Sizzling Mediterranean delight in My Borosil Serving Plate


    Providing a nutritious meal for the family is always a top priority. However, when the nutritious portion is complemented and served in a delicious tasteful manner, it becomes a matter of sheer delight loved and cherished by all! Here is a special vegetarian preparation of White beans and mozzarella that is dashed with crackling spinach. It’s called the White Beans and Mozzarella tossed in Sizzled Spinach! Read on to know more how this delicious meal is prepared.

    4 people made this


    • 1cup of diced large red or yellow bell pepper
    • 6 finely chopped, drained ,sun-dried and oil-reserved tomatoes
    • 1-1.5-oz of can white beans that is rinsed and drained or 1 ½ cups of cooked white beans
    • 4 oz. fresh mozzarella that is drained and diced
    • 2 Tbs. of chopped fresh parsley
    • 2 Tbs. of white wine vinegar
    • 2 Tbs. of medium finely chopped shallot
    • ¼ cup of chopped black olives
    • 1tsp. minced clove garlic
    • Now, take ½ cup of diced yellow or red bell pepper
    • 1 Tbs. olive oil or garlic oil
    • 3 minced cloves garlic, minced
    • 2 Tbs.of minced shallot
    • 1 lb. baby spinach


    1. This is a brilliant combination of Mediterranean flavours which basically requires you to sauté the spinach just before serving.
    2. To make Salad: Toss together all of the white beans, mozzarella, bell pepper and 1 Tbs. of the sun-dried tomato oil in medium bowl. Add 1 Tbs. vinegar. Keep it aside.
    3. Then stir together sun-dried tomatoes along with the entire shallot, olives, garlic parsley and the remaining 1 Tbs. vinegar in a small bowl. Stir it into bean mixture and set it aside as well.
    4. In the preparation of the spinach, you will need to heat the oil in a large skillet over medium heat. Next add the shallot and bell pepper and sauté for 3 to 5 minutes until vegetables begin to brown. At this stage, add garlic, and stir for 30 seconds until you get the fragrant waft of it. Finally add the spinach in batches, and sauté for 5 to 6 minutes as you keep tossing it with tongs as you see it wilted and bright green Finally season with pepper and salt, if required.


    Serve the salad in a My Borosil serving plate topped with the crackling spinach.

    See it on my blog

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    Loved it!!!  -  17 Mar 2015