Caprese Salad

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Makes 8 servings

 

8 large tomatoes

1 cup fresh whole basil leaves

2 tablespoons pecan oil

2 dashes table salt

1 dash black pepper

2 ounces local soft white cheese

 

Arrange 3 slices of tomato on the base of each salad plate. (Do not chill plates). Toss basil leaves with pecan oil; season with salt and pepper.

Place vinaigrette-dressed greens on top of tomato slices. Shave cheese over the top. Serve immediately.

Per serving: 63 calories, 5 grams fat, 1 gram saturated fat, 43 mg sodium, 2 grams carbohydrate, 1 gram fiber, 2 grams sugar, 3 grams protein.

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