Baby Spinach Salad with Tomato and Mozzarella Recipe

Ingredients
<br>- 5 ounces baby spinach leaves
<br>- 1 beefsteak tomato, cut thinly crosswise
<br>- 1/2 cup fresh basil leaves, cut into thin strips
<br>- 1/4 pound part-skim mozzarella, diced
<br>- 2 teaspoons fresh oregano, chopped fine
<br>- 2 tablespoons olive oil
<br>- 2 teaspoons balsamic vinegar
<br>- kosher salt and ground black pepper to taste
<br><p></p>Directions
<br>step 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.
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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

Directions
step 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.

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