Spinach, oven-roasted tomato & bocconcini salad

Cooking Vegetarian Spinach, oven-roasted tomato & bocconcini salad

Detailed step-by-step description of how to cook the dish "Spinach, oven-roasted tomato & bocconcini salad". Try it by all means

Lables: Low carb Low fat Low kilojoule Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the spinach and bocconcini in a large serving bowl and gently toss to combine.
  2. Place the olive oil, lemon juice, garlic and tarragon in a medium jug and whisk to combine. Taste and season with salt and pepper.
  3. Add the oven-roasted tomatoes to the spinach and bocconcini. Pour over the dressing and gently toss to combine.
  4. Divide salad among serving bowls and serve immediately.

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150g baby spinach leaves
360g bocconcini, drained, halved
60ml extra virgin olive oil
1 1/2 tbsp fresh lemon juice
1 garlic clove, crushed
1 tbsp chopped fresh tarragon
Salt & freshly ground black pepper
20-24 oven-roasted tomato halves

Adv

Autors
Preparation time
5
Cooking time
Difficulty
Easy
Serves
people
Method
Baking
Category
Vegetarian
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