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California Plum Caprese Salad
This dish is a new take on an old favorite and is perfect with any summer meal or as a not-too-sweet dessert.
Ingredients:
Pomegranate Drizzle:
- 1/2 cup pomegranate juice
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon sugar
Caprese Salad:
- 2 black California plums, pitted and thinly sliced
- 1 green California plum, pitted and thinly sliced
- 1-8 oz ball fresh mozzarella, thinly sliced 2 tablespoons extra-virgin olive oil
- 2 tablespoons snipped fresh basil
- 1 teaspoon grated lemon zest
Instructions:
- Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tablespoons. Stir in vinegar and sugar; cover and chill until ready to use.
- To prepare salad, arrange plum slices alternately with mozzarella on a platter. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest. Serve as a salad or as an appetizer with grilled baguette slices.
Nutritional Analysis:
Per serving: Calories: 138, Protein: 6 grams, Fat: 10 grams, Saturated Fat: 4 grams, Carbohydrates: 6 grams, Fiber: 0 grams, Sodium: 178 mg.
Yield:
8 servings Tags:
