Salad Caprese with Mozzarella Biscuits
Preparation time: 45 minutes .
Cooking time: 15 to 20 minutes.
This recipe makes 6 servings
| Nutritional Info | |
|---|---|
| Per serving: | - |
| cal | 390 |
| pro | 13 g |
| total fat | 24 g |
| sat. fat | 6 g |
| fibre | 2 g |
| carb | 33 g |
| chol | 15 mg |
| sodium | 470 mg |
| Sugars | 6 g |
Ingredients
-
Reduced Balsamic:
1-1/2 cups balsamic vinegar
1/2 cup Splenda® No calorie Sweetener, Granular
1 sprig fresh rosemary
1/2 cup prune juice
Fresh Mozzarella Biscuits:
1-1/2 cups all-purpose flour
2 tbsp Splenda® No calorie Sweetener, Granular
3/4 tsp baking powder
1/2 tsp salt
2 tbsp plus 1 tsp (5 mL) margarine
5 oz fresh part-skim mozzarella cheese, chopped
1/3 tsp dried oregano
3/4 tbsp fresh chives, chopped
3/4 tbsp fresh basil, chopped
1-1/2 cups 1% milk
Lemon Vinaigrette:
2 tbsp lemon zest, (approx 2 lemons)
3 shallots, minced
2 garlic cloves, minced
1 tbsp champagne vinegar
3/4 cup extra virgin olive oil
3/4 cup vegetable oil
6 tbsp fresh lemon juice
1 tbsp chopped chives
3 tbsp Splenda® No calorie Sweetener, Granular
1 pinch salt
1 pinch pepper
Salad Caprese:
3 bunches arugula
4 vine ripened tomatoes, sliced thin
1 pinch salt
1 pinch pepper
1/4 cup fresh basil, cut in thin strips
2 tbsp 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.
Tags:
Source: SPLENDA®
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
