Whenever I make up a batch of my Olive Tapenade, I love to use part of it for a lovely salad dressing. This salad came about in just such a scenario. We had enjoyed the tapenade I made this week on my Almond-Arrowroot Crackers and there were just a few tablespoons left. I had an open bag of fresh spinach, with just enough left for two salads, so I took the balance of the tapenade and created a tasty spinach salad to go with our dinner tonight. It was DELISH! This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo as well.
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3 c. fresh spinach leaves
12 slices cucumber
8 tiny San Marzano tomatoes (or cherry tomatoes), sliced in half
2 T. my Olive Tapenade
3 T. olive oil
3 T. red wine vinegar
Dash each salt and pepper
Sprinkle of Parmesan Cheese (optional)
Few Slivers of red onion (optional)
DIRECTIONS: Plate half the spinach in each of 2 salad bowls or plates. Top each decoratively with 6 slices of cucumber and 4 of the tomatoes. Add red onion if using. Sprinkle with Parmesan if using. Drizzle each salad with half the dressing and serve at once.
NUTRITIONAL INFO: Makes 2 salads, each complete salad contains: (does not include Parmesan or red onion)
26.3 g fat
4.15 g carbs, 2.2 g fiber, 2.95 g NET CARBS
1.75 g protein
239 mg sodium
390 mg potassium
9% RDA Vitamin B6, 32% A, 25% C, 27% E, 12% copper, 20% iron, 14% magnesium, 27% manganese, 10% riboflavin.
DRESSING ALONE: half recipe contains: 239 calories, 26 g fat, 1.2 g carbs, .5 g fiber, .7 g NET CARBS and .2 g protein