Recipe Image

Spinach Salad with Black Olive Vinaigrette

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Good imported olives in a sophisticated dressing make eating your spinach a special pleasure.”

Ingredients

    • 3 tablespoons extra-virgin olive oil
    • 1½ 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

  • 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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