Spinach Salad with Black Olive Vinaigrette

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From: EatingWell Magazine Holiday Issue 1996

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

Ingredients 4 servings

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  • 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

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  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 information

  • Per serving: 127 calories; 12 g fat(2 g sat); 1 g fiber; 3 g carbohydrates; 2 g protein; 88 mcg folate; 0 mg cholesterol; 1 g sugars; 4010 IU vitamin A; 13 mg vitamin C; 50 mg calcium; 1 mg iron; 271 mg sodium; 285 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 2 fat

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