Spinach Salad with Roasted-Tomato Dressing
Ingredients
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4 cups baby spinach, washed and large stems removed
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1 cup smoked mozzarella, cut into 1/4- to 1/2-inch cubes
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1/2 cup kalamata olives, halved and pits removed
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1 cup croutons
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1 cup Roasted-Tomato Dressing (Recipe follows.)
Roasted-Tomato Dressing:
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1 pint cherry tomatoes, washed
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1/2 cup extra-virgin olive oil, divided
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1 teaspoon salt, divided
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1 teaspoon ground black pepper, divided
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1 clove garlic
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1/4 cup fresh lemon juice
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1/4 cup red-wine vinegar
Directions
1.
In a large bowl, combine spinach, mozzarella, olives, and croutons. Drizzle Roasted-Tomato Dressing over salad.
Roasted-Tomato Dressing:
Preheat oven to 400 degrees.
Place cherry tomatoes on a rimmed baking sheet. Drizzle 2 tablespoons olive oil over tomatoes. Shake pan to lightly coat tomatoes with oil. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Bake for 15 to 20 minutes, or until tomato skins begin to burst.
In a food processor or blender, combine roasted tomatoes and garlic. Pulse until smooth. With the motor running, add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, lemon juice, vinegar, and remaining olive oil.
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