MiladyB

I made this salad a lot last summer and it was always a huge hit. I love it and could eat it almost every day!

CAPRESE-INSPIRED CHOPPED SALAD

This salad would be great to spoon on top of chicken breasts, baked fish fillets, or on top of burgers. It’s easy to put together and the addition of the white balsamic vinegar keeps it pretty! Add some marinated artichoke hearts and brined olives for a different taste.

2 large tomatoes, seeded and diced
1 cucumber, diced
1 red onion, diced
1/4 cup chopped fresh basil
1/2 cup fresh Perlini mozzarella balls (the tiny ones!) or diced fresh mozzarella
2 tablespoon olive oil
2 tablespoons balsamic vinegar (I like the white in this so it doesn’t discolor)
Kosher salt and black pepper

Combine tomatoes, cucumber, onion, basil and cheese. Whisk together the olive oil, vinegar, salt and pepper. Drizzle over salad and serve. Makes six servings.

Per Serving: 98 Cal; 5 g Protein; 7 g Tot Fat; 5 g Carb; 1 g Fiber; 1 g Sugar; 88 mg Sodium

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__________________
~Beth~

Little Victories; Grand Rapids, MI
Bariatric Support Group

Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 210 lbs GONE!!


Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008

Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbladder: 05/14/08-Dr Randal Baker
Emergency surgery (Intussusception): 02/29/09-Dr James Foote