Hasselback Tomato Caprese Salad
From: EatingWell.com, May 2017
Use the hasselback technique to upgrade plain caprese salad with this fun twist! Cutting partially into the whole tomato creates openings to layer in fresh mozzarella cheese, basil and a balsamic drizzle for tons of flavor in this unique vegetable side dish recipe. Serves 4.
• 4 medium tomatoes, cored
• 3 ounces fresh mozzarella, thinly sliced into 16 pieces
• 16 fresh basil leaves
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic glaze (see Tip)
Place tomatoes cored-side down on a cutting board. Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through. Carefully transfer the tomatoes to a serving platter. Fill each cut alternately with mozzarella and basil. Sprinkle with salt and pepper. Drizzle with oil and balsamic glaze.
Tip: Balsamic glaze is balsamic vinegar that’s cooked until it’s very thick. Look for it with other vinegars in well-stocked supermarkets.
• Serving size: 1 tomato
• Per serving: 146 calories; 11 g fat(3 g sat); 2 g fiber; 7 g carbohydrates; 6 g protein; 22 mcg folate; 14 mg cholesterol; 5 g sugars; 1 g added sugars; 1,233 IU vitamin A; 17 mg vitamin C; 183 mg calcium; 0 mg iron; 283 mg sodium; 317 mg potassium
• Nutrition Bonus: Vitamin C (28% daily value), Vitamin A (25% dv)
• Carbohydrate Servings: ½
• Exchanges: 1½ fat, 1 vegetable, ½ medium-fat protein
Hungry for more recipes? Contact Margaret Moses, Nutritionist, at email@example.com.