Friday, July 31, 2015

{soups-salads-and-salad-dressings} Tomato Mozzarella Salad Recipe


Tomato Mozzarella Salad Recipe

"As soon as our cherry tomatoes start ripening, I pull out this recipe in order to make the most of our crop," details Lynn Merendino of Marysville, Pennsylvania. "This is so easy to fix that I prepare it for all our family get-togethers."


TOTAL TIME: Prep: 15 min. + chilling 
MAKES: 6 servings


1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon salt
Pepper to taste
2/3 cup olive oil
1 pint cherry tomatoes, halved
1-1/2 cups cubed part-skim mozzarella cheese
1/4 cup chopped onion
3 tablespoons minced fresh basil


In a small bowl, combine the vinegar, garlic, salt and pepper. Whisk in oil until well blended. Add remaining ingredients; toss to coat. Cover and refrigerate at least 1 hour, stirring occasionally. Remove with a slotted spoon to a serving dish. Yield: 6 servings.

Nutritional Facts

1 cup equals 308 calories, 30 g fat (7 g saturated fat), 22 mg cholesterol, 306 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Tomato Mozzarella Salad in Country Woman July/August 1995, p26

             Beth Layman  :)

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