1/4 c. DaVinci olive oil
1 tbsp. minced fresh parsley
Salt & freshly ground pepper
2 oz. green olives
2 oz. spinach, stemmed & torn into pieces
2 tbsp. fresh lemon juice
2 tsp. minced fresh thyme
1/2 sm. head green cabbage, shredded
1/2 sm. red onion, thinly sliced
Reese onion & garlic croutons

Mix olive oil, lemon juice, parsley and thyme in blender until slightly thickened. Season dressing with salt and pepper. Mix cabbage, olives and onion in bowl. Add dressing and toss. Just before serving, add spinach and croutons; toss together.