Shelly's Recipe

BABY SPINACH SALAD WITH TOMATO AND MOZZARELLA

Category: Salad

5 oz baby spinach leaves
1 beefsteak tomato, cut thinly crosswise
1/2 cup fresh basil leaves, cut into thin strips
1 cucumber, washed and sliced (optional)
1/4 lb part-skim mozzarella, diced
2 tsp fresh oregano, chopped fine
2 tbsp olive oil
2 tsp balsamic vinegar
kosher salt and ground black pepper to taste
Shaved parmesan cheese

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. Sprinkle with parmesan cheese. Serve.

NOTE: Instead of the balsamic vinegar and oil dressing, I like to use Italian dressing and sprinkle with croutons.