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Tomato and Mozzarella Salad with Basil Vinaigrette
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| Tomato and Mozzarella Salad with Basil Vinaigrette December 16th, 2013 Yield: 8 servingsPrep Time: 10 minutes INGREDIENTS: For the Salad | |
| 5 ounce container | baby arugula |
| 1 cup | grape tomatoes, slice in half |
| 1 cup | baby mozzarella balls, drained |
| black pepper to taste | |
| For the Basil Vinaigrette | |
| 1 cup | extra virgin olive oil |
| 1/3 cup | white wine vinegar |
| 1/4 cup | honey |
| 8-10 large | basil leaves, roughly chopped or torn |
| 1 clove | garlic, minced |
| salt | |
| black pepper to taste | |
DIRECTIONS:
1. Place arugula, tomatoes and baby mozzarella balls in a large salad bowl. Prepare dressing.
2. Place all ingredients in a blender or food processor and pulse machine until dressing is smooth and ingredients are fully incorporated.
3. Drizzle desired amount of dressing over salad and toss to coat. If desired, garnish with chiffonade of basil and freshly ground black pepper.
NOTES:
Remaining dressing will store within refrigerator for up to 5 days.
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