Tomato and Spinach Salad
Ingredients
- 4 yellow tomatoes cut into wedges
- 8 oz grape tomatoes halved
- 8 oz baby spinach leaves
- 1/4 cup toasted pine nuts
- 1/4 cup basil fresh, coarsely chopped
- 1/4 cup olive oil extra virgin
- 2 tbsp balsamic vinegar
- salt
- pepper
Instructions
- Combine the olive oil and balsamic vinegar in a bowl. Stir until well combined and season to taste.
- Combine the tomatoes, basil, spinach, and pine nuts in a large bowl.
- Drizzle the dressing on top, and toss gently to combine.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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