Recipe information
Yield
4 Servings
Ingredients
2
tablespoons extra-virgin olive oil
2
tablespoons fresh lemon juice
1
tablespoon chopped fresh oregano
4
cups (packed) baby spinach leaves, coarsely chopped (about 4 ounces)
1
1/2 large red bell peppers, diced
1
1/2 cups diced celery (about 3 stalks)
3
/4 cup crumbled soft fresh goat cheese
1
/3 cup chopped red onion
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Preparation
Whisk oil, lemon juice and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese and red onion to dressing; toss to coat. Divide salad among 4 plates and serve.
Nutrition Per Serving
calories
155; total fat
11 g; saturated fat
4 g; cholesterol
10 mg