Kevin Dunn's Salad Caprese with Mozzarella Biscuits

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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.

Prep Time:
45 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
1 hrs 15 mins
Servings:
6
Yield:
6 servings

Ingredients

Reduced Balsamic

  • 1 ½ cups balsamic vinegar

  • ½ cup SPLENDA® No Calorie Sweetener, Granulated

  • 1 sprig fresh rosemary

  • ½ cup prune juice

BENECOL(R) Fresh Mozzarella Biscuits

  • 1 ½ cups all-purpose flour

  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated

  • ¾ teaspoon baking powder

  • ½ teaspoon salt

  • 7 teaspoons BENECOL® Regular Spread, chilled in freezer and chopped

  • 5 ounces fresh part-skim mozzarella, chopped

  • teaspoon dried oregano

  • ¾ tablespoon fresh chives, chopped

  • ¾ tablespoon fresh basil, chopped

  • 1 ½ cups 1% low-fat milk

Lemon Vinaigrette

  • 2 lemons, zested

  • 3 shallots, minced

  • 2 garlic cloves, minced

  • 1 tablespoon champagne vinegar

  • ¾ cup extra virgin olive oil

  • ¾ cup vegetable oil

  • 6 tablespoons fresh lemon juice

  • 1 tablespoon chopped chives

  • 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated

  • 1 pinch Salt and pepper

Salad Caprese

  • 3 bunches arugula

  • 4 vine ripe tomatoes, sliced thin

  • 1 pinch Salt and pepper

  • ¼ cup fresh basil, cut into thin strips

  • 2 tablespoons extra virgin olive oil

  • 1 pinch Salt and pepper

Directions

  1. 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.

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

  3. 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.

  4. Bake 15 to 20 minutes or until golden.

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

  6. 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.

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

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

  9. 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 (per serving)

886 Calories
69g Fat
55g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 886
% Daily Value *
Total Fat 69g 88%
Saturated Fat 12g 61%
Cholesterol 18mg 6%
Sodium 529mg 23%
Total Carbohydrate 55g 20%
Dietary Fiber 5g 16%
Total Sugars 22g
Protein 16g
Vitamin C 43mg 216%
Calcium 546mg 42%
Iron 5mg 27%
Potassium 1030mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.