Skip Navigation LinksHome > August 2014 - Volume 8 - Issue 3 > Baby Spinach and Tomato Salad with Warm Olive Vinaigrette
HEART Insight:
doi: 10.1097/01.HEARTI.0000452801.93337.62
Departments: The Hungry Heart: In Season

Baby Spinach and Tomato Salad with Warm Olive Vinaigrette

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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.

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Ingredients

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

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Directions

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.

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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
    • Fiber 2 g
    • Sugars 4 g
  • Protein 2 g
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Dietary Exchanges

1 vegetable, 1½ fat

© 2014 by the American Heart Association

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