South-of-the-Border Caprese Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (1 cup dressing).
Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! —Kathleen Merkley, Layton, Utah
Ingredients
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CILANTRO VINAIGRETTE:
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1/3 cup white wine vinegar
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1/2 cup fresh cilantro leaves
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3 tablespoons sugar
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1 jalapeno pepper, seeded and chopped
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1 garlic clove, peeled and quartered
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3/4 teaspoon salt
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2/3 cup olive oil
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SALAD:
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4 cups torn mixed salad greens
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3 large heirloom or other tomatoes, sliced
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1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1-1/2 teaspoons fresh cilantro leaves
Directions
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1.
In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.
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2.
Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
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3.
Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing.
Nutrition Facts
1 serving: 168 calories, 14g fat (3g saturated fat), 7mg cholesterol, 286mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 4g protein.
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