Tomatoes Mozzarella & Basil (Fjvm15A)
Yield
2 servingsPrep
15 minCook
0 minReady
15 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
mozzarella cheese
low-fat |
|
| 3 | teaspoons |
basil
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| ⅓ | cup |
olive oil
|
|
| 1 | x |
spinach
leaves |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
mozzarella cheese
low-fat |
|
| 15 | ml |
basil
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 79 | ml |
olive oil
|
|
| 1 | x |
spinach
leaves |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Cut tomatoes in half, slice each half into 3 wedges.
Cut cheese into 1-inch cubes.
Mix basil with lemon juice and olive oil, pour just enough over spinach to moisten.
Arrange spinach on chilled salad plates.
Toss cheese and tomatoes with remaining dressing, arrange over spinach.
Sprinkle with black pepper.
