Heirloom Tomato Salad
NUTRITION
Makes 6 servings. Per Serving:
75
Calories
5g
Fat
7g
Carbs
1g
Protein
INGREDIENTS
– 2 cups cut-up heirloom tomatoes
– 1 cup multicolored cherry tomatoes, halved
– 2 cups fresh baby spinach
– 1/2 cup sliced red onion
DRESSING:
– 3 tablespoons olive oil
– 2 tablespoons white balsamic vinegar
– 1 garlic clove, minced
– 1/2 teaspoon salt
– 1/4 teaspoon dried basil
– 1/4 teaspoon dried oregano
– 1/4 teaspoon dried rosemary, crushed
– 1/4 teaspoon dried thyme
– 1/4 teaspoon pepper
– 1/8 teaspoon rubbed sage
– 1 cup multicolored cherry tomatoes, halved
– 2 cups fresh baby spinach
– 1/2 cup sliced red onion
DRESSING:
– 3 tablespoons olive oil
– 2 tablespoons white balsamic vinegar
– 1 garlic clove, minced
– 1/2 teaspoon salt
– 1/4 teaspoon dried basil
– 1/4 teaspoon dried oregano
– 1/4 teaspoon dried rosemary, crushed
– 1/4 teaspoon dried thyme
– 1/4 teaspoon pepper
– 1/8 teaspoon rubbed sage
DIRECTIONS
1. Place tomatoes, spinach and onion in a large bowl. Whisk together dressing ingredients; toss with salad. Refrigerate, covered, 2 hours. Serve with a slotted spoon
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