Olympic Spinach Salad

Olympic Spinach Salad

This recipe serves: 2

Preparation time : 15 minutes; Cooking time : 5 minutes

splash vegetable oil

1/2 cup sliced red onion

1 tablespoon fresh lemon juice

pinch sugar

1/4 teaspoon finely chopped garlic

1 tablespoon extra virgin olive oil

2 cups loosely packed spinach

salt to taste

freshly ground black pepper

1/2 cup sliced, roasted red pepper

1/2 cup sliced cherry tomatoes

2 tablespoons pitted, sliced Greek olives, such as Kalamata

2 tablespoons crumbled goat cheese

1 piece pita bread, warmed and cut into wedges

1. Heat the vegetable oil in a small skillet over medium heat. Add the red onion and cook until the onion is soft, about 5 minutes. Set aside.

2. To make the dressing, whisk the lemon juice, sugar, garlic and olive oil together in a small bowl.

3. In a large salad bowl, toss the spinach with the dressing, salt and pepper. Arrange the onion, red pepper, cherry tomatoes, olives and goat cheese on top of the dressed spinach.

4. Serve the salad with warm pita wedges.

Serving Size 1 salad with 1 tablespoon dressing

Nutrition Facts Per Serving: Calories 287, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 6 mg, Sodium 476 mg, Total Carbohydrate 37 g, Dietary Fiber 5 g, Protein 12 g, Percent Calories from Fat 35%, Percent Calories from Protein 16%, Percent Calories from Carbohydrate 48%