South-of-the-Border Caprese Salad Recipe
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
Quick
Contest Winning
Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings
Ingredients
CILANTRO VINAIGRETTE:
1/3 cup white wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons sugar
1 jalapeno pepper, seeded and chopped
1 garlic clove, peeled and quartered
3/4 teaspoon salt
2/3 cup olive oil
SALAD:
4 cups torn mixed salad greens
3 large heirloom or other tomatoes, sliced
1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons fresh cilantro leaves
Directions
In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.
Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing. Yield: 6 servings (1 cup dressing).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts
1 serving equals 168 calories, 14 g fat (3 g saturated fat), 7 mg cholesterol, 286 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as South-of-the-Border Caprese Salad in Taste of Home June/July 2009, p41
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
Quick
Contest Winning
Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings
Ingredients
CILANTRO VINAIGRETTE:
1/3 cup white wine vinegar
1/2 cup fresh cilantro leaves
3 tablespoons sugar
1 jalapeno pepper, seeded and chopped
1 garlic clove, peeled and quartered
3/4 teaspoon salt
2/3 cup olive oil
SALAD:
4 cups torn mixed salad greens
3 large heirloom or other tomatoes, sliced
1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 teaspoons fresh cilantro leaves
Directions
In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.
Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing. Yield: 6 servings (1 cup dressing).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts
1 serving equals 168 calories, 14 g fat (3 g saturated fat), 7 mg cholesterol, 286 mg sodium, 8 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as South-of-the-Border Caprese Salad in Taste of Home June/July 2009, p41
Beth Layman :)
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Posted by: Beth Layman <blayman38@gmail.com>
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