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Ingredients15 m servings 259 cals
Original recipe yields 6 servings
- Combine the olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside. Gently combine the spinach, arugula, tomatoes, bocconcini cheese, and onion in a pretty serving bowl. Shake the salad dressing vigorously to combine, and drizzle over the salad to serve.
- Editor's Note
- The term "bocconcini" refers to a ball of fresh mozzarella about 1-inch in diameter. Since this recipe calls for the cheese to be cubed anyway, feel free to buy any size ball of fresh mozzarella.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 259 calories; 22.7 g fat; 9.8 g carbohydrates; 5.2 g protein; 16 mg cholesterol; 445 mg sodium. Full nutrition
ReviewsRead all reviews 2
Very similar to “Arugula Caprese Salad,” also from this site. If you use the ingredients “to taste,” rather than strictly measuring, I like this recipe better. The amount of onions is overkill;...