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South Beach Recipe
Baby Spinach Salad with Tomato and Mozzarella
INGREDIENTS:
5 ounces 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
DIRECTIONS:
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.
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