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Caprese Salad with Greens
cups torn mixed salad greens or arugula
cup halved grape tomatoes
cup bocconcini (small fresh mozzarella cheese balls), cut in half
cup julienne-cut fresh basil leaves
cup finely chopped red onion
cup red wine vinaigrette
tablespoons pine nuts, toasted, if desired*
In large bowl, toss all ingredients except nuts.
Divide salad among 4 salad plates. Sprinkle with nuts.
*To toast nuts, cook in an ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
If bocconcini is not available, substitute 3/4 cup cubed mozzarella cheese.
To re-create the special touch of a fine-dining restaurant, top each salad with freshly ground black pepper and a pinch of sea salt.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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