Name: Spinach Salad with Black Olive Vinaigrette
Total time: 20 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons red-wine vinegar, or lemon juice; 6 pitted Kalamata olives, finely chopped; ¼ teaspoon salt; Freshly ground pepper, to taste; 6 cups torn spinach leaves; ½ cucumber, seeded and sliced; ½ red onion, thinly sliced

Spinach Salad with Black Olive Vinaigrette

Good imported olives in a sophisticated dressing make eating your spinach a special pleasure.

Source: EatingWell Magazine, Holiday Issue 1996

total:

20 mins

Servings:

Nutrition Profile:

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar, or lemon juice
6 pitted Kalamata olives, finely chopped
¼ teaspoon salt
Freshly ground pepper, to taste
6 cups torn spinach leaves
½ cucumber, seeded and sliced
½ red onion, thinly sliced

Directions

Step 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.

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Nutrition Facts

Per Serving:

127 calories; total fat 12.2g 19% DV; saturated fat 1.7g; cholesterolmg; sodium 271mg 11% DV; potassium 285mg 8% DV; carbohydrates 3.5g 1% DV; fiber 1.3g 5% DV; sugar 1g; protein 1.6g 3% DV; exchange other carbs; vitamin a iu 4010IU; vitamin c 13mg; folate 88mcg; calcium 50mg; iron 1mg; magnesium 38mg; thiaminmg.

Exchanges:

1 vegetable, 2 fat

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts