This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"We may find in the long run that tinned food is a deadlier weapon than the machine-gun."
-George Orwell, Author
This is a light and delicious salad that is perfect to go with a bowl of soup on a chilly day.
This is one of the cheeses the Italians call pasta filata – cheeses that have been scalded and kneaded prior to ageing. Ricotta and provolone are also pasta filata cheeses. Originally made in Naples from the rich milk of water buffalos, the cheese available outside of Italy that is labeled mozzarella can be made from any type of milk.
The most familiar mozzarella to Americans is the low-moisture version. This was created to cater not just the American palate, but also to satisfy the transportation and storage issues of manufacturers. It is a moist cheese when compared to others traditionally eaten in the U.S. but has a rubbery quality. It does, however, melt exceptionally well, making it ideally suited for pizza.
With Americans now using the best quality ingredients, a wide variety of high-moisture mozzarellas are available. Much is imported, but many artisan cheese makers are producing amazing products. Much of what is produced, both inside and outside of Italy, is made with cow's milk and is usually made with skim or low-fat milk.
High moisture mozzarella is often called “fresh” mozzarella. It is soft, with a sublime taste. Look for a cheese that has a soft creamy texture, while at the same time a taste that evokes fresh milk.
1 ounce mozzarella = 72 calories, 4.5g fat, 3g sat fat, 1g mono fat, 7g protein, 0g carbohydrates, 132mg sodium, 16mg cholesterol
Servings = 2 | Serving size =about 2 cups
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe keeps well for about 24 hours in the refrigerator.
|1 Tbsp||extra virgin olive oil|
|1 tsp||balsamic vinegar|
|1 tsp||coarse ground mustard|
|1 tsp||maple syrup|
|fresh ground black pepper (to taste)|
|2 ounces||Belgian endive (thinly sliced crosswise)|
|8 ounces||grape tomatoes (halved)|
|2 ounces||fresh mozzarella (cut into fine dice)|
|6 large||leaves fresh basil (chiffonade)|
Place the olive oil, balsamic vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk together.
Add the endive, tomatoes, mozzarella and basil and toss together. Serve.
Serving size = about 2 cups
Servings = 2
Amount Per Serving
|Calories 168||Calories from Fat 107|
|% Daily Value|
|Total Fat 12g||18%|
|Saturated Fat 4g||14%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 7g||2%|
|Dietary Fiber 2g||8%|
|Vitamin A 44%||Vitamin C 30%|
|Calcium 23%||Iron 1%|
|Vitamin K 109 mcg||Potassium 414 mg|
|Magnesium 29 mg|