Side Dishes

Italian Spinach Salad

Save on last-minute prep by cutting and refrigerating the ingredients ahead of time. Then, just before serving, combine them and toss with the vinaigrette.
Total Time: 25 minutes
Yield: 8 servings

6 cups torn baby spinach
1 cup grape or cherry tomatoes, halved lengthwise (about 6 ounces)
½ cup medium pitted ripe black olives, rinsed and drained; halved, if desired
2 ounces fresh mozzarella cheese, cut into thin, quarter-round slices
1 large shallot, cut into slivers
3 to 4 tablespoons bottled light balsamic vinaigrette


  1. Place spinach, tomatoes, olives, mozzarella and shallot in large bowl. Pour vinaigrette over salad mixture in bowl. Gently toss until coated.
  2. Arrange salad mixture on large platter and serve.

Per Serving (2/3 cup):
calories: 50; 25 calories from fat
total fat: 3 g; 1 g saturated fat, 0 g trans fat
cholesterol: 5 mg
sodium: 190 mg
total carbohydrates: 5 g
fiber: 2 g
sugars: 1 g
protein: 2 g
vitamins: vitamin A (20% DV), vitamin C (10% DV)
minerals: calcium (2% DV), iron (6% DV)
exchanges: 1 vegetable, 0.5 fat


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