Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating
Steven Petusevsky
Recipe by Cooking Light May 1996

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week. Serve with hot pasta.

Nutrition Facts

307 calories; calories from fat 29%; fat 10g; saturated fat 4g; mono fat 4.2g; poly fat 1.2g; protein 12.4g; carbohydrates 44.8g; fiber 5.3g; cholesterol 19mg; iron 4.2mg; sodium 613mg; calcium 204mg.
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