Baby Spinach Salad with Tomato and Mozzarella

1 review, 4 star(s). 100% would make again

Ready in 15 minutes

"Fresh herbs really bring out the flavor of this refreshing and satisfying salad."


5 oz baby spinach leaves
1 beefsteak tomato; cut thinly crosswise
1/2 cup fresh basil leaves; cut into thin strips
1/4 pound part-skim mozzarella; diced
2 teaspoons fresh oregano; chopped fine
2 tablespoons olive oil
2 teaspoons Balsamic vinegar
kosher salt and ground black pepper; to taste

Original recipe makes 2



Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper. Serve.


This recipe is optimal for Phase 1 of the South Beach Diet.

Verified by stevemur
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ChefCathy 6y ago

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