Blood Orange Caprese Salad Recipe

Blood Orange Caprese Salad Recipe photo by Taste of Home

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A colorful twist on the classic Caprese Salad of mozzarella, basil and tomato, this one uses deep blood oranges in place of the tomato and is flavored with pomegranate instead of basil.—Taste of Home Test Kitchen

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Blood Orange Caprese Salad Recipe

Prep: 15 min. Cook: 20 min. + cooling

Yield: 6 Servings

15 20 35

Ingredients

1 cup pomegranate juice
2/3 cup sugar
1-1/2 teaspoons lemon juice
1 tablespoon brown sugar
6 lettuce leaves
4 medium blood oranges, peeled and cut into 1/4-inch slices
1 pound fresh mozzarella cheese, cut into 1/4-inch slices
6 teaspoons olive oil
1/4 cup pomegranate seeds
1/4 teaspoon salt

Directions

In a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in brown sugar. Cool to room temperature.
Line six salad plates with lettuce; top with orange and cheese slices. Drizzle with 1 teaspoon oil and 2 teaspoons pomegranate syrup (save remaining syrup for another use). Sprinkle with pomegranate seeds and salt. Yield: 6 servings (2/3 cup dressing).

Nutritional Facts 1 serving equals 367 calories, 21 g fat (11 g saturated fat), 59 mg cholesterol, 212 mg sodium, 29 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Blood Orange Caprese Salad in Taste of Home Christmas Annual Annual 2011, p56

Fresh Mozzarella Facts

Compared to the more firm texture of most commercially produced mozzarella, fresh mozzarella is soft and moist. The flavor is mild, delicate and somewhat milky. Fresh mozzarella is usually shaped into balls and stored in brine. After buying fresh mozzarella, it should be refrigerated in the brine and eaten within a few days.