Recipes Kevin Dunn's Salad Caprese with Mozzarella Biscuits 1.0 (1) 1 Review 0 Photos This is a variation of a classic Italian salad made from vine ripe tomatoes and fresh mozzarella. Be sure to make when tomatoes are their best quality. A Chef Kevin Dunn Recipe. By Allrecipes Member Published on August 3, 2021 Save Rate Print Share Trending Videos Close this video player Prep Time: 45 mins Cook Time: 15 mins Additional Time: 15 mins Total Time: 1 hr 15 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients Reduced Balsamic 1 ½ cups balsamic vinegar ½ cup SPLENDA® No Calorie Sweetener, Granulated 1 sprig fresh rosemary ½ cup prune juice BENECOL(R) Fresh Mozzarella Biscuits 1 ½ cups all-purpose flour 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated ¾ teaspoon baking powder ½ teaspoon salt 7 teaspoons BENECOL® Regular Spread, chilled in freezer and chopped 5 ounces fresh part-skim mozzarella, chopped ⅓ teaspoon dried oregano ¾ tablespoon fresh chives, chopped ¾ tablespoon fresh basil, chopped 1 ½ cups 1% low-fat milk Lemon Vinaigrette 2 lemons, zested 3 shallots, minced 2 garlic cloves, minced 1 tablespoon champagne vinegar ¾ cup extra virgin olive oil ¾ cup vegetable oil 6 tablespoons fresh lemon juice 1 tablespoon chopped chives 2 tablespoons SPLENDA® No Calorie Sweetener, Granulated 1 pinch Salt and pepper Salad Caprese 3 bunches arugula 4 vine ripe tomatoes, sliced thin 1 pinch Salt and pepper ¼ cup fresh basil, cut into thin strips 2 tablespoons extra virgin olive oil 1 pinch Salt and pepper Directions 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. BENECOL® Fresh Mozzarella Biscuits: preheat oven to 400 degrees F. Lightly spray a baking pan with vegetable cooking spray. 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. Bake 15 to 20 minutes or until golden. Vinaigrette Directions: pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside. 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. Salad: toss arugula with 3 ounces lemon vinaigrette; arrange on a large platter around the outside. Layer the slices of tomatoes and slices of warm Fresh Mozzarella Biscuits in the center of the platter. Sprinkle with basil, olive oil and 2 teaspoons Reduced Balsamic. Season with Salt and pepper to taste. Note Serving Size: 1 cup arugula, 1 tablespoon lemon vinaigrette, 1 biscuit, 4 slices tomato, 2 teaspoons fresh basil strips, 2 teaspoons olive oil, 1/3 teaspoon reduced balsamic Exchanges per Serving: 2 Starches, 1 Medium Fat Meat, 3 Fats I Made It Print Nutrition Facts (per serving) 886 Calories 69g Fat 55g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 886 % Daily Value * Total Fat 69g 88% Saturated Fat 12g 61% Cholesterol 18mg 6% Sodium 529mg 23% Total Carbohydrate 55g 20% Dietary Fiber 5g 16% Total Sugars 22g Protein 16g 32% Vitamin C 43mg 48% Calcium 546mg 42% Iron 5mg 27% Potassium 1030mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved