Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: No Cooking Required
Number of Servings: 4
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Meal Type: Appetizers
Salads & Dressings
Ingredients
1 pound Bocconcini (bite-size mozzarella balls)
8 Cherry tomatoes, halved
1/2 cup Chopped green bell pepper
1/2 cup Chopped celery
1/2 cup Belgian endive leaves
1/2 cup Coarsely chopped arugula, stems included
1 1/2 tablespoons Fresh lemon juice
3 tablespoons Extra virgin olive oil
Salt and pepper to taste
2 tablespoons Chopped fresh basil leaves
Preparation
In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
Whisk together the lemon juice and olive oil; pour over the salad and season to taste with salt and pepper. Toss until all the ingredients are thoroughly coated with the dressing. Sprinkle the basil over the salad and serve immediately.
Cook's Notes
You can replace bocconcini with crumbled goat cheese, which is nice and creamy. Because goat cheese is tangier than mozzarella, I substitute balsamic vinegar and a touch of stevia (an herbal sweetener) for lemon juice. Combined with the arugula, this made for a very flavorful salad. I omitted the celery, doubled the remaining veggies, sliced the endive, and added the vinegar and oil to taste. A very nice combination of flavors and textures!
Calories: 428
Total Fat: 34.8g
Cholesterol: 89mg
Sodium: 588mg
Total Carbs: 6.7g
Dietary Fiber: 1.3g
Protein: 22.8g
Nutrition Information
Calories: 428
;
Total Fat: 34.8g
;
Protein: 22.8g