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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. âJess Apfe of Berkeley, California Ingredients:
2 cups torn fresh spinach |
2 cups sliced multicolored heirloom tomatoes |
1 cup red and yellow cherry tomatoes, halved |
1 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 each dried basil, oregano, thyme and sage |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon pepper |
1/8 teaspoon dried parsley flakes |
Directions:
1. In a large bowl, combine the spinach, tomatoes and onion. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 6 servings.
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