Dbasil tomato salad

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

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