Salad Caprese with Mozzarella Biscuits
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: | - |
| Calories | 390 |
| Calories from Fat | 210 |
| Total Fat | 24 g |
| saturated_fat | 6 g |
| Cholesterol | 15 mg |
| Sodium | 470 mg |
| Total Carbs | 33 g |
| dietary_fiber | 2 g |
| Sugars | 6 g |
| Protein | 13 g |
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Reduced Balsamic:
1-1/2 cups (375 ml) balsamic vinegar
1/2 cup (125 ml) SPLENDA® Granulated
1 sprig fresh rosemary
1/2 cup (125 ml) prune juice
Fresh mozzarella Biscuits:
1-1/2 cups (375 ml) all-purpose flour
2 tbsp (30 ml) SPLENDA® Granulated
3/4 tsp (4 ml) baking powder
1/2 tsp (3 ml) salt
2 tbsp + 1 tsp (30 ml + 5 ml) margarine
5 oz (142 g) fresh part-skim mozzarella, chopped
1/3 tsp (2 ml) dried oregano
3/4 tbsp (11 ml) fresh chives, chopped
3/4 tbsp (11 ml) fresh basil, chopped
1-1/2 cups (375 ml) 1% low-fat milk
Lemon Vinaigrette:
zest of 2 lemons
3 shallots minced
2 garlic cloves, minced
1 tbsp (15 ml) champagne vinegar
3/4 cup (185 ml) extra virgin olive oil
3/4 cup (185 ml) vegetable oil
6 tbsp (90 ml) fresh lemon juice
1 tbsp (15 ml) chopped chives
3 tbsp (45 ml) SPLENDA® Granulated
salt and pepper (pinch)
Salad Caprese:
3 bunches arugula
4 vine ripe tomatoes, sliced thin
salt and pepper to taste
1/4 cup (50 ml) fresh basil, cut in thin strips
2 tbsp (30 ml) extra virgin olive oil
Preparation:
Reduced Balsamic: Combine vinegar, SPLENDA® Granulated, rosemary and prune juice in a non-aluminum pan; bring mixture to a boil over medium-high heat. Cook until mixture is reduced to 1/4 cup. Remove and discard rosemary sprig. Cover and chill.
Fresh Mozzarella Biscuits: Preheat oven to 400° F. Lightly spray a baking pan with vegetable cooking spray.
Combine the flour, SPLENDA® Granulated, baking powder and salt in a large bowl. Cut margarine into flour mixture with a pastry blender until crumbly. Add chopped mozzarella and herbs; toss gently. Add milk, stirring until dry ingredients are moistened. Using a large ice cream scoop, drop batter onto prepared pan.
Bake 15 to 20 minutes or until golden.
Lemon Vinaigrette: Pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.
Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and 2 tablespoons SPLENDA® Granulated. Salt and pepper to taste.
Salad Caprese: Toss arugula with 3 ounces lemon vinaigrette; arrange on a large platter around the outside.
Layer the slices of tomatoes and slices of warm Fresh Mozzarella Biscuits in the center of the platter.
Sprinkle with basil, olive oil and 2 teaspoons Reduced Balsamic. Season with salt and pepper to taste.
Additional Information
- Note: Remaining 1 cup of vinaigrette dressing can be stored in the refrigerator for up to a week.
Source
SPLENDA®
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