Caprese Salad

This yummy recipe was given to me by Larry Gordon when I was searching for what to bring to a picnic that  hubby and I were having over the weekend. Although I didn't bring it to the picnic, I knew I definitely wanted to try it another day. It turned out delicious! If you want something other than meat for your lean and green, this would be perfect. Your lean is entirely made up of fresh mozzarella. I could eat this stuff all day! I found my mozzarella at Wally World (Wal-mart) right next to the cream cheese. I thought it would be difficult to find fresh mozzarella that was less than 6 grams of fat per oz, but it wasn't. I got the one that was made with part-skim milk. This one was only 5 g of at per oz and only 100 calories with 0 carbs. It sure was mighty tasty! I still have some cheese left over so I am going to shred the rest and put on my cauliflower pizza crusts I have stored in the freezer. Then back in the freezer it goes until another day! I hope you enjoy this recipe as much as I have! The only change I made was that it called for 1 tbsp of olive oil and 1 tbsp of balsamic vinegar but I used Walden Farms balsamic vinaigrette. This is because with the type of cheese used, no healthy fat is required. Thanks for sharing this recipe Larry!

Caprese Salad
Slightly adapted from Larry Gordon

4 oz fresh mozzarella between 3 to 6 g fat per oz, cubed  (1 Lean)
1 cup baby spinach (1 Green)
1 cup or 180 g Roma or heirloom tomatoes, sliced (2 Greens)
1/4 cup chopped fresh basil (1/4 Condiment)
1/8 tsp salt (1/2 Condiment)
1/8 tsp pepper (1/4 Condiment)
2 tbsp Walden Farms Balsamic Vinaigrette Dressing (1 Condiment)

Place a bed of greens on a plate. Season tomatoes with pepper and salt then layer them over spinach. Add mozzarella on top of tomatoes. Drizzle dressing over tomatoes and cheese. Top with fresh chopped basil. Enjoy!

1 Lean, 3 Greens, and 2 Condiments

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