Baby Spinach Salad with Tomato and Mozzarella Recipe -

Baby Spinach Salad with Tomato and Mozzarella

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

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Original recipe makes 2 servings Change Servings


  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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  • Note
  • This recipe is optimal for Phase 1 of the South Beach Diet.
  • Copyright© 2003 Waterfront Media, Inc. All rights reserved.

Reviews More Reviews

Most Helpful Positive Review
Dec 15, 2005

good change from the ordinary lettuce salad. i topped it with grilled chicken breast tossed in olive oil salt pepper and italian seasoning.

Most Helpful Critical Review
Jan 07, 2006

Was ok. The dressing was a bit much though. The herbs definitly added some flair to it. I might try it again if I add more spinach and less dressing.


54 Ratings

Apr 27, 2007

I made a few minor changes to this recipe, and served it at a dinner party to rave reviews. (1) In advance, I sliced the tomatoes (I used plum/roma as they're more flavorful), mozzarella, and basil and put in a container w/a lid. (2) when mixing the balsalmic vinegar and olive oil, I also added 1/2 tsp of djon mustard (gave a subtle delicious flavor that was missing before and goes great w/the spinach). Pour this over the tomatoes, basil & mozzarella and cover. Chill for at least 30 minutes or more to allow the flavors to blend. When ready to serve salad, put spinach in large salad bowl, and pour tomatoe mixture on top. Toss to coat. (3) I also made extra "dressing" and added as needed when tossing, so that the spinach was sufficiently covered. Fantastic!!

Jun 16, 2006

I absolutely love this salad. Think of it as Caprese Salad with a twist. The only change I make is to halve a pint of either cherry tomatoes or grape tomatoes instead of the beefsteaks. They have far more flavor and really add to the presentation. I also use more olive oil and vinegar than is called for. Be sure to only use fresh herbs and a more expensive aged balsamic. The last time I took this to a potluck this salad received wonderful reviews!

Oct 05, 2005

Very tasty recipe as well as being so simple and quick to prepare. We love Insalata Caprese salads and this was just another variation of that. Looked great. My husband liked the fact that the baby spinach helped break up the flavor of the basil. Will make many more times.

Oct 13, 2005

Delicious! Fresh Oregano is a must - didn't have fresh basil, so used dried. Also added grilled chicken and used Newman's Own Light Balsamic Vinaigrette instead of the olive oil and balsamic vinegar. A must try!

Sep 13, 2005

Pretty good, although I used spicy greens instead of spinach. I also did not have fresh oregano so I added some dried to the dressing mix. A bit heavy on the dressing, but otherwise good and fairly filling.

Jul 07, 2005

very fresh, easy salad. if you're not used to fresh basil, you might reduce the amount the first time you try this. (we are not and my husband said it's all he could taste) thanks for the recipe


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  • Calories
  • 298 kcal
  • 15%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 16.7 g
  • 33%
  • Sodium
  • 612 mg
  • 24%

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

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