Spinach and Cucumber Salad

chef.magician's picture

Jan. 03, 2012


Spinach 1 Pound
Cucumbers 2
Celery 1 Cup (16 tbs) , slivered
Fresh parsley 1/2 Cup (8 tbs) , minced
Green olives 1/2 Cup (8 tbs) , chopped
Black olives 1/2 Cup (8 tbs) , chopped
Almonds/Pine nuts 1/4 Cup (4 tbs)
Cider vinegar/Red wine vinegar 1/8 Cup (2 tbs)
Salt 1/2 Teaspoon
Freshly ground pepper 1/4 Teaspoon
Dried marjoram/Dried oregano 1 Pinch



1. Clean the spinach by washing it. Dry it thoroughly.

2. Cut the spinach stems and chop them coarsely. This makes 4 cups of spinach.

3. Take cucumbers, peel and dice them, and scrape their seeds.


4. Take a large bowl and add the diced cucumber along with celery, green and black olives, parsley, chopped spinach, and almonds or pine nuts.

5. Take another small bowl, and combine vinegar, salad oil, pepper, salt, marjoram and oregano. Spoon this mixture over the vegetables.

6. Toss the salad until nicely mixed.


7. Serve the spinach and cucumber salad with rice or other meat dish.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 152Calories from Fat 82

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat %

Trans Fat 0 g


Sodium 602 mg25.08%

Total Carbohydrates 13 g4.3%

Dietary Fiber 5 g20%

Sugars 2 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet