Fresh Mozzarella Salad with Pesto Vinaigrette Recipe

Name: Fresh Mozzarella Salad with Pesto Vinaigrette
Prep time: 15M
Cook time: PTM
Total time: 15 min
Yield: 4
Ingredients: 1 Lime; 3 Pesto Sauce; 0.25 Salt; 0.25 Black Pepper; 0.25 Extra Virgin Olive Oil; 4 Arugula (Rocket); 2 Red Tomatoes; 16 Mozzarella Cheese (Whole Milk)

7.1g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:Italian
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

28.6g

Protein

44.8g

Fat

2.1g

Fiber

546.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 fruit (2" dia) Lime
3 tablespoon Pesto Sauce
0 1/4 tsp Salt
0 1/4 tsp Black Pepper
0 1/4 cup Extra Virgin Olive Oil
4 cup Arugula (Rocket)
2 large whole (3" dia) Red Tomatoes
16 oz Mozzarella Cheese (Whole Milk)

DIRECTIONS

For the vinaigrette: Juice and zest the lime, combine with the pesto, salt and pepper in a jar with a tight-fitting lid; shake once, add oil and shake vigorously to combine
For the salad: Toss arugula with half of the vinaigrette and season with salt and pepper. Mound onto serving plates; top with alternating slices of mozzarella and tomato, drizzle with remaining vinaigrette and serve.

Cooking Tip

Feel free to swap in your favorite lettuce for this recipe, as net carb change will likely be minimal.