Spinach Salad with Black Olive Vinaigrette

From EatingWell: January/February 1996, The EatingWell Diabetes Cookbook (2005)

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

Spinach Salad with Black Olive Vinaigrette Recipe

Makes: 4 servings

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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.

Nutrition Bonus: Vitamin A (80% daily value), Folate (22% dv), Vitamin C (20% dv).

Exchanges: 1 vegetable, 2 fat

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Recipe Categories

Style/Theme: Vegan; Vegetarian; Entertaining, casual; Quick (total 30 min. or less)

Type of Dish: Salad, side/appetizer

Ethnic/Regional: American

Ease of Preparation: Easy

Health & Diet Considerations: Diabetes appropriate; Low calorie; Low carbohydrate; Low cholesterol; Low saturated fat; Low sodium; Heart healthy; Healthy weight; Gluten free

Total Time: 30 minutes or less

Servings: 4

Preparation/ Technique: No-cook

Meal/Course: Lunch; Dinner

Season: Spring; Summer; Fall; Winter

Publication: The EatingWell Diabetes Cookbook (2005); January/February 1996

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