Cherry Tomato Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I'm a huge fan of fresh tomatoes and balsamic vinegar, and this recipe gives me the chance to enjoy both! Any kinds of tomatoes can be used, but I prefer the fresh farmer's market cherry and heirloom tomatoes for tons of flavor, variety and color. Ingredients:
1 cup yellow pear tomatoes, halved |
1 cup orange cherry tomatoes, halved |
2 green zebra tomatoes, cut into bite-sized pieces |
4 cups baby spinach |
1/4 cup shredded asiago cheese |
1 cup balsamic vinegar |
1 tbsp butter |
1/4 tsp. ground black pepper |
Directions:
1. For the dressing:
2. In a saucepan, bring the balsamic vinegar to a boil.
3. Reduce to a simmer, and cook until reduced to about 1/4 to 1/3 cup of liquid.
4. Remove from heat and add the butter.
5. Stir until butter melts, and place in the refrigerator in a small dish to cool. Don't allow it to chill, just leave it in until it's room temperature. If you leave it in until the dressing is cold, it will be too thick.
6. For the salad:
7. Wash the spinach well and dry. Place in two serving bowls.
8. Put half of the tomatoes on top of the spinach.
9. Sprinkle the cheese on top of tomatoes.
10. Drizzle the dressing over the salads. This dressing is strong and rich, so don't overdo it. Too much dressing will be too vinegary and will overpower the flavor of the tomatoes.
11. If desired, grind pepper to taste over the dressing.
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