Delicious and easy. I have made it several times using both fresh mozzarella and grated regular mozzarella.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 98
- Fat: 7.3g
- Saturated fat: 2.3g
- Sodium: 167mg
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.
Spinach and Mozzarella Salad Recipe at a Glance
- COURSE: Salads, Side Dishes/Vegetables
- CONVENIENCE: Family, Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie
- PUBLICATION: Cooking Light
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