Warm Spinach Salad with Potatoes, Red Onions, and Kalamata Olives

Serves 4

COST: $1.06

Per 1 cup

Calories: 238

Fat: 14g

Carbohydrates: 25g

Protein: 6g

Fiber: 5g

Sugar: 3g

Sodium: 97mg

1 pound fresh baby spinach

1⁄4 cup extra-virgin olive oil

1 pound small red potatoes, cut into 1⁄2-inch slices, boiled 10 minutes, and drained

1 medium red onion, halved, thinly sliced

20 black olives, pitted

1 tablespoon balsamic vinegar

Salt and pepper to taste

Place spinach in a large mixing bowl. Heat olive oil in a large skillet over high heat for 1 minute; add potatoes and onions. Cook over high heat until lightly browned, about 5 minutes. Remove from heat; add olives, vinegar, salt, and pepper.
Pour potato mixture over spinach, and invert skillet over bowl to hold in heat. Allow to steam 1 minute, then divide onto 4 plates, arranging potatoes, onions, and olives on top. Serve warm.