Salad Caprese with Mozzarella Biscuits Salad Caprese with Mozzarella Biscuits

Author: Canadian Living

  • Portion size 6 servings
  • Credits : SPLENDA®


Fresh Mozzarella Biscuits:
  • 1 1/2 cup all-purpose flour
  • 2 tablespoons Splenda® No Calorie Sweetener, Granular
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons plus 1 tsp (5 mL) margarine
  • 5 oz fresh part-skim mozzarella cheese chopped
  • 1/3 teaspoon dried oregano
  • 3/4 tablespoons fresh chives chopped
  • 3/4 tablespoons fresh basil chopped
  • 1 1/2 cup 1% milk
Lemon Vinaigrette:
  • 2 tablespoons lemon zest (approx 2 lemons)
  • 3 shallots minced
  • 2 garlic cloves minced
  • 1 tablespoon champagne vinegar
  • 3/4 cups extra virgin olive oil
  • 3/4 cups vegetable oil
  • 6 tablespoons fresh lemon juice
  • 1 tablespoon chopped chives
  • 3 tablespoons Splenda® No Calorie Sweetener, Granular
  • 1 pinch salt
  • 1 pinch pepper
Reduced Balsamic:
  • 1 1/2 cup balsamic vinegar
  • 1/2 cup Splenda® No Calorie Sweetener, Granular
  • 1 sprig fresh rosemary
  • 1/2 cup prune juice
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 tablespoons extra virgin olive oil


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.

Nutritional facts Per serving: about

  • Sodium 470 mg
  • Protein 13 g
  • Calories 390.0
  • Total fat 24 g
  • Cholesterol 15 mg
  • Saturated fat 6 g
  • Total carbohydrate 33 g
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Salad Caprese with Mozzarella Biscuits