It is August, and fresh, ripe tomatoes are coming out of the garden by the armful. This is one of my favorite ways to enjoy them.
Ingredients:
3 cups raw baby spinach leaves
5 Roma tomatoes
1 tbs. scallion
20 Kalamata olives
2 tbs. Pesto Presto
Wash and drain spinach. Chop roughly and place in a medium sized mixing bowl. Dice tomatoes and add, with seeds and pulp. Finely slice 1 tbs. of scallion green and roughly chop olives. Toss with spinach and tomatoes. Add pesto and mix thoroughly to distribute throughout salad.
Enjoy!
No comments:
Post a Comment