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Add a photoServings: 4
Ingredients
- 4 c. torn spinach
- 4 c. cooked orecchiette or possibly small seashell macaroni about 8 ounces uncooked
- 1 c. minced tomato
- 1/2 c. vertically sliced red onion
- 6 ounce marinated artichoke hearts, liquid removed and minced
- 12 x oil-cured ripe olives sun-dry tomato vinaigrette
- 3/4 c. crumbled feta cheese
Directions
- 1. Combine spinach and next 5 ingredients (spinach through olives) in a large bowl. Pour 1 c. Sun-dry Tomato Vinaigrette over spinach mix, and toss well. Sprinkle crumbled feta cheese over salad.
- Yield: 4 servings (serving size: 2 c.).
- Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week Serve with warm pasta.
- Sun-dry Tomato Vinaigrette
- 1 c. sun-dry tomatoes -packed without oil -about 2 ounces 2 c. boiling water 3/4 c. water 3/4 c. no-salt-added tomato juice 2 Tbsp. extra virgin olive oil 2 Tbsp. balsamic vinegar 1 Tbsp. tomato paste 1/2 tsp. pepper 1/4 tsp. salt 1 garlic clove, peeled
- 1. Combine sun-dry tomatoes and 2 c. boiling water in a bowl; let stand 20 min. Drain. 2. Place sun-dry tomatoes, 3/4 c. water, and next 7 ingredients (3/4 c. water through garlic) in a food processor or possibly blender; process till smooth.
- Yield: 1 3/4 c. (serving size: 2 Tbsp.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 54 | 57% |
| Total Fat 6.19g | 8% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 343mg | 14% |
| Potassium 267mg | 8% |
| Total Carbs 5.3g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 2.3g | 2% |
| Protein 5.4g | 9% |
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