Friday, March 16, 2012

Roasted Pepper Egg Salad with a Balsamic Vinaigrette

4 cups baby spinach
2 large roasted red pepper
1/2 pound fresh mozzarella
1/2 small white onion, sliced
3 large hard boiled eggs, cut into wedges
1 cup cherry tomatoes
Sea salt salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture). Season to taste with sea salt and black pepper.

Balsamic Vinaigrette:
1/4 cup good quality balsamic vinegar
1 teaspoon raw brown sugar
1 small garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup extra virgin olive oil.

Combine all the ingredients in a blender and blend to fully combine.


Unknown said...

This looks gorgeous and delicious!!!

Mama J said...

The colors... the flavors... WOW!

Inessa said...

Amazing salad Mia. Love the colors and i am sure the flavors are fantastic!!!

Mia said...

Thank you!

Darci said...

Thank you! Its so easy. So nice to have a recipe that doesn't have a lot of expensive ingredients. :)

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