Not trying to compete with Bill....who could!
But I just saw this pop up on my aol page...
Italian Mozzarella Salad
Ingredients
Serves: 4
1/4 cup red wine vinegar
1/4 cup olive oil
1-1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1 teaspoon Dijon-style mustard
1/4 teaspoon crushed red pepper
1 small clove garlic, minced
1 15-ounce can black beans or garbanzo beans
1 15-ounce can butter beans or Great Northern beans
1 small cucumber, quartered lengthwise and sliced (1 cup)
8 ounces round- or log-shape fresh mozzarella or part-skim Scamorza, thinly sliced
2 red and/or yellow tomatoes, thinly sliced
4 green onions, thinly sliced (1/2 cup)
Fresh basil sprigs (optional)
Directions
For the Red Wine Vinaigrette, combine red wine vinegar, olive oil, 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed, Dijon-style mustard, crushed red pepper, and garlic in a screw-top jar. Cover and shake well.
Drain and rinse beans; drain thoroughly. Combine beans, cucumber, and vinaigrette in a large bowl; toss. Divide among four dinner plates. Arrange cheese and tomato slices alternately atop bean mixture. Sprinkle with sliced green onion. Garnish with basil sprigs, if desired. Makes 4 main-dish servings.
Menu Suggestion: Make it a meal with crusty bread and chocolate-mint ice cream.
about this recipe
This vegetarian main-dish salad recipe, loaded with healthy protein and fiber, features beans and zucchini, tossed with red wine vinaigrette and arranged with fresh mozzarella and sliced tomatoes.