extra virgin olive oil
pitted, sliced Greek
, such as Kalamata
1. Heat the vegetable oil in a small skillet over medium heat. Add the red onion and cook until the onion is soft, about 5 minutes. Set aside.
2. To make the dressing, whisk the lemon juice, sugar, garlic and olive oil together in a small bowl.
2. In a large salad bowl, toss the spinach with the dressing, salt and pepper. Arrange the onion, red pepper, cherry tomatoes, olives and goat cheese on top of the dressed spinach.
3. Serve the salad with warm pita wedges.
Serving Size: 1 salad with 1 tablespoon dressing
Number of Servings: 2
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin