South-of-the-Border Caprese Salad

  Lunch

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!

South-of-the-Border Caprese Salad

Average Rating: 5

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings (1 cup dressing).

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

Instructions

  • 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.

Nutrition Facts

1 serving: 168 calories, 14g fat (3g saturated fat), 7mg cholesterol, 286mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 4g protein.

Tags