South-of-the-Border Caprese Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Plump heirloom tomatoes highlight this garden-fresh showpiece, drizzled with a sweet-tart dressing and sprinkled with cheese. It's perfect for an outdoor party and so easy to make! âKathleen Merkley, Layton, Utah Ingredients:
cilantro vinaigrette: |
1/3 cup white wine vinegar |
1/2 cup fresh cilantro leaves |
3 tablespoons sugar |
1 jalapeno pepper, seeded and chopped |
1 garlic clove, peeled and quartered |
3/4 teaspoon salt |
2/3 cup olive oil |
salad: |
4 cups torn mixed salad greens |
3 large heirloom or other tomatoes, sliced |
1/2 cup crumbled queso fresco or diced part-skim mozzarella cheese |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1-1/2 teaspoons fresh cilantro leaves |
Directions:
1. In a blender, combine the first six ingredients. While processing, gradually add oil in a steady stream.
2. Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.
3. Just before serving, drizzle salad with 1/2 cup dressing; garnish with cilantro leaves. Refrigerate leftover dressing. Yield: 6 servings (1 cup dressing).
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