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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Spinach Salad

Cooking Light NOVEMBER 2011

  • Yield: Serves 6 (serving size: about 1 cup)

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 69
  • Fat: 4.6g
  • Saturated fat: 0.6g
  • Sodium: 104mg
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Spinach Salad recipe

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