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 Cooking Light

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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

  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.
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