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Mixed Herb Salad
Source: dLife

A warm citrus scented combination of spinach, parsley, and olives.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 52.2
Total Carbs 5.4 g
Dietary Fiber 3.0 g
Sugars 0.6 g
Total Fat 2.6 g
Saturated Fat 0.4 g
Unsaturated Fat 0.4 g
Potassium 721.0 mg
Protein 3.7 g
Sodium 263.3 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 cup  fresh chopped spinach
1 1/2 tsp  olive oil
0 1/2 cup  chopped parsley
0.3333 cup  fresh cilantro
1 each  medium garlic cloves
1 tbsp  canned black olives
0 1/4 tsp  grated lemon rind
1 tsp  fresh lemon juice
0 1/4 tsp  salt
0.125 tsp  ground red pepper (cayenne)
  1. Add half the spinach to a Dutch oven or large pot, place lid on and steam 2 minutes. Move steamed spinach to a bowl and steam the other half. Wipe pot down with paper towels.
  2. Pour oil in the pot and heat over medium heat. Sauté parsley, cilantro, and garlic for 2 minutes. Take off of heat and mix in spinach, olives, lemon rind and juice, salt, and pepper. Serve immediately.

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