Try this Caprese Salad recipe, or contribute your own.
Suggest a better descriptionIn a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10-20 minutes or until balsamic has reduced to a thicker glaze. remove from heat and transfer to a bowl to cool.
When you're ready to serve, arrange tomatoes and mozzarella slices on a platter. Arrange basil leaves in between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction. Store extra balsamic reduction in fridge for later use.
End with a sprinkling with kosher salt and pepper.
Serve as a lunch or with a crusty bread, or alongside a beef dinner.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1226g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1383 | ||
Calories from Fat: 497 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.2g | 74 % | |
Saturated Fat 34.6g | 173 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 217.7mg | 67 % | |
Sodium 2241.6mg | 77 % | |
Potassium 1753.6mg | 46 % | |
Total Carbohydrate 110.7g | 33 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 106.2g | ||
Protein 88.5g | 126 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1383
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