Spinach Salad with Olives and Pine Nuts

A great meal for lunch or dinner. From Prevention Healthy Cooking.

Spinach Salad with Olives and Pine Nuts

LiveBetterAmericaRecipe by LiveBetterAmerica

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15 minutes

15 minutes

8 Servings

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Nutrition Info

  • 1 Serving
  • 140
  • 11g
    (Saturated Fat 2 1/2g, Trans Fat 0g)
  • 0mg
  • 220mg
  • 5g
    (Dietary Fiber 2g, Sugars 1g)
  • 5g
  • Percent Daily Value*
  • 70%
  • 30%
  • 15%
  • 10%
  • Exchanges
  • 1 1/2
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • The Heart Loves Olive Oil

    This monounsaturated fat is a healthier option than saturated fat. Try using it in place of butter and other saturated fats.

  • Source

    Eat Up Slim Down Annual Recipes 2006 from Prevention® (2006).

Notes

©Copyright 2009, Rodale, Inc.

Ingredients

  • 1/2  cup pine nuts
  • Juice of 1 lemon
  • 1/2  teaspoon red wine vinegar
  • 2  tablespoons olive oil
  • Salt, if desired
  • Freshly ground black pepper, if desired
  • 1  bag (9 oz) washed baby spinach leaves
  • 1  cup sliced red cabbage
  • 1  cup fresh basil leaves, thinly sliced
  • 1/2  cup pitted kalamata olives, cut in half
  • 1/2  cup shredded Parmesan cheese

Directions

  1. 1In skillet over medium-high heat, toast pine nuts, stirring frequently, about 1 minute or until fragrant and lightly browned. Set aside to cool.
  2. 2In small bowl, whisk together lemon juice, vinegar, oil, salt and pepper to taste. Set aside.
  3. 3In large bowl, toss spinach, cabbage, basil, and olives. Add the dressing and pine nuts; toss gently. Sprinkle with cheese.

Categories: Course, Side Dishes

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