Ingredients
- 150g baby spinach leaves
- 360g bocconcini, drained, halved
- 60ml (1/4 cup) extra virgin olive oil
- 1 1/2 tbs fresh lemon juice
- 1 garlic clove, crushed
- 1 tbs chopped fresh tarragon
- Salt & freshly ground black pepper
- 20-24 oven-roasted tomato halves
Description
Spinach, Oven-roasted Tomato & Bocconcini Salad Recipe - Place The Spinach And Bocconcini In A Large Serving Bowl And Gently Toss To Combine. Place The Olive Oil, Lemon Juice, Garlic And Tarragon In A Medium Jug And Whisk To Combine....
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