Yield:
4 servings (serving size: 2 cups)
Nutritional Information
Calories
307
Caloriesfromfat
29 %
Fat
10 g
Satfat
4 g
Monofat
4.2 g
Polyfat
1.2 g
Protein
12.4 g
Carbohydrate
44.8 g
Fiber
5.3 g
Cholesterol
19 mg
Iron
4.2 mg
Sodium
613 mg
Calcium
204 mg
Ingredients
4 cups
torn spinach
4 cups
cooked orecchiette or small seashell macaroni (about 8 ounces uncooked)
1 cup
chopped tomato
1/2 cup
vertically sliced red onion
1
(6-ounce) jar marinated artichoke hearts, drained and chopped
12
oil-cured ripe olives
3/4 cup
(3 ounces) crumbled feta cheese
Preparation
Combine spinach and next 5 ingredients (spinach through olives) in a large bowl. Pour 1 cup Sun-dried Tomato Vinaigrette over spinach mixture, and toss well. Sprinkle crumbled feta cheese over salad.
Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week. Serve with hot pasta.
May 1996
