Dish Type: lowFat

Ingredients:
1 Octopus, thawed
cherry tomatoes
shredded carrots
1 red onion, thinly sliced
½ cup olive oil
2 Tbsp red wine vinegar
green or black olives, sliced
salt and pepper to taste
Baby Leaf Spinach

Directions:
1. Rinse octopus with cold water.
2. In a large saucepan, cover the octopus with cold water. Bring to a boil and cook on low heat (uncovered) for 45-60 mintues.
3. Drain, and cool. Regrigerate for at least two hours.
4. Slice the octopus into bite size chunks.
5. Add octopus and all ingredients (except the spinach) in a large bowl. Toss well.
6. Serve on baby leaf spinach.