Recipe by Sarah
"This salad should be made with the freshest ingredients possible, and is a delight as a side to most any meal! If you can't find, or don't have bocconcini, you could use another size of fresh mozzarella instead."
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ground black pepper
baby spinach, rinsed and dried
arugula, rinsed and dried
fresh bocconcini cheese, cut into bite-sized pieces
minced red onion
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; almost 3 T., minced, for one serving! I did reduce that significantly, and just kind of sliced the onion instead of mincing it. I do love the mix of spinach with the arugula, the mild spinach a nice counterpoint to mellow the sharper, peppery, arugula. Unfortunately, I had no spinach on hand to add, yet it was still delicious. I had a similar vinaigrette leftover from another salad, one I had adjusted to the 3:1 oil to vinegar ratio I prefer. The red onion added the slightest bite and flavor contrast to wake this up. Because I had it to add, and because this was so similar to a salad I had just days ago, I added artichokes and black olives. (And some leftover cannellini bean salad and broken crostini once I took the photos :) Hubs had a dinner meeting this evening, so this was a perfect “dinner alone” meal for me along with a glass of my favorite Cab and a beautiful Naples sunset.
excellent salad, great taste and texture. Next time I would reduce the dressing by at least half.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato and Bocconcini Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 204
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