Departments: The Hungry Heart: In Season
Serves 4; 1½ cups per serving
Prep time: 5 minutes; Cooking time: 5 minutes
When heirloom tomatoes are in season, use any two red and yellow varieties in this simple salad for a beautiful presentation. Year-round, cherry tomatoes provide a bit more sweetness.
2 cups baby spinach
2 cups torn romaine lettuce
1 large yellow tomato, cut into 8 wedges, or 6 mini yellow tomatoes, halved
1 large red tomato, cut into 8 wedges, or 6 cherry tomatoes, halved
1½ tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
⅓ cup thickly sliced, canned natural green ripe olives, rinsed and drained
1½ tablespoons balsamic vinegar
½ cup thinly sliced basil
Freshly ground pepper
In a large bowl, toss together the spinach and romaine. Transfer the greens to salad plates. Arrange the tomato on the greens.
In a small saucepan, heat the oil over medium-low heat, swirling to coat the bottom. Cook the garlic for 1 minute, or until fragrant, stirring constantly.
Stir in the olives. Cook for 1 to 2 minutes, or just until warmed, stirring frequently. Remove from the heat.
Stir in the vinegar. Spoon the dressing over the salads. Sprinkle with the basil and pepper.
Nutrients per Serving
Total Fat 6.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.5 g
Cholesterol 0 mg
Sodium 120 mg
Carbohydrates 8 g
Fiber 2 g
Sugars 4 g
Protein 2 g
1 vegetable, 1½ fat