Caprese Salad

From EatingWell: July/August 2008

Summer-ripe tomatoes and fresh mozzarella need only a sprinkling of fresh herbs, salt and pepper to shine in this simple summer salad.

Caprese Salad Recipe

Makes: 4 servings, about 1 1/4 cups each

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low sodium | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

2 medium red tomatoes, cut into wedges
2 medium yellow tomatoes, cut into wedges
3/4 cup diced fresh mozzarella cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1/4 teaspoon salt
Freshly ground pepper, to taste

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Preparation

Gently toss tomatoes, mozzarella, parsley, basil and salt together in a large bowl. Season with pepper.

Nutrition

Per serving: 88 calories; 5 g fat ( 3 g sat , 0 g mono ); 17 mg cholesterol; 6 g carbohydrates; 5 g protein; 2 g fiber; 187 mg sodium; 444 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Calcium & Vitamin A (20% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 high-fat meat

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Recipe Categories

Style/Theme: Kid-friendly; Picnic; Potluck; Quick (total 30 min. or less); Vegetarian; Entertaining, casual; Everyday favorites

Ease of Preparation: Easy

Total Time: 15 minutes or less

Servings: 4

Type of Dish: Salad, side/appetizer

Preparation/ Technique: No-cook

Ethnic/Regional: Italian

Meal/Course: Lunch; Dinner

Health & Diet Considerations: Diabetes appropriate; Low calorie; Low carbohydrate; Low cholesterol; Low sodium; Healthy weight; Gluten free

Season: Summer; Fall

Holiday: Father's Day; July 4th; Labor Day

Publication: July/August 2008

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