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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
Preparation
Step 1
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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