Spinach and Red Leaf Salad with Goat Cheese and Basil-Stuffed Tomatoes

Serves: 2-4


2 cups Cut 'N Clean Greens Curly Spinach

1 bunch red leaf lettuce, torn, washed and spun dry

1 red onion, thinly sliced

6 Baby Roma tomatoes

1 cup goat cheese

3 tablespoons extra virgin olive oil

2 teaspoons chopped flat leaf parsley

2 teaspoons freshly chopped basil

1/4 cup Italian breadcrumbs

Kosher salt

Freshly ground black pepper, to taste


1/4 cup Italian red wine vinegar

2 teaspoons freshly chopped flat leaf parsley

1/4 teaspoon oregano

1/2 teaspoon Italian seasoning

1/2 teaspoon freshly chopped garlic

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

3/4 cup extra virgin olive oil

Garnish: 1/2 cup toasted pine nuts


Place spinach, washed lettuce and sliced onion in a salad bowl. Cover with a damp cloth and chill.

Halve the tomatoes and scoop out the center into a bowl. Place the halved tomatoes on a baking sheet, cut side up. Mix the goat cheese with the next 6 ingredients (olive oil through black pepper) and stuff each tomato half with mixture. Use tomatoes cold or broil until golden and bubbly.

Prepare vinaigrette:
Place wine vinegar in a medium glass bowl. Add all seasonings (parsley through black pepper) and whisk together. While whisking, drizzle in the oil until emulsified. If you’re in a hurry, simply shake to combine in a cruet.

Toss salad with desired quantity of dressing. Top with cold or baked stuffed tomatoes and garnish salad with toasted pine nuts. Drizzle a bit of dressing over tomatoes.

Popular vegetable substitutions include: Curly Spinach or IRONman Spinach Beet Salad

Recipe courtesy of Faith Alahverdian, Executive Chef and Director for the ShopRite Culinary Workshops.

A sophisticated take on spinach salad boasts broiled tomatoes.