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Spinach Salad with Tomato and Mozzarella (JP)
by Jessica Perry
serves: 2
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  spinach salad with tomato and mozzarella
Ingredients:
  5 oz   fresh baby spinach leaves
  1/2 c   fresh basil leaves, cut in thin strips
  1 each   beefsteak tomato, cut thinly crosswise
  1/4 lb   mozzarella, diced
  2 tsp   fresh oregano, chopped fine
  2 tsp   balsamic vinegar
  2 Tbsp   olive oil
  1 dash   salt
  1 dash   pepper
Directions:
  Alternate layers of spinach and tomato across plate. Top with basil, mozzarella & oregano. Dress with oil and vinegar. Season to taste.
Categories:
 
  • Low Carb
  • Salads
  • Side Dishes
  • Vegetables
  • Vegetarian/Vegan


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