Baby Spinach Salad with Tomato and Mozzarella

4.4
(54)

Fresh herbs really bring out the flavor of this refreshing and satisfying salad.

Servings:
2
Yield:
2 servings

Ingredients

  • 5 ounces baby spinach leaves

  • 1 beefsteak tomato, cut thinly crosswise

  • ½ cup fresh basil leaves, cut into thin strips

  • ¼ pound part-skim mozzarella, diced

  • 2 teaspoons fresh oregano, chopped fine

  • 2 tablespoons olive oil

  • 2 teaspoons balsamic vinegar

  • 1 pinch kosher salt and ground black pepper to taste

Directions

  1. Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper. Serve.

Note

This recipe is optimal for Phase 1 of the South Beach Diet.

Copyright(C) 2003 Waterfront Media, Inc. All rights reserved.

Nutrition Facts (per serving)

298 Calories
23g Fat
8g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 298
% Daily Value *
Total Fat 23g 29%
Saturated Fat 8g 39%
Cholesterol 36mg 12%
Sodium 612mg 27%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 17g
Vitamin C 30mg 152%
Calcium 546mg 42%
Iron 3mg 14%
Potassium 626mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.