Spinach Salad with Olives and Pine Nuts

Spinach Salad with Olives and Pine Nuts

A great meal for lunch or dinner. From Prevention Healthy Cooking. 8 Servings

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

Servings

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
  1. In skillet over medium-high heat, toast pine nuts, stirring frequently, about 1 minute or until fragrant and lightly browned. Set aside to cool.
  2. In small bowl, whisk together lemon juice, vinegar, oil, salt and pepper to taste. Set aside.
  3. In large bowl, toss spinach, cabbage, basil, and olives. Add the dressing and pine nuts; toss gently. Sprinkle with cheese.
Makes 8 Servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
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).

Nutrition Information:

1 Serving (1 Serving)
  • Calories 140
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 220mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.