Spinach Salad with Olives and Pine Nuts

from eatbetteramerica.com

Recipe Tip
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).
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.