Arugula Salad With Bocconcini And Basil Oil Recipe
Servings: 4
Ingredients
- 8 ounce Arugula
- 2 ounce Peppers, (red and yellow), roasted
- 4 x Plum tomatoes, oven dry
- 1/2 ounce Nicoise olives, minced
- 6 ounce Mozzarella
- 5 Tbsp. Tomato fondue *
- 6 piece bocconcini
- 2 ounce Virgin extra virgin olive oil
- 1 ounce Roasted garlic oil
- 2 ounce Balsamic vinegar Salt and pepper
Directions
- In bowl combine arugula, peppers, oven dry tomatoes, olives and dressing. Season to taste. On large plate place salad. Top with slices of mozzarella. Garnish with dollops of tomato fondue and bocconcini.
- * Note: Tomato Fondue - fresh tomatoes cooked slowly, about 2 to 3 hrs, with shallots, garlic and seasonings till well concentrated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 4 servings | |
| Calories 275 | |
| Calories from Fat 212 | 77% |
| Total Fat 24.05g | 30% |
| Saturated Fat 7.6g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 279mg | 12% |
| Potassium 316mg | 9% |
| Total Carbs 5.09g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.11g | 2% |
| Protein 10.92g | 17% |
