Arugula Caprese Salad

Arugula Caprese Salad

3 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    10 m
KelliKB17
Recipe by  KelliKB17

“A twist on the typical Caprese salad. This can be a side dish or entire meal.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
  2. Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.

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Reviews (3)

Rate This Recipe
naples34102
17

naples34102

A very nice, simple and somewhat different salad. I didn’t care to add the basil pesto to the dressing, so I just cut up fresh basil, chiffonade style, and sprinkled it over the salad just before serving. I used “Our Favorite Balsamic Vinaigrette,” also from this site.

AZ
15

AZ

Perfect. I used basil pesto that I had in the freezer for the dressing, and fresh arugula out of my garden. The man doesn't love arugula, and really only likes to eat it if I mix the greens, BUT he liked this, and he loved the dressing. The fresh mozzarella and tomatoes were just perfect for this time of year. If my garden keeps producing, we will keep eating this for sure!

Lea-didi
1

Lea-didi

Very simple and so good with this hot day!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 114 cal
  • 6%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 5.2 g
  • 2%
  • Protein
  • 4.7 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Spinach Caprese Salad

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