Fresh Mozzarella Salad with Pesto Vinaigrette Recipe


Atkins Fresh Mozzarella Salad with Pesto Vinaigrette
7.1g
Net Carbs
Prep Time: 15 Minutes
Style:Italian
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

28.6g

Protein

44.8g

Fat

2.1g

Fiber

546.4cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 16 oz Mozzarella Cheese (Whole Milk)
  • 0 1/4 tsp BLACK PEPPER
  • 3 tablespoon PESTO SAUCE
  • 0 1/4 cup EXTRA VIRGIN OLIVE OIL
  • 4 cup Arugula (Rocket)
  • 0 1/4 tsp SALT
  • 2 large whole (3" dia) Red Tomatoes
  • 1 fruit (2" dia) Lime

DIRECTIONS

  1. 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 
  2. 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.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.