Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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.

Adam Hickman
Recipe by Cooking Light March 2012

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

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

98 calories; fat 7.3g; saturated fat 2.3g; sodium 167mg.
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