Monday, 28 October 2013

Bocconcini & Tomato Spinach Salad with Dill Balsamic Vinaigrette

This salad makes for an excellent lunch or side dish. This recipe makes 1 individual portion or 2 side servings. 

For the vinaigrette, you'll whisk together one tablespoon of balsamic vinegar, one teaspoon of extra virgin olive oil, a quarter teaspoon of dill weed, half a teaspoon of basil paste, a pinch of garlic powder and a pinch of salt. 

For the salad, slice one cup of sweet mini rainbow tomatoes in halves or quarters and slice up three bocconcini balls. Mix tomatoes and bocconcini with one cup of baby spinach. 

Toss with dill balsamic vinaigrette, add salt and pepper to taste and serve.

Bocconcini & Tomato Spinach Salad with Dill Balsamic Vinaigrette
Makes 1 serving


1 tbsp Balsamic vinegar 
1 tsp Extra virgin olive oil
1/4 tsp Dill weed
1/2 tsp Basil paste
Pinch of garlic powder
Pinch of salt

1 cup Sweet mini rainbow tomatoes, halved or quartered 
3 Light bocconcini balls, sliced
1 cup Baby Spinach
Salt and pepper to taste 


  1. Whisk all ingredients together and set aside. 

  1. Mix together halved tomatoes, sliced bocconcini balls and spinach. 
  2. Toss with Dill Balsamic Vinaigrette. Add salt and pepper to taste. Serve.
Makes 1 serving. Serving is approximately 300 calories.