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