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Mónica Mateos

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Recipe of Mini Salad Caprese with Olives
Recipe

Mini Salad Caprese with Olives

10 mins
Low
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Prepare a delicious and healthy snack to take away as is this caprese salad with a touch of olives to make it different from the traditional one. Something light and easy to prepare for the hour of the craving.
Learn more about Mónica Mateos

Ingredients

4 portions
  • 1/4 cups balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoons black pepper
  • 1 cup olive oil
  • 2 cups mozzarella cheese, vegan
  • 2 cups cherry tomato, cut in halves
  • 4 tablespoons basil
  • 4 tablespoons olive

Preparation

For the vinaigrette, mix the vinegar with salt and pepper in a bowl. Emulsify with the oil until integrated.
Divide the vinaigrette into 4 glass jars with a lid and then place the cheese, the tomatoes, the basil and finish with the olives. Close and reserve in refrigeration.

PRESENTATION

Serve everything in a glass jar with a lid.

TIPS

The vinaigrette is put first so that when serving it on your plate, it is distributed throughout the salad.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
278.1
kcal
13.91%
Carbohydrate, by difference
3.7
g
1.23%
Protein
5.5
g
11%
Total lipid (fat)
27.2
g
41.85%
100
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Provided by USDA
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