This is a modified version of a recipe I found on the net.
Mozzarella Spinach Salad
Tear up enough baby spinach leaves for one salad, removing stems. Cut up half-3/4 large tomato and add to spinach. Chop up 3/4 Cup fresh mozzarella and add that, too. Sprinkle with 1 T. each oregano and basil. Salt and pepper to taste. Add 2 Tablespoons extra virgin olive oil and 2 tsp. balsamic vinegar. Stir well to coat.
low carb, healthy and gluten free
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