MAKES: 4 SERVINGS
SERVING SIZE: 1 CUP (ABOUT) SALAD AND 1 1/2 TEASPOONS DRESSING EACH
START TO FINISH: 20 MINS
1 cup cherry or grape tomatoes, quartered
4 ounces fresh mozzarella cheese, cubed
1 cup coarsely chopped cucumber
1 1/2 cups mixed spring salad greens
1/4 cup fresh basil leaves
2 tablespoons chopped green onion (1)
1 tablespoon red wine vinegar or cider vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- In four salad containers evenly layer tomatoes, cheese cubes, cucumber, salad greens, basil, and green onion. In a small bowl whisk together vinegar, oil, salt, and pepper. Drizzle evenly over salads. Cover and chill for 2 to 24 hours.
- To serve, shake salads to combine or toss with a fork to combine.
From the Test Kitchen
To tote, place salad containers in an insulated bag with an ice pack.
Nutrition Facts (Caprese Salads)
Per serving: 127 kcal , 10 g fat (4 g sat. fat , 0 g polyunsaturated fat , 2 g monounsaturated fat ), 20 mg chol. , 302 mg sodium , 5 g carb. , 1 g fiber , 2 g sugar , 9 g pro.