Tested till perfect Salad Caprese with Mozzarella Biscuits

Salad Caprese with Mozzarella Biscuits

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Source: SPLENDA®

  • rating starrating starrating starrating starrating star
  • Prep time 45 minutes
  • Cook time 15 to 20 minutes
  • Portion size 6


Reduced Balsamic:

  • 1-1/2 cups 1-1/2cupsbalsamic vinegar
  • 1/2 cup 1/2cupSplenda® No Calorie Sweetener, Granular
  • 1 sprig 1sprigfresh rosemary
  • 1/2 cup 1/2cupprune juice

Fresh Mozzarella Biscuits:

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 2 tbsp 2tbspSplenda® No Calorie Sweetener, Granular
  • 3/4 tsp 3/4tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspplus 1 tsp (5 mL) margarine
  • 5 oz 5ozfresh part-skim mozzarella cheese, chopped
  • 1/3 tsp 1/3tspdried oregano
  • 3/4 tbsp 3/4tbspfresh chivefresh chives, chopped
  • 3/4 tbsp 3/4tbspfresh basil, chopped
  • 1-1/2 cups 1-1/2cups1% milk

Lemon Vinaigrette:

  • 2 tbsp 2tbsplemon zest, (approx 2 lemons)
  • 3 3shallotshallots, minced
  • 2 2garlic clovegarlic cloves, minced
  • 1 tbsp 1tbspchampagne vinegar
  • 3/4 cup 3/4cupextra virgin olive oil
  • 3/4 cup 3/4cupvegetable oil
  • 6 tbsp 6tbspfresh lemon juice
  • 1 tbsp 1tbspchopped chives
  • 3 tbsp 3tbspSplenda® No Calorie Sweetener, Granular
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper

Salad Caprese:

  • 3 bunches 3bunchesarugula
  • 4 4vine ripened tomatovine ripened tomatoes, sliced thin
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
  • 1/4 cup 1/4cupfresh basil, cut in thin strips
  • 2 tbsp 2tbspextra virgin olive oil
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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.

Nutritional Information Per serving:

cal 390 pro 13g total fat 24g sat. fat 6g
fibre 2g carb 33g chol 15mg sodium 470mg
Sugars 6g
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