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
- Calories 91
- 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
- Protein 2 g
1 vegetable, 1½ fat