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8
If using beans, toss them in 2 tablespoons of the vinaigrette and leave to marinate for about 30 minutes.
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9
In a small bowl, marinate the onion in 1 tablespoon of the vinaigrette for about 15 minutes to soften it and lessen its bite.
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10
If the spinach leaves are large, remove the stems and tear the leaves into smaller pieces.
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11
If using a large beet, cut it in half and then into 1/4-inch-slices.
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12
Cut small beets into quarters or eighths.
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13
In a large salad bowl, combine the spinach, marinated onions, beets, and the beans and shrimp, if using, with the remaining vinaigrette.
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14
Toss well and sprinkle with the olives and feta.
