Italian Mozzarella Salad
Recipe from Better Homes and Gardens

This vegetarian main-dish salad recipe, loaded with healthy protein and fiber, features beans and zucchini, tossed with red wine vinaigrette and arranged with fresh mozzarella and sliced tomatoes.


Italian Mozzarella Salad

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Servings: 4 main-dish servings
Total Time: 30 mins
Related Categories: Bean Salad, Cucumbers, Italian Salads, Tomatoes
 
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Ingredients
  • 1/4  cup
    red wine vinegar
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  • 1/4  cup
    olive oil
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  • 1-1/2  teaspoon
    snipped fresh basil or 1/2 teaspoon dried basil, crushed
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  • 1  teaspoon
    Dijon-style mustard
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  • 1/4  teaspoon
    crushed red pepper
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  • 1  small clove
    garlic, minced
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  • 1  15-ounce can
    black beans or garbanzo beans
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  • 1  15-ounce can
    butter beans or Great Northern beans
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  • 1  small
    cucumber, quartered lengthwise and sliced (1 cup)
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  • 8  ounces
    round- or log-shape fresh mozzarella or part-skim Scamorza, thinly sliced
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  • 2 
    red and/or yellow tomatoes, thinly sliced
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  • 4 
    green onions, thinly sliced (1/2 cup)
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  •  
    Fresh basil sprigs (optional)
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Directions
1.
For the Red Wine Vinaigrette, combine red wine vinegar, olive oil, 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed, Dijon-style mustard, crushed red pepper, and garlic in a screw-top jar. Cover and shake well.
2.
Drain and rinse beans; drain thoroughly. Combine beans, cucumber, and vinaigrette in a large bowl; toss. Divide among four dinner plates. Arrange cheese and tomato slices alternately atop bean mixture. Sprinkle with sliced green onion. Garnish with basil sprigs, if desired. Makes 4 main-dish servings.

Menu Suggestion
Make it a meal with crusty bread and chocolate-mint ice cream.
Nutrition information
Calories 433, Total Fat 23 g, Saturated Fat 8 g, Cholesterol 32 mg, Sodium 834 mg, Carbohydrate 36 g, Fiber 11 g, Protein 26 g. Daily Values: Vitamin C 41%, Calcium 56%, Iron 24%. Percent Daily Values are based on a 2,000 calorie diet
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