My jar photo does not look anything as nice as the original recipe/photo, but that's because I chopped up my tomatoes and the original recipe poster left hers whole. Plus she jused pretty mozzarella pearls and I couldn't find those at my grocery store, so I got a ball of fresh mozzarella and just chopped it up. It all tastes the same!!
I really, really loved this salad. It was a great thing to be able to make ahead of time and then just grab out of the fridge when it was time for lunch. Next time I will add some red onion to this as well. I might make this again next week (yes it was that good).
Layer from the bottom up in a ½ pint or pint size jar:
1-2 tsp extra virgin olive oil
pinch of sea salt
tsp balsamic vinegar
a large handful of organic grape/cherry tomatoes
1/4 cup fresh all natural mozzarella pearls
Then fill the rest of the way with spinach leaves
You can also add a little bit of chopped basil as well (optional)
You can also add a little bit of chopped basil as well (optional)
When you’re ready to eat, simply shake or stir.
I usually only prep these 2 days in advance. Keep refrigerated with a tightly sealed lid.
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