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

1. 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