Fresh Mozzarella Salad with Pesto Vinaigrette
7.1g
Net Carbs
28.6g
Protein
44.8g
Fat
2.1g
Fiber
546
Calories
Cooking tip: Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.
Ingredients:
- 1 fruit (2" diameter) Lime
- 3 tablespoons Pesto Sauce
- 1/4 teaspoon Salt
- 16 ounces Mozzarella Cheese (Whole Milk)
- 4 cups Arugula (Rocket)
- 1/4 teaspoon Black Pepper
- 2 large whole (3" diameter) Red Tomatoes
- 1/4 cup Extra Virgin Olive Oil
Directions:
- For the vinaigrette: Juice and zest the lime, combine with the pesto, salt and pepper in a jar with a tight-fitting lid; shake once, add oil and shake vigorously to combine
- For the salad: Toss arugula with half of the vinaigrette and season with salt and pepper. Mound onto serving plates; top with alternating slices of mozzarella and tomato, drizzle with remaining vinaigrette and serve.
