ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spinach and Mozzarella Salad

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross
Yield Serves 6 (serving size: 1 cup)
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.

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

Nutrition Information

  • calories 98
  • fat 7.3 g
  • satfat 2.3 g
  • sodium 167 mg

How to Make It

  1. 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.