Spinach Salad with Black Olive Vinaigrette
http://www.eatingwell.com/recipes/spinach_salad_with_black_olive_vinaigrette.html
From EatingWell: January/February 1996, The EatingWell Diabetes Cookbook (2005)Good imported olives in a sophisticated dressing make eating your spinach a special pleasure.
4 servings | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons red-wine vinegar, or lemon juice
- 6 pitted Kalamata olives, finely chopped
- 1/4 teaspoon salt
- Freshly ground pepper, to taste
- 6 cups torn spinach leaves
- 1/2 cucumber, seeded and sliced
- 1/2 red onion, thinly sliced
Preparation
- Whisk oil, vinegar (or lemon juice) and olives in a salad bowl. Season with salt and pepper. Add spinach, cucumbers and onions; toss well. Serve immediately.
Nutrition
Per serving : 128 Calories; 12 g Fat; 2 g Sat; 9 g Mono; 0 mg Cholesterol; 3 g Carbohydrates; 2 g Protein; 1 g Fiber; 271 mg Sodium; 284 mg Potassium
Exchanges: 1 vegetable, 2 fat