Tomato-Cucumber Mozzarella Salad - 6g Carbs, 1g Fiber
From: Taste of Home August/September 2008, p41
I used fresh mozzarella for the first time last year and loved it.
I wanted to incorporate it into as many dishes as possible and
came up with this salad. It has quickly become a mainstay at my
house. —Jennifer Klann, Corbett, Oregon
This recipe is:
Contest Winning
Quick
Prep: 20 min PLUS chilling
Servings: 8
3 medium tomatoes, chopped
1 English cucumber, quartered and cut into 1/4-inch slices
1 small green pepper, chopped
1/4 cup thinly sliced onions
12 pitted Greek olives, sliced
2 Tbsp minced fresh parsley
1 Tbsp minced fresh basil
1/3 cup olive oil
2 Tbsp red wine vinegar
2 Tbsp balsamic vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
4 oz fresh mozzarella cheese, cubed
In a large bowl, combine the tomatoes, cucumber, green pepper, onions,
olives, parsley and basil.
For dressing, in a small bowl, whisk the oil, vinegars, sugar, salt,
oregano and pepper. Pour over salad; toss to coat.
Cover and refrigerate for at least 15 minutes. Just before serving,
stir in cheese. Serve with a slotted spoon. Yield: 8 servings.
Servings: 8
Serving Size: 3/4 cup
Nutrition per Serving:
160 Calories, 14g Fat, 3g Saturated Fat, 11mg Cholesterol, 265mg Sodium,
6g Carbs, 1g Fiber, 4g Protein
Fresh Mozzarella Facts - - Compared to the more firm texture of
most commercially produced mozzarella, fresh mozzarella is soft
and moist. The flavor is mild, delicate and somewhat milky. Fresh
mozzarella is usually shaped into balls and stored in brine. After
buying fresh mozzarella, it should be refrigerated in the brine
and eaten within a few days.
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