Caprese Salad with Greens

Caprese Salad with Greens

Salad greens add color and crunch to an Italian side showcasing tomatoes and mozzarella.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

servings

4
cups torn mixed salad greens or arugula
1
cup halved grape tomatoes
1
cup bocconcini (small fresh mozzarella cheese balls), cut in half
1/4
cup julienne-cut fresh basil leaves
1/4
cup finely chopped red onion
1/4
cup red wine vinaigrette
2
tablespoons pine nuts, toasted, if desired*
  1. In large bowl, toss all ingredients except nuts.
  2. Divide salad among 4 salad plates. Sprinkle with nuts.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*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.
Kitchen Tips
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:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 90),
  • Total Fat 9g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 190mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 10g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.
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