Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette

Ingredients

• Olives

  Ripe, canned (small-extra large)

  ¾ cup or 101g

• Tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Mozzarella cheese

  Part skim milk

  1 cup, diced or 132g

• Newman's own low fat balsamic vinaigrette

  Mcdonald's

  4 ⅛ fl oz or 97g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Ingredients: 1 can large black olives, cut in half (6 oz. olives after draining) 3 cups cherry tomatoes, cut in half 1 cup fresh mozzarella pearls, cut in half (or use regular fresh mozzarella and cut into pieces 1/2 cup vinaigrette dressing (I used my favorite vinaigrette, but any type of homemade or bottled vinaigrette that you like will work. A good choice would be Newman's Own Olive Oil and Vinegar Dressing, which is widely available and has only 1 gram of sugar.) 1/2 cup chopped or torn fresh basil leaves salt and fresh ground black pepper to taste Instructions: Drain olives and fresh mozzarella pearls while you cut cherry tomatoes in half; place tomatoes in bowl. Cut olives and mozzarella pearls in half and put in bowl with tomatoes. Wash basil and spin dry in salad spinner or dry with paper towels, then chop or tear basil into small pieces. Mix chopped basil into vinaigrette dressing, then gently combine dressing with the tomato mixture. Season to taste with fresh ground black pepper and serve immediately.

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