Spinach and Mozzarella Salad

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross
For a quick side salad, toss a fresh Spinach and Mozzarella Salad. Red bell pepper and red onion marinate in balsamic vinegar and olive oil and then tossed with baby spinach and fresh mozzarella.

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 98
Fat 7.3 g
Satfat 2.3 g
Sodium 167 mg

Ingredients

1 cup julienne-cut red bell pepper
1 cup sliced red onion
2 tablespoons olive oil
1 tablespoon balsamic vinegar
6 cups baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons finely chopped fresh mozzarella

Preparation

Combine 1 cup julienne-cut red bell pepper, 1 cup sliced red onion, 2 tablespoons olive oil, and 1 tablespoon balsamic vinegar in a large bowl; let stand 15 minutes. Add 6 cups baby spinach, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss. Top with 6 tablespoons finely chopped fresh mozzarella.

Note:

Adam Hickman,

March 2012