Baby Spinach Salad with Tomato and Mozzarella
Description
Ingredients
- 5 ounces baby spinach leaves
- 1 beefsteak tomato, cut thinly crosswise
- 1/2 cup fresh basil leaves, cut into thin strips
- 1/4 pound part-skim mozzarella, diced
- 2 teaspoons fresh oregano, chopped fine
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- kosher salt and ground black pepper to taste
Procedures
Alternately put layers of spinach and tomato across plate. Top it with basil, mozzarella, and oregano. Dress it with oil and vinegar. Season it to taste with salt and pepper. Serve.
