Sunday, March 5

New Recipe: Insalata Caprese

The kiddo is asleep and I'm up burning the midnight oil tonight. I WILL finish the vegetable chapter tonight. Anyhoo, here's a recipe that I just finished typing in, I thought you'd like a flavor of what's coming soon.

Insalata Caprese
2 Servings

This salad will remind you of a similar Italian antipasti dish but you'll get to eat more of it because this version is much lower in calories.


4 oz mozzarella cheese (made from skim), cut into small chunks
4 roma tomatoes, sliced (or 1 medium tomato, diced)
1 large head romaine lettuce, washed & torn
1/2 tablespoon olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh basil, chopped
Fresh ground pepper, to taste

Modifications: If you want to make this into a full meal, add a serving of sliced grilled chicken to the top of each salad.

Directions: Mix olive oil and balsamic vinegar together in small bowl and set aside. Arrange tomato slices across a bed of lettuce. Sprinkle basil and mozzarella over the top of the tomatoes. Drizzle with dressing and serve.

In Stella's Kitchen
Cooking with Fresh Herbs: Did you know fresh herbs release their flavors when they are cut? When using fresh herbs in a recipe, always cut them last and as close to serving time as possible.