Salad Caprese with Mozzarella Biscuits

By SPLENDA®

10 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving:	-
cal	390390 cal
pro	13 g13g pro
total fat	24 g24g total fat
sat. fat	6 g6g sat. fat
fibre	2 g2g fibre
carb	33 g33g carb
chol	15 mg15mg chol
sodium	470 mg470mg sodium
Sugars	6 g6g Sugars

Preparation time: 45 minutes
Cook time : 15 to 20 minutes
Total time : PT45M

Ingredients

Reduced Balsamic:
1-1/2 cups balsamic vinegar 1-1/2 1-1/2cups cupsbalsamic vinegar
1/2 1/2cup cupSplenda® No calorie Sweetener, Granular
1 sprig fresh rosemary 1 1sprig sprigfresh rosemary
1/2 cup prune juice 1/2 1/2cup cupprune juice
Fresh Mozzarella Biscuits:
1-1/2 cups all-purpose flour 1-1/2 1-1/2cups cupsall-purpose flour
2 2tbsp tbspSplenda® No calorie Sweetener, Granular
3/4 tsp baking powder 3/4 3/4tsp tspbaking powder
1/2 tsp salt 1/2 1/2tsp tspsalt
2 tbsp plus 1 tsp (5 mL) margarine 2 2tbsp tbspplus 1 tsp (5 mL) margarine
5 5oz ozfresh part-skim mozzarella cheese, chopped
1/3 tsp dried oregano 1/3 1/3tsp tspdried oregano
3/4 tbsp fresh chives , chopped3/4 3/4tbsp tbspfresh chivefresh chives, chopped
3/4 tbsp fresh basil , chopped3/4 3/4tbsp tbspfresh basil, chopped
1-1/2 cups 1% milk 1-1/2 1-1/2cups cups1% milk
Lemon Vinaigrette:
2 tbsp lemon zest , (approx 2 lemons)2 2tbsp tbsplemon zest, (approx 2 lemons)
3 shallots , minced3 3shallotshallots, minced
2 garlic cloves , minced2 2garlic clovegarlic cloves, minced
1 tbsp champagne vinegar 1 1tbsp tbspchampagne vinegar
3/4 cup extra virgin olive oil 3/4 3/4cup cupextra virgin olive oil
3/4 cup vegetable oil 3/4 3/4cup cupvegetable oil
6 tbsp fresh lemon juice 6 6tbsp tbspfresh lemon juice
1 tbsp chopped chives 1 1tbsp tbspchopped chives
3 3tbsp tbspSplenda® No calorie Sweetener, Granular
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
Salad Caprese:
3 bunches arugula 3 3bunches bunchesarugula
4 vine ripened tomatoes , sliced thin4 4vine ripened tomatovine ripened tomatoes, sliced thin
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper
1/4 1/4cup cupfresh basil, cut in thin strips
2 tbsp extra virgin olive oil 2 2tbsp tbspextra 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.