This quick salad can be served on its own or used as a topping for pizza or pasta. The garlic-basil dressing can be made well ahead of time and stored in a screwtop jar in the refrigerator.
- 1/2 cup fresh basil leaves
- 2 cloves garlic, peeled
- 2 tablespoons balsamic vinegar
- 2 tablespoons water
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 2 pints grape tomatoes
- 8 ounces shredded fat-free mozzarella
1 In a mini food processor, combine the basil, garlic, vinegar, water, oil, and salt, and puree. Transfer the dressing to a large bowl.
2 Add the tomatoes and mozzarella to the dressing, and toss to coat. Serve at room temperature or chilled. Makes 4 servings
Mexican Tomato & Cheese Salad Add 1/2 pickled jalapeño pepper to the dressing ingredients in step 1. Substitute shredded Monterey jack cheese for the mozzarella.
per serving: calories 154, total fat 2.8g, saturated fat 0.4g, cholesterol 5mg, dietary fiber 3g, carbohydrate 13g, protein 18g, sodium 836mg
good source of: calcium, riboflavin, vitamin B12, vitamin C, zinc
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.