This is a variation of a classic Italian salad made from vine ripe tomatoes and fresh mozzarella. Be sure to make when tomatoes are their best quality.

Kevin Dunn's Salad Caprese with Mozzarella Biscuits

Reduced Balsamic:
1 1/2 cups balsamic vinegar
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 sprig fresh rosemary
1/2 cup prune juice

 

BENECOL® Fresh Mozzarella Biscuits:
1 1/2 cups all-purpose flour
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
3/4 teaspoon baking powder
1/2 teaspoon salt
7 teaspoons BENECOL® Regular Spread, chilled in freezer and chopped
5 ounces fresh part-skim mozzarella, chopped
1/3 teaspoon dried oregano
3/4 tablespoon fresh chives, chopped
3/4 tablespoon fresh basil, chopped
1 1/2 cups 1% low-fat milk

 

Lemon Vinaigrette:
2 lemons, zested
3 shallots, minced
2 garlic cloves, minced
1 tablespoon champagne vinegar
3/4 cup extra virgin olive oil
3/4 cup vegetable oil
6 tablespoons fresh lemon juice
1 tablespoon chopped chives
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
Salt and pepper

 

Salad Caprese:
3 bunches arugula
4 vine ripe tomatoes, sliced thin
Salt and pepper
1/4 cup fresh basil, cut into thin strips
2 tablespoons extra virgin olive oil
Salt and pepper

1. Reduced Balsamic: combine vinegar, SPLENDA® Granulated Sweetener, rosemary and prune juice in a non-aluminum pan; bring mixture to a boil over medium-high heat. Cook until mixture is reduced to 1/4 cup. Remove and discard rosemary sprig. Cover and chill.
2. BENECOL® Fresh Mozzarella Biscuits: preheat oven to 400°F (205°C). Lightly spray a baking pan with vegetable cooking spray.
3. Combine the flour, SPLENDA® Granulated Sweetener, baking powder and salt in a large bowl. Cut BENECOL® into flour mixture with a pastry blender until crumbly. Add chopped mozzarella and herbs; toss gently. Add milk, stirring until dry ingredients are moistened. Using a large ice cream scoop, drop batter onto prepared pan.
4. Bake 15 to 20 minutes or until golden.
5. Vinaigrette Directions: pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.
6. Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and 2 tablespoons SPLENDA® Granulated Sweetener. Salt and pepper to taste.
7. Salad: toss arugula with 3 ounces lemon vinaigrette; arrange on a large platter around the outside.
8. Layer the slices of tomatoes and slices of warm Fresh Mozzarella Biscuits in the center of the platter.
9. Sprinkle with basil, olive oil and 2 teaspoons Reduced Balsamic. Season with Salt and pepper to taste.

Makes 6 servings.

Nutrition Info Per Serving (1/6 of recipe): Calories: 890; Calories from Fat: 620; Total Fat: 69g; Saturated Fat: 12g; Cholesterol: 15mg; Sodium: 700mg; Total Carbs: 56g; Dietary Fiber: 5g; Sugars: 19g; Protein: 16g

Exchanges per Serving: 2 Starches, 1 Medium Fat Meat, 3 Fats

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.