Spinach with Olive Dressing

Photo by Juli-Ann S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 3

    c. fresh spinach leaves

  • 12

    slices cucumber

  • 8

    tiny San Marzano tomatoes (or cherry tomatoes), sliced in half

  • 2

    T. Olive Tapenade

  • 3

    T. olive oil

  • 3

    T. red wine vinegar

  • Dash each salt and pepper

  • Sprinkle of Parmesan Cheese (optional)

  • Few Slivers of red onion (optional)

  • Olive Tapenade

  • 6

    oz. pitted black olives (use a mixture of regular canned black olives & kalamata olives)

  • 1

    small clove minced garlic

  • 1/4

    c. olive oil

  • 2

    T. chopped parsley

Directions

Olive Tapenade: Process, pulsing, in a food processor all ingredients until smooth but not reduced to a smooth paste. You want it finely chopped. You can use a blender if you do not have a food processor. Salad: Plate half the spinach in each of 2 salad bowls or plates. Top each decoratively with 6 slices of cucumber and 4 of the tomatoes. Add red onion if using. Sprinkle with Parmesan if using. Drizzle each salad with half the dressing and serve at once. 4.15 g carbs, 2.2 g fiber, 2.95 g NET CARBS

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