Tomatoes and Mozzarella with Balsamic Vinegar
Portion Size: 1/2 cup
Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup balsamic vinegar | |
| 2 tablespoons honey | |
| 3 large tomatoes | Washed, trimmed and cut into 1/2-inch slices |
| 1 (16 oz.) package fresh low fat mozzarella cheese | Cut into 1/4-inch slices |
| 1/4 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| 1/2 cup fresh basil leaves | Washed, trimmed and chopped |
| 1/4 cup extra-virgin olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Stir balsamic vinegar and honey together in a small saucepan and place over high heat. | |
| 2 | Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. | |
| 3 | Set the balsamic reduction aside to cool. | |
| 4 | Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving plate. | |
| 5 | Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction. |
Posted in Vegetable Salad Recipes
