"Healthified" Creamed Corn

Vegetable Medley

Curried Sweet Potato Salad

Your health. Your taste buds. Here are a few products that serve both masters.

Green Giant®

Simply Steam® Garden Vegetable Medley

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Spinach Salad with Olives and Pine Nuts

The Heart Loves Olive Oil

This monounsaturated fat is a healthier option than saturated fat. Try using it in place of butter and other saturated fats.

Source

Eat Up Slim Down Annual Recipes 2006 from Prevention® (2006).

0 reviews

9 ratings

A great meal for lunch or dinner. From Prevention Healthy Cooking.

Prep Time:15 min

Start to Finish:15 min

makes:8 Servings

1/2	cup pine nuts
	Juice of 1 lemon
1/2	teaspoon red wine vinegar
2	tablespoons olive oil
	Salt, if desired
	Freshly ground black pepper, if desired
1	bag (9 oz) washed baby spinach leaves
1	cup sliced red cabbage
1	cup fresh basil leaves, thinly sliced
1/2	cup pitted kalamata olives, cut in half
1/2	cup shredded Parmesan cheese

1.	In skillet over medium-high heat, toast pine nuts, stirring frequently, about 1 minute or until fragrant and lightly browned. Set aside to cool.
2.	In small bowl, whisk together lemon juice, vinegar, oil, salt and pepper to taste. Set aside.
3.	In large bowl, toss spinach, cabbage, basil, and olives. Add the dressing and pine nuts; toss gently. Sprinkle with cheese.

Nutritional Information

1 Serving: Calories 140 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 5g (Dietary Fiber 2g, Sugars 1g); Protein 5g Percent Daily Value*: Vitamin A 70%; Vitamin C 30%; Calcium 15%; Iron 10% Exchanges: 0 Other Carbohydrate; 1 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

No Reviews