Strawberry Caprese Salad
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
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:
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.