Mozzarella Salad with Sun-Dried Tomatoes
Yield
4 servingsPrep
10 minCook
?Ready
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | head |
romaine lettuce
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 1 | tablespoon |
red wine vinegar
|
|
| 12 | ounces |
mozzarella cheese
cut into 8 slices |
|
| 2 | each |
sundried tomatoes
halves |
*
|
| 1 | teaspoon |
capers
rinsed |
*
|
| 1 | x |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | head |
romaine lettuce
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
red wine vinegar
|
|
| 346.8 | ml/g |
mozzarella cheese
cut into 8 slices |
|
| 2 | each |
sundried tomatoes
halves |
*
|
| 5 | ml |
capers
rinsed |
*
|
| 1 | x |
black pepper
ground |
*
|
Directions
Cut lettuce into thin crosswise ribbons.
Sprinkle with olive oil and vinegar and toss to coat.
Spread lettuce in even layer.
Arrange mozzarella slices, slightly overlapping, on top of lettuce.
Cut sun-dried tomatoes into thin slivers and sprinkle on top.
Top with capers.
Add light dusting of freshly ground pepper.
