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Spinach Salad

Photo: John Autry; Styling: Leigh Ann Ross
Yield Serves 6 (serving size: about 1 cup)


  • 8 cups baby spinach
  • 2 cups halved cherry tomatoes
  • 3/4 cup vertically sliced red onion
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon minced fresh oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Nutrition Information

  • calories 69
  • fat 4.6 g
  • satfat 0.6 g
  • sodium 104 mg

How to Make It

  1. Combine spinach, cherry tomatoes, and sliced red onion in a large bowl. Combine vinegar, olive oil, oregano, salt, and pepper. Pour over spinach mixture; toss gently to combine.