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Spinach, oven-roasted tomato & bocconcini salad
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Prep Time:
5 minutes
5 minutes
Cook Time:
Total Time:
5 minutes
5 minutes
Ingredients:
- 150g baby spinach leaves
- 360g bocconcini, drained, halved
- 60ml (1/4 cup) extra virgin olive oil
- 31.50 gm fresh lemon juice
- 1 garlic clove, crushed
- 20.00 ml chopped fresh tarragon
- Salt & freshly ground black pepper
- 20-24 oven-roasted tomato halves
Instructions:
- Combine the spinach and bocconcini in a large serving bowl with a gentle toss.
- In a medium jug, whisk together the olive oil, lemon juice, garlic, and tarragon until well combined. Season with salt and pepper to taste. Enjoy the flavorful dressing!
- Combine the oven-roasted tomatoes with the spinach and bocconcini, then drizzle with the dressing and gently mix together.
- Serve the salad into individual bowls and enjoy right away.
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