This is a variation of a classic Italian salad made from vine ripe tomatoes and fresh mozzarella. Be sure to make when tomatoes are their best quality. A Chef Kevin Dunn Recipe.

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Recipe Summary test

prep:
45 mins
cook:
15 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Reduced Balsamic
BENECOL(R) Fresh Mozzarella Biscuits
Lemon Vinaigrette
Salad Caprese

Directions

Instructions Checklist
  • Reduced Balsamic: combine vinegar, SPLENDA® Granulated Sweetener, rosemary and prune juice in a non-aluminum pan; bring mixture to a boil over medium-high heat. Cook until mixture is reduced to 1/4 cup. Remove and discard rosemary sprig. Cover and chill.

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  • BENECOL® Fresh Mozzarella Biscuits: preheat oven to 400 degrees F. Lightly spray a baking pan with vegetable cooking spray.

  • Combine the flour, SPLENDA® Granulated Sweetener, baking powder and salt in a large bowl. Cut BENECOL® into flour mixture with a pastry blender until crumbly. Add chopped mozzarella and herbs; toss gently. Add milk, stirring until dry ingredients are moistened. Using a large ice cream scoop, drop batter onto prepared pan.

  • Bake 15 to 20 minutes or until golden.

  • Vinaigrette Directions: pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.

  • Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and 2 tablespoons SPLENDA® Granulated Sweetener. Salt and pepper to taste.

  • Salad: toss arugula with 3 ounces lemon vinaigrette; arrange on a large platter around the outside.

  • Layer the slices of tomatoes and slices of warm Fresh Mozzarella Biscuits in the center of the platter.

  • Sprinkle with basil, olive oil and 2 teaspoons Reduced Balsamic. Season with Salt and pepper to taste.

Note

Serving Size: 1 cup arugula, 1 tablespoon lemon vinaigrette, 1 biscuit, 4 slices tomato, 2 teaspoons fresh basil strips, 2 teaspoons olive oil, 1/3 teaspoon reduced balsamic

Exchanges per Serving: 2 Starches, 1 Medium Fat Meat, 3 Fats

Nutrition Facts

886 calories; protein 16.2g; carbohydrates 55g; fat 68.7g; cholesterol 18.2mg; sodium 528.6mg. Full Nutrition
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Reviews (1)

Rating: 1 stars
02/26/2007
biscut recipe did not work, very runny and not good. there must be a mistake in the dry/wet ratio of this recipe. Read More