Spinach Salad with Black Olive Vinaigrette

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

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

Spinach Salad with Black Olive Vinaigrette

Makes: 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


  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.


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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