Peach and basil salad with fresh mozzarella
Makes 4 servings.
1 pound peaches, sliced into wedges, then cut crosswise (frozen may be used)
8 ounces part-skim fresh mozzarella cheese, cut into ¾-inch cubes
1 cup loosely packed fresh basil, torn into medium pieces
2 teaspoons extra virgin olive oil
2 teaspoons rice vinegar
Pinch of salt
Freshly ground black pepper, optional
- In large mixing bowl, combine peaches, mozzarella and basil.
- Drizzle on oil and vinegar, add salt and pepper, if using, and toss gently until evenly coated.
- Serve immediately or refrigerate up to 4 hours.
Serving size: 1/4 of recipe. Amount per serving: 240 calories, 14g total fat (7g saturated fat), 35mg cholesterol, 15g carbohydrates, 15g protein, 2g dietary fiber, 410mg sodium.