| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Italian | Cheese, Italian, Salads, Vegetables | 4 | Servings |
INGREDIENTS
| 12 | oz | Mozzarella, fresh |
| Buffalo- | ||
| Milk, in very thin slices | ||
| 12 | Basil leaves, fresh | |
| 1 | lb | Tomatoes, fresh ripe |
| 1 | c | Extra virgin olive oil |
| Coarse salt | ||
| Freshly ground black pepper |
INSTRUCTIONS
Rinse, core and cut tomatoes into thin slices. In four medium-size salad dishes, alternate the cheese slices, basil and tomato slices, overlapping slightly. Divide the olives evenly and arrange them at the centre of each dish. Spoon the oil over each serving, letting it to form a pool like a sauce. Season with salt and pepper, cover and let stand at room temperature for at least 30 minutes before servingb. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 253
Calories From Fat: 123
Total Fat: 14g
Cholesterol: 54.7mg
Sodium: 768.3mg
Potassium: 470.2mg
Carbohydrates: 10.4g
Fiber: 3.7g
Sugar: 4g
Protein: 23.2g