Save on last-minute prep by cutting and refrigerating the ingredients ahead of time. Then, just before serving, combine them and toss with the vinaigrette.
Total Time: 25 minutes
Yield: 8 servings
6 cups torn baby spinach
1 cup grape or cherry tomatoes, halved lengthwise (about 6 ounces)
½ cup medium pitted ripe black olives, rinsed and drained; halved, if desired
2 ounces fresh mozzarella cheese, cut into thin, quarter-round slices
1 large shallot, cut into slivers
3 to 4 tablespoons bottled light balsamic vinaigrette
- Place spinach, tomatoes, olives, mozzarella and shallot in large bowl. Pour vinaigrette over salad mixture in bowl. Gently toss until coated.
- Arrange salad mixture on large platter and serve.
Per Serving (2/3 cup):
calories: 50; 25 calories from fat
total fat: 3 g; 1 g saturated fat, 0 g trans fat
cholesterol: 5 mg
sodium: 190 mg
total carbohydrates: 5 g
fiber: 2 g
sugars: 1 g
protein: 2 g
vitamins: vitamin A (20% DV), vitamin C (10% DV)
minerals: calcium (2% DV), iron (6% DV)
exchanges: 1 vegetable, 0.5 fat