8 ounces fresh mozzarella pearls (no liquid)
6 ounces shelled, blanched edamame
6 ounces sliced roasted or canned artichoke hearts or bottoms
2 ounces sliced red onion
4 ounces roasted, seeded yellow tomato wedges
4 ounces roasted, peeled red bell pepper strips
2 tablespoons lemon juice
4 tablespoons balsamic vinegar
2 ounces olive oil
1 teaspoon salt
1 teaspoon black pepper
Combine all ingredients. Serve over fresh spinach leaves.
(Serves 4-6)
BY JEFF MOOGK
Executive Chef
Sammy’s Woodfired Pizza
Locations throughout San Diego
sammyspizza.com
