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Caprese Salad with Greens

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Caprese Salad with Greens
  • Prep 10 min
  • Total 10 min
  • Servings 4
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Salad greens add color and crunch to an Italian side showcasing tomatoes and mozzarella.
Updated Dec 18, 2009

Ingredients

  • 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*

Steps

  • 1
    In large bowl, toss all ingredients except nuts.
  • 2
    Divide salad among 4 salad plates. Sprinkle with nuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    If bocconcini is not available, substitute 3/4 cup cubed mozzarella cheese.
  • tip 2
    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

150 Calories, 9g Total Fat, 10g Protein, 6g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
90
Total Fat
9g
15%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
190mg
8%
Potassium
270mg
8%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
6%
Sugars
2g
Protein
10g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
30%
30%
Iron
4%
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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