Mixed Herb "Salad"

Cooking Light
4 servings (serving size: 1/2 cup)


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16 cups torn spinach (about 3/4 pound)
1 1/2 teaspoons olive oil
1/2 cup finely chopped fresh parsley
1/3 cup finely chopped fresh cilantro
1 garlic clove, finely chopped
1 tablespoon chopped black olives
1/4 teaspoon grated lemon rind
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper


Steam half of spinach in a Dutch oven, covered, 2 minutes or until spinach wilts. Place steamed spinach in a medium bowl; repeat procedure with remaining spinach. Wipe pan with paper towels.

Add oil to pan; place over medium heat until hot. Add parsley, cilantro, and garlic; saute 1 minute. Remove from heat; stir in spinach, olives, and remaining ingredients. Serve warm.

Created date

May 2004

Nutritional Information

Calories 73
Caloriesfromfat 35 %
Fat 2.8 g
Satfat 0.4 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 6.9 g
Carbohydrate 9.2 g
Fiber 9.6 g
Cholesterol 0.0 mg
Iron 6.9 mg
Sodium 349 mg
Calcium 243 mg