Red, White and Blue Summer Salad

Name: Red, White and Blue Summer Salad
Prep time: 25 min
Total time: 25 min
Yield: 12 servings.
Ingredients: 2/3 cup extra virgin olive oil; 1/2 cup julienned fresh basil; 1/3 cup white balsamic vinegar; 1/4 cup julienned fresh mint leaves; 2 garlic cloves, minced; 2 teaspoons Dijon mustard; 1 teaspoon sea salt; 1 teaspoon sugar; 1 teaspoon pepper; 2 cups cherry tomatoes; 8 cups fresh arugula; 1 carton (8 ounces) fresh mozzarella cheese pearls, drained; 2 medium peaches, sliced; 2 cups fresh blueberries; 6 ounces thinly sliced prosciutto, julienned; Additional mint leaves

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 12 servings.

In this dish, I combine traditional Caprese salad flavors with summer peaches and blueberries. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California

Ingredients

2/3 cup extra virgin olive oil
1/2 cup julienned fresh basil
1/3 cup white balsamic vinegar
1/4 cup julienned fresh mint leaves
2 garlic cloves, minced
2 teaspoons Dijon mustard
1 teaspoon sea salt
1 teaspoon sugar
1 teaspoon pepper
2 cups cherry tomatoes
8 cups fresh arugula
1 carton (8 ounces) fresh mozzarella cheese pearls, drained
2 medium peaches, sliced
2 cups fresh blueberries
6 ounces thinly sliced prosciutto, julienned
Additional mint leaves

Directions

1. In a small bowl, whisk the first 9 ingredients. Add tomatoes; let stand while preparing salad.
2. In a large bowl, combine arugula, mozzarella, peaches, blueberries and prosciutto. Pour tomato mixture over top; toss to coat. Garnish with additional mint leaves. Serve immediately.

Nutrition Facts

1 cup: 233 calories, 18g fat (5g saturated fat), 27mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 8g protein.

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