Chopped Caprese Salad with Creamy Lemon Pesto Dressing

A trio of tomatoes, bell peppers and bite-size fresh mozzarella balls mingle with a lemon-tinged pesto to provide mouthwatering summertime flavor in each forkful. Serve the salad with a warm loaf of bread and a refreshing summer white wine.

cup purchased refrigerated pesto 3 tablespoons olive oil 1 1/2 tablespoons lemon juice 1 tablespoon grated lemon peel 1/2 teaspoon pepper 1/4 teaspoon coarse salt 3 1/2 cups thinly sliced romaine lettuce (1 small head)

1 1/3 cups fresh perlini (1/2-inch) mozzarella balls 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped yellow bell pepper 1/2 cup finely chopped orange bell pepper 1/2 cup halved red and/or yellow cherry tomatoes 1/2 cup shaved Parmesan cheese*

tablespoons minced fresh chives 1. Whisk pesto, oil, lemon juice, lemon peel, pepper and salt in small bowl.

Gently toss all remaining ingredients in large bowl. Add dressing; toss. Serve immediately.

TIP *Shave cheese with vegetable peeler.

(1 1/2-cup) servings PER SERVING: 385 calories, 33 g total fat (11.5 g saturated fat), 17.5 g protein, 9.5 g carbohydrate, 45 mg cholesterol, 725 mg sodium, 3 g fiber