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Marinated Mozzarella Tossed Salad Recipe

Photo by: Taste of Home

Pam Bremson of Kansas City, Missouri shares her extra special salad made with mozzarella cheese, grape tomatoes and a flavorful homemade dressing from olive oil, balsamic vinegar and apricot nectar.

This recipe is:

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6 Servings
Prep: 20 min. + marinating

Ingredients

2 tablespoons balsamic vinegar
2 tablespoons apricot nectar
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon each dried basil, oregano and thyme
1/8 teaspoon pepper
2 tablespoons Crisco® Extra Virgin Olive Oil
4 ounces part-skim mozzarella cheese, cut into 1/2-inch cubes
6 cups torn romaine
1 cup grape tomatoes, halved

Directions

In a small bowl, whisk the vinegar, apricot nectar, garlic, salt, basil, oregano, thyme and pepper. Slowly whisk in the oil. Add cheese cubes and toss to coat. Cover and refrigerate for 1 hour.
Just before serving, toss the romaine, tomatoes and cheese mixture in a large salad bowl. Yield: 6 servings.

Nutrition Facts: 1 cup equals 113 calories, 8 g fat (3 g saturated fat), 10 mg cholesterol, 206 mg sodium, 5 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.

Marinated Mozzarella Tossed Salad published in Country Woman May/June 2006, p46

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