Stuffed mozzarella

Yield: 4 servings

Measure Ingredient
4 ounces Part-skim mozzarella cheese
¾ pounds Spinach leaves; steamed
2 Roasted peppers; sliced lengthwise
1 tablespoon Balsamic vinegar
2 cups Mixed salad greens
2 Fresh tomatoes; sliced

Flatten fresh mozzarella to ½-inch width. Layer with spinach and red peppers. Roll up jellyroll fashion from longest end. Slice and serve with greens and fresh tomato slices drizzled with balsamic vinegar.

Per serving: 132 calories, 198 milligrams sodium, 30 percent calories from fat (about 5g fat). Nutrition calculated by the Bergen Record, NJ Or 120 cals, 6g fat (39% cff)-est by MasterCook SOURCE: Pascack Valley Hospital's eighth annual HeartWise Food Tasting held last week at the Park Ridge Marriott, reported by Patricia Mack, Food Editor, Bergen Record, NJ 03/31/99(Wed) Restaurant reviews are mixed ()

Location: Gian Carlo's Italian Restaurant & Cafe *301A Center Ave.

*Westwood, NJ *Casual and contemporary, with alfresco seating, moderate prices.

Notes: Cortes uses tasty ingredients -- balsamic vinegar, roasted red peppers, fresh tomatoes, and part-skim mozzarella cheese.

Recipe by: Carlos Cortes, chef, Gian Carlo's, Westwood, NJ Converted by MM_Buster v2.0l.

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