Recipe courtesy of Emeril Lagasse
25 min
25 min
4 servings


  • 10 ounces fresh baby spinach, cleaned and stemmed
  • 1 pint of yellow Teardrop tomatoes, cleaned and stemmed
  • 1 pint of red Teardrop tomatoes, cleaned and stemmed
  • 1/2 cup julienne red onions
  • Drizzle extra virgin olive oil
  • Drizzle balsamic vinegar
  • Salt
  • Freshly ground black pepper
  • 8 ounces goat cheese, crumbled


In a large salad bowl, combine the spinach, tomatoes, and onions. Mix well. Add the oil and vinegar, to taste. Season with salt and pepper. To serve, mound the greens in the center of each serving plate. Crumble the cheese over the salad and serve.

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