Fresh Spinach and Mozzarella Salad
(Bon Appetit magazine Dec. '94)
1 C of your favorite Italian dressing
1 TBSP chopped fresh garlic
1 TBSP balsamic vinegar
1 tsp dried oregano
1 lb. plum tomatoes, seeded and sliced
12 oz. mozzarella cheese, cut into cubes
1/2 red onion, thinly-sliced
1/2 10 oz. bag ready-to-use spinach leaves
(and I think leftover cubed ham could make this a main course!)
Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl. Mix in tomatoes, cheese and onion. (Can be prepared 1 hour ahead. Let stand at room temp., tossing occasionally.) Add spinach to salad and toss to combine. Season to taste with salt and pepper and serve.
(Bon Appetit magazine Dec. '94)
1 C of your favorite Italian dressing
1 TBSP chopped fresh garlic
1 TBSP balsamic vinegar
1 tsp dried oregano
1 lb. plum tomatoes, seeded and sliced
12 oz. mozzarella cheese, cut into cubes
1/2 red onion, thinly-sliced
1/2 10 oz. bag ready-to-use spinach leaves
(and I think leftover cubed ham could make this a main course!)
Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl. Mix in tomatoes, cheese and onion. (Can be prepared 1 hour ahead. Let stand at room temp., tossing occasionally.) Add spinach to salad and toss to combine. Season to taste with salt and pepper and serve.
