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Slice the tomatoes and mozzarella into thick slices.
In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
When you're ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves 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, making designs if you want.
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|Serving Size: 1 (311g)|
|Recipe Makes: 4|
|Calories from Fat: 182 (45%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 54.4mg||17 %|
|Sodium 560.4mg||19 %|
|Potassium 432.6mg||11 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 26.5g|
|Protein 22.1g||32 %|
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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: 402
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