Beet, mozzarella, and greens salad

7
7
7
SmartPoints® value per serving
Total Time
22 min
Prep
10 min
Cook
6 min
Serves
2
Difficulty
Easy
This incredible mashup of Italian ingredients is an impressive salad for a busy weeknight or a weekend dinner party. Beets and mozzarella cheese give you something to really sink your teeth into, while sweet-tart balsamic, garden-fresh basil and toasty pine nuts drive home that fresh-from-the-trattoria flavor. Mozzarella is a milky, stringy Italian cheese traditionally made from the milk of the water buffalo, but now mostly from cow’s milk. Part-skim mozzarella is lower in fat, drier, and stringier than the fresh variety. It is the classic melting cheese for pizza. Pine nuts, which come from pine trees, are also called piñon in Spanish, pignon in French, and pignoli in Italian. The tiny nuts have a rich creamy texture and distinctive resinous flavor. They also have a high fat content which means that they can turn rancid quickly. Store them in the refrigerator for up to several months.

Ingredients

Balsamic vinegar

1 Tbsp

Water

1 Tbsp

Extra virgin olive oil

2 tsp

Dijon Mustard

tsp

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Fresh mixed greens

2 cup(s), loosely packed

Basil

¼ cup(s), fresh leaves, loosely packed

Cooked beets

8½ oz, 1 (8.8-ounce package), sliced

Part-skim mozzarella cheese

3 oz, cubed

Pine nuts

1 Tbsp, toasted

Instructions

  1. Whisk together vinegar, water, oil, mustard, salt, and pepper in small bowl.
  2. Divide baby greens and basil between 2 plates. Arrange beets evenly over greens. Top evenly with mozzarella and pine nuts. Drizzle with dressing.
  3. Per serving (1 plate)