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Marinated Mozzarella Tossed Salad

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

In a small bowl, whisk the vinegar, apricot nectar, garlic, salt,
basil, oregano, thyme and pepper. Slowly whisk in the oil. Add cheese

Printed from tasteofhome.com Nov 19, 2008

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Marinated Mozzarella Tossed Salad cont.

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.