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Marinated Mozzarella Tossed Salad

 Marinated Mozzarella Tossed Salad
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.
6 ServingsPrep: 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 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.
Nutritional 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,

2 of 2

Marinated Mozzarella Tossed Salad (continued)

Nutritional Facts: 1 fat.