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Kevin Dunn's Salad Caprese with Mozzarella Biscuits

  • 6servings
  • 890calories

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsNatrium, Manganese, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Reduced Balsamic:

  2. 1 1/2 cups balsamic vinegar

  3. 1/2 cup SPLENDA No Calorie Sweetener, Granulated

  4. 1 sprig fresh rosemary

  5. 1/2 cup prune juice BENECOL Fresh Mozzarella Biscuits:

  6. 1 1/2 cups all-purpose flour

  7. 3/4 teaspoon baking powder

  8. 1/2 teaspoon salt

  9. 7 teaspoons BENECOL Regular Spread, chilled in freezer and chopped

  10. 5 ounces fresh part-skim mozzarella, chopped

  11. 1/3 teaspoon dried oregano

  12. 3/4 tablespoon fresh chives, chopped

  13. 3/4 tablespoon fresh basil, chopped

  14. 1 1/2 cups 1% low-fat milk Lemon Vinaigrette:

  15. 2 lemons, zested

  16. 3 shallots, minced

  17. 2 garlic cloves, minced

  18. 1 tablespoon champagne vinegar

  19. 3/4 cup extra virgin olive oil

  20. 3/4 cup vegetable oil

  21. 6 tablespoons fresh lemon juice

  22. 1 tablespoon chopped chives

  23. 2 tablespoons SPLENDA No Calorie Sweetener, Granulated

  24. Salt and pepper Salad Caprese:

  25. 3 bunches arugula

  26. 4 vine ripe tomatoes, sliced thin

  27. 1/4 cup fresh basil, cut into thin strips

  28. 2 tablespoons extra virgin olive oil

  29. Salt and pepper

Instructions Jump to Ingredients ↑

  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°F (205°C). 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.

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