Kevin Dunn’s Salad Caprese with Mozzarella Biscuits

Serves: 6

Reduced Balsamic
1 1/2 cups balsamic vinegar
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 sprig fresh rosemary
1/2 cup prune juice

BENECOL® Fresh Mozzarella Biscuits
1 1/2 cups all-purpose flour
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
3/4 teaspoon baking powder
1/2 teaspoon salt
7 teaspoons BENECOL® Regular Spread, chilled in freezer and chopped
5 ounces fresh part-skim mozzarella, chopped
1/3 teaspoon dried oregano
3/4 tablespoon fresh chives, chopped
3/4 tablespoon fresh basil, chopped
1 1/2 cups 1% low-fat milk

Lemon Vinaigrette
2 lemons, zested
3 shallots, minced
2 garlic cloves, minced
1 tablespoon champagne vinegar
3/4 cup extra virgin olive oil
3/4 cup vegetable oil
6 tablespoons fresh lemon juice
1 tablespoon chopped chives
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated
Salt and pepper

Salad Caprese
3 bunches arugula
4 vine ripe tomatoes, sliced thin
Salt and pepper
1/4 cup fresh basil, cut into thin strips
2 tablespoons extra virgin olive oil
Salt and pepper

1 Reduced Balsamic: combine vinegar, SPLENDA® Granulated Sweetener, rosemary and prune juice in a non-aluminum pan; bring mixture to a boil over medium-high heat. Cook until mixture is reduced to 1/4 cup. Remove and discard rosemary sprig. Cover and chill.

2 BENECOL® Fresh Mozzarella Biscuits: preheat oven to 400 degrees F. Lightly spray a baking pan with vegetable cooking spray.

3 Combine the flour, SPLENDA® Granulated Sweetener, baking powder and salt in a large bowl. Cut BENECOL® into flour mixture with a pastry blender until crumbly. Add chopped mozzarella and herbs; toss gently. Add milk, stirring until dry ingredients are moistened. Using a large ice cream scoop, drop batter onto prepared pan.

4 Bake 15 to 20 minutes or until golden.

5 Vinaigrette Directions: pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.

6 Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and 2 tablespoons SPLENDA® Granulated Sweetener. Salt and pepper to taste.

7 Salad: toss arugula with 3 ounces lemon vinaigrette; arrange on a large platter around the outside.

8 Layer the slices of tomatoes and slices of warm Fresh Mozzarella Biscuits in the center of the platter.

9 Sprinkle with basil, olive oil and 2 teaspoons Reduced Balsamic. Season with Salt and pepper to taste.

Nutrition Info (per serving)
Calories 890; Calories from Fat 620; Protein 16g; Fat 69g (sat 12g); Carbohydrate 56g; Fiber 5g; Cholesterol 15mg; Sodium 700mg; Sugar 19g