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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can lower the sodium in this salad by cutting down on the dressing and olives. Prep: 15 minutes. Ingredients:
1 (6-ounce) package fresh baby spinach |
12 fresh bocconcini, about 4 ounces |
1 (7-ounce) bottle roasted red bell peppers, drained, patted dry, and cut into strips |
1/3 cup kalamata olives, pitted |
1 (12-ounce) jar marinated artichoke hearts, drained |
1/2 cup reduced-fat balsamic vinaigrette |
4 (1/2-inch-thick) slices french bread baguette |
freshly ground black pepper (optional) |
Directions:
1. Divide the fresh baby spinach evenly among 4 dinner plates.
2. Divide bocconcini and next 3 ingredients (through the artichoke hearts) among the plates.
3. To serve, drizzle 2 tablespoons vinaigrette over each salad, and garnish with a baguette slice. Sprinkle salads with pepper, if desired.
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