| |
| INGREDIENTS |
| 3 tbsp. |
extra-virgin olive oil |
| 1½ tbsp. |
red-wine vinegar or lemon juice |
| 6 |
pitted Kalamata olives, finely chopped |
| ¼ tsp. |
salt |
| |
freshly ground pepper to taste |
| 6 cups |
torn spinach leaves |
| ½ |
cucumber, seeded and sliced |
| ½ |
red onion, thinly sliced |
|
|
|
| RECIPE |
-
Whisk olive oil, vinegar or lemon juice, and chopped olives in bottom of a large salad bowl.
-
Season with salt and pepper.
-
Add spinach, cucumbers and onions; toss well. Serve immediately.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¼ of contents
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
128 |
|
| Total Fat |
12 g |
|
| Sodium |
271 mg |
|
| Total Carbohydrates |
4 g |
|
| Fiber |
1 g |
|
| Protein |
2 g |
|
|
|
