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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.
  • Total Time
    Prep: 20 min. + marinating
  • Makes
    6 servings

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.
Nutrition Facts
1 cup: 113 calories, 8g fat (3g saturated fat), 10mg cholesterol, 206mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat.

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Reviews

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  • pbozek
    Jul 6, 2010

    Is this the correct picture for this recipe? It looks good.