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Cook'n with Betty Crocker 
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Tomato-Mozzarella Salad |
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Serves: 4 Print this Recipe3 or 4 tomatoes medium, peel if desired 1 teaspoon salt 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 tablespoon water 1/4 teaspoon sugar 4 cups romaine lettuce shredded 2 tablespoons basil chopped fresh basil or 2 teaspoons dried leaves 1 tablespoon chives chopped 1/2 teaspoon black pepper coarsely ground black 4 ounces mozzarella cheese shredded (1 cup) Thickly slice tomatoes. Sprinkle with salt. Let stand 30 minutes. Whisk together olive oil, vinegar, water, and sugar; set vinaigrette aside. Line a large platter with romaine. Arrange tomato slices, sprinkling basil, chives, and pepper between layers of tomatoes. Drizzle 2 tablespoons of the vinaigrette over tomatoes. Sprinkle cheese over top. Drizzle remaining vinaigrette over cheese. Let stand 15 minutes before serving for flavor to develop. Serve with fettuccini alfredo, or grilled flank steak or chicken. Tomato-Mozzarella Salad comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! California Broccoli Salad Easy Luncheon Salad Plate Ginger Ale Salad Squares Mediterranean Salad Fruited Chicken Salad Chinese Chicken Salad Fiesta Beef Salad Deli-Style Pasta Salad Melon-Berry Salad Marinated Green Beans |
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