Yield: 4 servings
Measure | Ingredient |
---|---|
1 \N | Ball fresh unsalted, |
\N \N | Mozzarella cheese packed in |
\N \N | Water * |
2 larges | Beefsteak tomatoes, sliced |
1 bunch | Fresh basil leaves, chopped |
3 tablespoons | Balsamic vinegar (no subs) |
1 tablespoon | Dijon mustard |
1 tablespoon | Honey |
1 tablespoon | Lemon juice |
½ cup | Virgin olive oil |
\N \N | Salt & pepper to taste |
DRESSING
Cut fresh mozzarella into ¼-inch slices. In oval casserole, stagger layers of mozzarella, tomato slices and basil. Mix dressing ingredients thoroughly. Pour over salad and refrigerate for at least one hour to blend flavors. * Available at italian markets, gourmet deli shops and farmer's markets. *From "Quick Bytes: Computer Lover's Cookbook" by Diane Pfeifer* ~Typed for you by Michelle Bruce Submitted By MICHELLE BRUCE On 05-26-95