ANN COX EASTES / KROGER
ITALIAN TOMATO SALAD
1 (15-oz) can garbanzo beans or chickpeas, drained
1 c chopped cherry tomatoes
½ c chopped red onion
½ c cubed mozzarella cheese
2 T chopped parsley
2 cloves garlic, minced
½ c lite balsamic vinaigrette dressing
Combine ingredients in a large bowl and toss with vinaigrette dressing. Chill for a few hours before serving. Yield: 4 servings.
CAPRESE SALAD
½ lb cherry tomatoes
6 oz fresh buffalo mozzarella
8-10 fresh basil leaves
1/3 c extra-virgin olive oil
Freshly ground black pepper
Salt to taste
Cut tomatoes in half. Cut mozzarella into ¼ -inch thick slices. Place on 4 individual salad plates, layer tomato, basil leaves and mozzarella. Repeat creating layered towers, Drizzle with olive oil, dash or pepper and salt to taste. An alternative presentation is arranging on one serving plate. Yield: 4 servings.
