Try this Salad - Caprese Salad recipe, or contribute your own.
Suggest a better descriptionSlice 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 | ||
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Calories: 402 | ||
Calories from Fat: 182 (45%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 402
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