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Mozzarella and Tomato Salad Recipe
Jan 05, 2012 @ 5:18 PM
Posted by
Daily Value: 17%
Servings: 6
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 343Daily Value: 17%
Servings: 6
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 26g | 40% |
| Saturated | 11g | 56% |
| Carbs | 9g | 3% |
| Fiber | 3g | 10% |
| Sugars | 5g | 0% |
| Protein | 19g | 38% |
| Cholesterol | 60mg | 20% |
| Sodium | 1080mg | 45% |
| Calcium | 424mg | 42% |
| Magnesium | 50mg | 13% |
| Potassium | 565mg | 16% |
| Iron | 2mg | 8% |
| Zinc | 3mg | 17% |
| Vitamin A | 3758IU | 75% |
| Vitamin C | 28mg | 47% |
| Thiamin (B1) | 0mg | 6% |
| Riboflavin (B2) | 0mg | 16% |
| Niacin (B3) | 1mg | 6% |
| Vitamin B6 | 0mg | 10% |
| Folic Acid (B9) | 69µg | 17% |
| Vitamin B12 | 2µg | 29% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 3mg | 14% |
| Vitamin K | 119µg | 148% |
| Fatty acids, total monounsaturated | 12g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 8 ripe medium-sized tomatoes, cored and cut into 1-inch pieces
- 1 pound fresh mozzarella, cut into ½-inch cubes
- 4 cups packed fresh baby spinach leaves, chopped coarsely
- 1 1/2 teaspoons kosher salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- 1 teaspoon dried oregano
DIRECTIONS
Toss together the tomatoes, mozzarella, spinach, and salt in a large serving bowl. Whisk together the oil and vinegar in a small bowl. Pour the dressing over the salad and toss well. Sprinkle with the oregano, and toss to combine.
Recipe Details
Adapted from “Lidia’s Italy in America” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Alfred A. Knopf, 2011)
Servings: 6Cuisine: Italian
Special Designations: Vegetarian
