Adjust vinaigrette ingredients for the amount of spinach you are serving and/or to your personal preference.

3 T extra-virgin olive oil
1 1/2 T red-wine vinegar or lemon juice
6 pitted Kalamata olives, finely chopped
1/4 t salt
freshly ground pepper to taste
6 c torn spinach leaves
1 apple, thinly sliced or diced
1 medium carrot, thinly sliced or shredded
1/2 to 1 c thinly sliced sweet onion

1. Whisk oil, vinegar or lemon juice, and olives in a small bowl. Season with salt and pepper.

2. In a salad bowl, combine spinach, apple, carrot, and onion. Add vinaigrette and toss well. Serve immediately.