Avocado, Tomato, and Fresh Mozzarella Salad
6 oz. bowtie pasta
6 ripe fresh tomatoes
8 oz. fresh mozzarella cheese
1 large ripe avocado
2 tbsp pine nuts, toasted
DRESSING
6 tbsp olive oil
2 tbsp red wine vinegar
1 tsp whole grain mustard
pinch of sugar
salt and pepper to taste
2 tbsp chopped basil
Cook pasta. Drain, cool.
Slice the tomatoes and mozzarella into thin round slices.
Halve the avocado, cut into lengthwise slices.
In a small bowl, whisk together all of the dressing ingredients, except for the basil.
On a large round plate, arrange alternate slices of mozzarella, avocado and tomato in a spiral pattern, overlapping slightly.
Toss the pasta with half of the dressing and the chopped basil.
Place in the center of the plate.
Pour remaining dressing over the tomatoes, cheese, and avocado slices and garnish with the pine nuts, and a sprig of fresh basil.
Makes 4 servings.
6 ripe fresh tomatoes
8 oz. fresh mozzarella cheese
1 large ripe avocado
2 tbsp pine nuts, toasted
DRESSING
6 tbsp olive oil
2 tbsp red wine vinegar
1 tsp whole grain mustard
pinch of sugar
salt and pepper to taste
2 tbsp chopped basil
Cook pasta. Drain, cool.
Slice the tomatoes and mozzarella into thin round slices.
Halve the avocado, cut into lengthwise slices.
In a small bowl, whisk together all of the dressing ingredients, except for the basil.
On a large round plate, arrange alternate slices of mozzarella, avocado and tomato in a spiral pattern, overlapping slightly.
Toss the pasta with half of the dressing and the chopped basil.
Place in the center of the plate.
Pour remaining dressing over the tomatoes, cheese, and avocado slices and garnish with the pine nuts, and a sprig of fresh basil.
Makes 4 servings.
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