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Red and Green Salad

Yield: Serves 4. Each serving: 1 cup.



1 Tbsp olive oil
2 tsp minced garlic
3 cups cherry or grape tomatoes
2 cups fresh spinach
black pepper to taste
1 Tbsp balsamic vinegar
1 Tbsp freshly chopped parsley

Heat olive oil in a large nonstick skillet over medium-high heat. Sauté the garlic until golden; add the tomatoes and spinach and cook briefly. Add the rest of the ingredients. Stir and serve hot.