Strawberry Caprese Salad

Serves 4.

Note: This is so quick to make that you can throw it together moments before your guests arrive. It is good for about a day, because the strawberries will soften as they sit in the dressing. At that point, you can spoon it over warm toast and have it for a snack. The mozzarella balls — if “ciliegine” or “cherry” size — should be halved, but if you buy the tiny pearl-sized balls, you can skip cutting them at all. From Robin Asbell.

• 1 lb. strawberries, washed and patted dry

• 8 oz. fresh mozzarella balls, cherry-sized

• 1/2 c. fresh basil, slivered

• 2 tbsp. fresh lemon juice

• 3 tbsp. extra-virgin olive oil

• 1 tsp. sugar

• 1/2 tsp. freshly cracked black pepper

• 1/2 tsp. salt

Directions

Core and halve the strawberries and place in a large bowl. Halve the mozzarella balls and add to the bowl. Add the basil.

In a cup, whisk the lemon juice, olive oil, sugar, pepper and salt. Pour over the strawberry mixture and toss gently to coat.

Nutrition information per serving:

Calories 250

Fat 20 g

Sodium 485 mg

Carbohydrates 12 g

Saturated fat 7 g

Total sugars 7 g

Protein 11 g

Cholesterol 30 mg

Dietary fiber 2 g

Exchanges per serving: ½ fruit, ½ carb, 1 ½ high-fat protein, 1 ½ fat.