Spinach with Olive Dressing

By á-49759

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

Details

Servings 2
Adapted from buttoni.wordpress.com

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