We've been eating a lot of heavy, rich meals during the holidays and I assume that several of you have, too. So, I thought today would be ideal for a sharing a salad recipe. Enjoy!
Fresh Spinach and Mozzarella Salad
(Bon Appetit magazine Dec. '94)
1 C of your favorite Italian dressing
1 TBSP chopped fresh garlic
1 TBSP balsamic vinegar
1 tsp dried oregano
1 lb. plum tomatoes, seeded and sliced
12 oz. mozzarella cheese, cut into cubes
1/2 red onion, thinly-sliced
1/2 10 oz. bag ready-to-use spinach leaves
(and I think leftover cubed ham could make this a main course!)
Whisk salad dressing, chopped garlic, balsamic vinegar and dried oregano to blend in large bowl. Mix in tomatoes, cheese and onion. (Can be prepared 1 hour ahead. Let stand at room temp., tossing occasionally.) Add spinach to salad and toss to combine. Season to taste with salt and pepper and serve.
I will be at these swaps today: