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Caprese Salad II Serves 6


¼ cup extra virgin olive oil

2 tbsp champagne vinegar

1 tbsp water

2 tsp garlic and herb seasoning blend

1 tsp erythritol

1 tsp lemon zest

¼ tsp salt


6 oz fresh ½” mozzarella balls(ciliegine)

6.5 oz marinated artichoke hearts

3 oz large pitted black olives, add more if you like

6 oz grape tomatoes

1 tsp garlic and herb seasoning blend

In a small blender add all of the dressing ingredients and blend. Set aside.

In a medium bowl combine the mozzarella balls and tomatoes.

Drain the artichoke hearts and the olives. Cut the artichoke hearts in half if they appear to be more than bite size. Add the hearts and olives to the tomatoes.

Pour half the dressing over the mixture and add the seasoning. Stir and add the remaining the dressing. Refrigerate until ready to serve.

Give the mixture a good toss before serving.

Calories 239 Carb 6.5 Fiber 2g

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