4 - 6 servings
2 large or beefsteak tomatoes
6 to 8 oz. fresh mozzarella cheese
2 Tbsp. Ken's® Balsamic Vinaigrette Dressing
* McCormick Salt and Pepper to taste
1/4 cup fresh basil leaves
Slice tomatoes into 1/4-inch thick slices. Cut cheese into 1/4-inch thick slices.
Remove basil leaves from stems. Stack leaves, 2 or 3 at a time, and roll into tight cylinders. Slice leaves into thin strips.
On each of 4 salad plates, alternate slices of cheese and tomatoes to create a "shingled" effect. Drizzle with dressing and season with salt and pepper, to taste. Sprinkle basil over top.
Calories: 210, Total Fat: 13g, Cholesterol: 30mg, Sodium: 380mg, Carbohydrates: 7g, Dietary Fiber: 1g, Protein: 16g