Arugula Salad With Bocconcini And Basil Oil Recipe

Name: Arugula Salad With Bocconcini And Basil Oil
Ingredients: 8 ounce Arugula; 2 ounce Peppers, (red and yellow), roasted; 4 x Plum tomatoes, oven dry; 1/2 ounce Nicoise olives, minced; 6 ounce Mozzarella; 5 Tbsp. Tomato fondue *; 6 piece bocconcini; 2 ounce Virgin extra virgin olive oil; 1 ounce Roasted garlic oil; 2 ounce Balsamic vinegar Salt and pepper

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $6.93 view details

8 ounce Arugula
2 ounce Peppers, (red and yellow), roasted
4 x Plum tomatoes, oven dry
1/2 ounce Nicoise olives, minced
6 ounce Mozzarella
5 Tbsp. Tomato fondue *
6 piece bocconcini
2 ounce Virgin extra virgin olive oil
1 ounce Roasted garlic oil
2 ounce Balsamic vinegar Salt and pepper

Directions

In bowl combine arugula, peppers, oven dry tomatoes, olives and dressing. Season to taste. On large plate place salad. Top with slices of mozzarella. Garnish with dollops of tomato fondue and bocconcini.
* Note: Tomato Fondue - fresh tomatoes cooked slowly, about 2 to 3 hrs, with shallots, garlic and seasonings till well concentrated.

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Amount Per Serving	%DV
Serving Size 158g
Recipe makes 4 servings
Calories 275
Calories from Fat 212	77%
Total Fat 24.05g	30%
Saturated Fat 7.6g	30%
Trans Fat 0.0g
Cholesterol 34mg	11%
Sodium 279mg	12%
Potassium 316mg	9%
Total Carbs 5.09g	1%
Dietary Fiber 1.5g	5%
Sugars 3.11g	2%
Protein 10.92g	17%

Arugula Salad With Bocconcini And Basil Oil Recipe

Ingredients