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Caprese Salad with Greens

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Caprese Salad with Greens
  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4
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Salad greens add color and crunch to an Italian side showcasing tomatoes and mozzarella.

Ingredients

4
cups torn mixed salad greens or arugula
1
cup halved grape tomatoes
1
cup bocconcini (small fresh mozzarella cheese balls), cut in half
1/4
cup julienne-cut fresh basil leaves
1/4
cup finely chopped red onion
1/4
cup red wine vinaigrette
2
tablespoons pine nuts, toasted, if desired*

Directions

  • 1 In large bowl, toss all ingredients except nuts.
  • 2 Divide salad among 4 salad plates. Sprinkle with nuts.
Tips  

*To toast nuts, cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

If bocconcini is not available, substitute 3/4 cup cubed mozzarella cheese.

To re-create the special touch of a fine-dining restaurant, top each salad with freshly ground black pepper and a pinch of sea salt.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
90
)
Daily Value
Total Fat
9g
15%
(
Saturated Fat
4 1/2g
23%
,
Trans Fat
0g
)
Cholesterol
20mg
6%
Sodium
190mg
8%
Potassium
270mg
8%
Total Carbohydrate
6g
2%
(
Dietary Fiber
1g
6%
,
Sugars
2g
)
Protein
10g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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