Beet, mozzarella, and greens salad
Extra virgin olive oil
¼ tsp, freshly ground
Fresh mixed greens
2 cup(s), loosely packed
¼ cup(s), fresh leaves, loosely packed
8½ oz, 1 (8.8-ounce package), sliced
Part-skim mozzarella cheese
3 oz, cubed
1 Tbsp, toasted
- Whisk together vinegar, water, oil, mustard, salt, and pepper in small bowl.
- Divide baby greens and basil between 2 plates. Arrange beets evenly over greens. Top evenly with mozzarella and pine nuts. Drizzle with dressing.
- Per serving (1 plate)