Spinach Mozzarella Salad
The following recipe was submitted by Jenny Brennan.
1 Tbsp garlic, minced
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
2 Tbsp Aunt Angie’s Balsamic Vinegar of Modena
1 Tbsp freshly ground pepper
2 Tbsp fresh basil, chopped
2 tsp DLM Classic Dijon Mustard
In a small bowl combine:
1 cup mini DLM Hand-made Mozzarella Balls (about ˝ lb)
1 cup button mushrooms (halved or quartered if large)
1 cup grape tomatoes
Add marinade and set aside at room temperature for one hour.
3 cups baby spinach
1 cup radicchio, thinly sliced
1 cup red onion, thinly sliced
2 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 Tbsp Aunt Angie’s Balsamic Vinegar of Modena
Transfer salad to a serving bowl and top with marinated mixture.
Makes 4 servings
Prep Time: 30 Mins, Wait 1 Hour
Per serving: 369 calories; 30g total fat; 11g saturated fat; 45mg cholesterol; 172mg sodium; 11g total carbohydrates; 2g dietary fiber; 13g protein;
Allergy Warning: Contains milk