Kevin Dunn's Salad Caprese with Mozzarella Biscuits
This is a variation of a classic Italian salad made from vine ripe tomatoes and fresh mozzarella. Be sure to make when tomatoes are their best quality.
Recipe Ingredients:
Reduced Balsamic:
1 1/2 cups balsamic vinegar
1/2 cup Splenda® Granulated No Calorie Sweetener
1 sprig fresh rosemary
1/2 cup prune juice
Benecol® Fresh Mozzarella Biscuits:
1 1/2 cups all-purpose flour
2 tablespoons Splenda® Granulated No Calorie Sweetener
3/4 teaspoon baking powder
1/2 teaspoon salt
7 teaspoons Benecol® Regular Spread, chilled in freezer and chopped
5 ounces fresh part-skim mozzarella, chopped
1/3 teaspoon dried oregano
3/4 tablespoon fresh chives, chopped
3/4 tablespoon fresh basil, chopped
1 1/2 cups 1% milk
Lemon Vinaigrette:
2 lemons, zested
3 shallots, minced
2 garlic cloves, minced
1 tablespoon champagne vinegar
3/4 cup extra virgin olive oil
3/4 cup vegetable oil
6 tablespoons fresh lemon juice
1 tablespoon chopped chives
2 tablespoons Splenda® Granulated No Calorie Sweetener
Salt and ground black pepper
Salad Caprese:
3 bunches arugula
4 vine ripe tomatoes, sliced thin
1/4 cup fresh basil, cut into thin strips
2 tablespoons extra virgin olive oil
Salt and ground black pepper
Cooking Directions:
- For 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.
- For Benecol® Fresh Mozzarella Biscuits: Preheat oven to 400°F (205°C). Lightly spray a baking pan with vegetable cooking spray.
- 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.
- Bake 15 to 20 minutes or until golden.
- For Vinaigrette: pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.
- 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 ground black pepper to taste.
- For Salad: toss arugula with 3 ounces lemon vinaigrette; arrange on a large platter around the outside.
- Layer the slices of tomatoes and slices of warm Fresh Mozzarella Biscuits in the center of the platter.
- Sprinkle with basil, olive oil and 2 teaspoons Reduced Balsamic. Season with salt and ground black pepper to taste.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 890; Calories from Fat: 620; Total Fat: 69g; Saturated Fat: 12g; Cholesterol: 15mg; Sodium: 700mg; Total Carbs: 56g; Dietary Fiber: 5g; Sugars: 19g; Protein: 16g.
Exchanges per Serving: 2 Starches, 1 Medium Fat Meat, 3 Fats.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.