Spinach Caprese Salad Recipe - Allrecipes.com
Spinach Caprese Salad Recipe
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Spinach Caprese Salad
This delicious update of the Italian salad adds fresh spinach. See more
  • READY IN 10 mins

Spinach Caprese Salad

Recipe by  

"A greener version of the classic Caprese, this salad is just as delicious with the added nutrients of spinach! The drizzle of olive oil and balsamic vinegar make a wonderful dressing for the spinach underneath."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2012

Nice spin on the traditional "Insalata Caprese". Tomato and basil are a classic combination and when paired with fresh mozzarella you have something so simple and so delicious you could make a meal out of this all by itself! The addition of the spinach is not only delicious, but is good for you too! I like to add a bit of sea salt along with fresh cracked black pepper. I NEVER refridgerate this and if you want to add a little pizzaz add some thin sliced red onion or spinkle with a bit of red pepper flakes- perfect served with Italian bread and a nice wine!

 
Most Helpful Critical Review
Nov 26, 2008

good basic recipe to start with. I kicked it up a notch by adding thinly sliced red onion, used cherry tomatoes, some slivered almonds(the kind thats used for salad toppings)and slices of roasted chicken with the spinach. I didn't have mozzarella so used feta. I also added garlic, basil,oregano, salt & pepper and about a ts of sugar to my dressing. It was fantastic. My daughter threw in some honey roasted macadamia nuts in her salad (instead of almonds)and it was even better.

 
Aug 16, 2008

This salad was delicious. Just as a Caprese salad should be. I have made this a few times and find that using balsamic glaze instead of vinegar will take the bite off the dressing. It is much sweeter so it changes the taste of the salad, but it has a more rounded and mellow flavor.

 
Jul 23, 2007

This salad is pretty good. I increased the amounts of everything so I could make a large batch & save for other days. Also, I made this into a tossed salad, unlike instructions speciify. Well, I decided to "splurge" and actually buy fresh mozzarella - maybe I'm too cheap. :D And, after having it for the first time in a long time, I actually decided that I like the "cheap" stuff better. The Polly-O brand of mozzarella is the best! It is soft, but has a great flavor. To the salad, I also added some dried basil along with the fresh. I love basil & also thought that it helped disperse flavor evenly. One funny thing is that, due to the balsamic vinegar, the mozzarella looked almost like mushrooms once everything was tossed. :) I added some extra EVOO after deciding that I used too much vinegar. I made this, then refrigerated it overnight and the spinach wilted nicely.

 
May 21, 2011

I had limited items on hand so I used romaine instead of spinach, dried basil instead of fresh and red wine vinegar instead of balsamic. I just layered everything. I know it would be better with the fresh basil but it was still very good this way!

 
Sep 14, 2007

Delicious salad that I eat all the time. It's the exact same one on the South Beach Diet. I think it's best when you use equal amounts of balsamic vinegar and olive oil and sprinkle on a little salt & pepper. Highly recommended if you like spinach!

 
Aug 20, 2007

This was a delicious side to the cedar plank grilled salmon for a truely summer time meal. The only thing I did differently was to sprinkle the spinach layer with a little olive oil, vinegar, and salt and pepper and then repeat after the layer of tomatoes and mozzarella to make sure all received a good splash. Kosher salt and pepper and a brief rest before serving make this dish a beautiful company presentation (the colors of the Italian flag!).

 
Dec 24, 2009

I added penne pasta and mixed it all up to make it into more of a salad, and it was delicious!

 

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Nutrition

  • Calories
  • 415 kcal
  • 21%
  • Carbohydrates
  • 9 g
  • 3%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 31.4 g
  • 48%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

mcbeal
0 Followers 3 Saved Recipes
 
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