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Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross Photo by: Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross

Spinach and Mozzarella Salad

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.

Cooking Light MARCH 2012

  • Yield: Serves 6 (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 98
  • Fat: 7.3g
  • Saturated fat: 2.3g
  • Sodium: 167mg
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Spinach and Mozzarella Salad recipe

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