Mini Caprese Salad
Shared by @sugarfreevanilla · Makes 5 servings · Salads
Ingredients
- 8 11 pearls Fresh Mozzarella Cheese Pearls
- 1 servings Sprinkles
- 1 1 serving Salt
- 1 tsp, ground Spices, pepper, black
- 2 1/3 spray Olive oil spray
- 2 2 tbsp Basil
- 3 servings Glaze with Aceto Balsamico di Modena IGP
Instructions
- > add entire package of mozzarella pearls to a bowl
- > rinse tomatoes to make sure they’re clean and add to the bowl
- > do two quick sprays of olive oil spray on top of the mozzy and tomatoes and gently toss so they’re covered with oil
- — i used a good quality olive oil spray because that’s what i had and it’s a good way to really watch added calories if you care that much. Otherwise, a drizzle of high quality olive oil will do. Please use a good quality oil so it tastes good !!! If you don’t have quality olive oil, skip the oil all together. I mainly use the oil to help the salt and pepper stick. No sense adding calories and reducing the quality of the overall flavor of the dish. —
- > add salt and pepper to taste and toss gently to get everything seasoned
- > chiffonade* the basil, add to the bowl, gently toss again to incorporate the basil
- > drizzle balsamic glaze on top and serve !!!
- — entire recipe makes about 5 appetizer sized servings —
- *chiffonade is a knife technique meaning to THINLY slice. So the basil should be super thin ribbons. You can also just to a rough chop to your preference. I chiffonaded for presentation.
- ** this recipe is also meal-prep friendly. Make everything according to instructions but just save the balsamic glaze until you’re ready to serve it. Good in the fridge for 5-7 days without glaze. **
Nutrition per serving
- Calories: 144
- Protein: 8.3g
- Carbs: 7.7g
- Fat: 8g
- Fiber: 0.1g
- Sugars: 4.5g
- Sodium: 154mg
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