CAPRESE SALAD WITH GREENS
Salad greens add color and crunch to an Italian side showcasing tomatoes and mozzarella.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- In large bowl, toss all ingredients except nuts.
- Divide salad among 4 salad plates. Sprinkle with nuts.
Nutrition Facts : Calories 150, Carbohydrate 6 g, Cholesterol 20 mg, Fiber 1 g, Protein 10 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 2 g, TransFat 0 g
SPINACH CAPRESE SALAD
A greener version of the classic Caprese, this salad is just as delicious with the added nutrients of spinach! The drizzle of olive oil and balsamic vinegar make a wonderful dressing for the spinach underneath.
Provided by mcbeal
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.
Nutrition Facts : Calories 415.2 calories, Carbohydrate 9 g, Cholesterol 89.2 mg, Fat 31.4 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 17.2 g, Sodium 182.5 mg, Sugar 7.2 g
FRIED GREEN TOMATO CAPRESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Add an inch of vegetable oil to a skillet and heat to 350 degrees F.
- Mix the flour and seasoning salt in a shallow dish. Add the eggs to a second shallow dish and beat together. Add the panko to a third shallow dish.
- Dredge a few slices of the tomatoes in the seasoned flour, then dip them in the egg and lastly cover them in the panko breadcrumbs. Set aside on a plate and repeat with the remaining tomato slices.
- Fry the tomatoes in batches until golden and crisp, about 2 minutes per batch. Drain on a paper towel-lined plate and sprinkle with flaky sea salt and pepper.
- When you are ready to assemble the salad, arrange the fried tomatoes and mozzarella on a platter, alternating between the two. Drizzle over the balsamic glaze in a thin stream, then sprinkle over the basil leaves and serve immediately.
GREEN GODDESS CAPRESE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the dressing: Combine the spinach, parsley, basil, tarragon, chives, capers, anchovies, garlic and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
- Make the salad: Spread 1/4 cup dressing on a large platter. Top with the tomatoes and mozzarella, alternating. Season with flaky salt and pepper. Drizzle with more dressing and top with the sliced basil. Serve with more dressing on the side.
OLIVE CAPRESE SALAD
When heirloom tomatoes arrive, feature them with red onions, green olives and a surprising twist-star anise. -Julie Merriman, Seattle, Washington
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine 1 cup vinegar, sugar and star anise. Bring to a boil, stirring to dissolve sugar. Remove from the heat. Cool slightly; stir in onion. Let stand for 30 minutes., In a large bowl, combine the tomatoes, olives, cheese, herbs and serrano pepper. Remove star anise from onion mixture; drain onion, reserving 2 tablespoons marinade. (Discard remaining marinade or save for other use.) Add onion to tomato mixture., In a small bowl, whisk the oil, lime juice and zest and remaining vinegar; pour over tomato mixture. Drizzle with reserved marinade; toss gently to coat. Season with salt if desired. Serve immediately.
Nutrition Facts :
CAPRESE SALAD
Flavorful and traditional Caprese salad made even more beautiful and healthy on a bed of fresh green beans. I love having this for dinner on a warm summer evening.
Provided by Livelygirl
Categories Cheese
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Parboil green beans in a pot of salted, boiling water for about 3 minutes, or until just slightly tender. Strain and place beans in bowl of cold water to keep beans from cooking further and to bring them to room temperature.
- On a large serving platter, cover bottom with a layer of green beans. Then place the tomato slices in a single layer on top. Cover each tomato with a thin slice of mozzarella. Sprinkle the minced garlic and chopped basil on top.
- In a small container, mix the olive oil, balsamic vinegar, and salt until combined. Drizzle over the salad and serve.
Nutrition Facts : Calories 273.6, Fat 14.2, SaturatedFat 5.4, Cholesterol 27.2, Sodium 577.1, Carbohydrate 25.1, Fiber 10, Sugar 8.5, Protein 16.2
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