Salad greens add color and crunch to an Italian side showcasing tomatoes and mozzarella.
cups torn mixed salad greens or arugula
cup halved grape tomatoes
cup bocconcini (small fresh mozzarella cheese balls), cut in half
cup julienne-cut fresh basil leaves
cup finely chopped red onion
cup red wine vinaigrette
tablespoons pine nuts, toasted, if desired*
In large bowl, toss all ingredients except nuts.
Divide salad among 4 salad plates. Sprinkle with nuts.
*To toast nuts, cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
If bocconcini is not available, substitute 3/4 cup cubed mozzarella cheese.
To re-create the special touch of a fine-dining restaurant, top each salad with freshly ground black pepper and a pinch of sea salt.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.