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Marinated Mozzarella Tossed Salad
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |