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Balsamic Tomatoes with Spinach

DiabetesEveryDay's picture
Join Toby in managing diabetes well by including this summer special side dish- low calorie, low carb and with the complex flavors of balsamic vinegar.
  Tomato 2 Large, sliced (Sliced in 4 pieces each)
  Balsamic vinegar 1 Cup (16 tbs)
  Fresh baby spinach 4 Cup (64 tbs)
  Light margarine 1 Tablespoon (with no transfat)
  Garlic 1 Clove (5 gm), minced
  Regular salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  Fresh lemon juice 1 Teaspoon
  Part skim mozzarella cheese 1 Cup (16 tbs), shredded

1. In a baking pan, place the tomato slices and pour in balsamic vinegar.
2. Marinate for 180 minutes.
3. Preheat the oven at 350 degrees F.
4. Line the baking sheet with aluminium foil.
5. Heat a skillet over medium-high heat, add in the margarine and swirl around.
6. Add in the spinach and garlic, toss for a few minutes.
7. Sprinkle salt, black pepper and lemon juice, incorporate well.
8. Remove the spinach mixture from the heat and set aside to cool.

9. Place the tomato slices on aluminium lined baking sheet.
10. Top the tomatoes with spinach mixture.
11. Sprinkle the mozzarella in equal portion.
12. Bake for 7 minutes in the preheated oven at 350 degrees.

13. Serve Balsamic Tomatoes with Spinach with roasted chicken and garlic gluten free bread and enjoy!

Recipe Summary

Difficulty Level: 
Preparation Time: 
200 Minutes
Cook Time: 
10 Minutes
Ready In: 
210 Minutes

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Average: 4.4 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 177 Calories from Fat 61

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 3.5 g17.7%

Trans Fat 0.1 g

Cholesterol 21.1 mg7%

Sodium 396.3 mg16.5%

Total Carbohydrates 17 g5.6%

Dietary Fiber 1.9 g7.7%

Sugars 12.2 g

Protein 10 g20%

Vitamin A 64.1% Vitamin C 36.3%

Calcium 31.8% Iron 8.8%

*Based on a 2000 Calorie diet

Balsamic Tomatoes With Spinach Recipe Video