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Blueberry Nectarine Caprese Salad
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Prep Time
10 mins
Servings: 6 servings
Calories: 225 kcal
Course:
Salad , Appetizer
Cuisine:
American
Ingredients
For dressing
- 1/4 cup white balsamic or champagne vinegar
- 1/4 cup olive oil
- 2 teaspoons honey
- Salt and freshly ground black pepper to taste
For salad
- 3-4 ripe nectarines Diced to 1/2 inch pieces, with skin on
- 1 cup blueberries rinsed and dried
- 8 ounces small mozzarella balls (ciliegine) drained
- 1/2 cup loosely packed Thai basil leaves roughly chopped or torn
Instructions
- Whisk together vinegar, oil, honey, salt and pepper. Set aside.
- Toss together blueberries, nectarines,, mozzarella and basil leaves jn a serving bowl.
- Drizzle vinaigrette over fruit and cheese, toss to coat.
Cup of Yum
Notes
- To make ahead - do not add basil and dressing until ready to serve. Whisk together dressing, set aside. Toss together fruit and cheese, keep in the fridge until ready to serve. Just before serving, chop basil and add to salad, then toss with dressing and serve. Salad is best served the day it is made.
Nutrition Information
Serving
1serving
Calories
225kcal
(11%)
Carbohydrates
12g
(4%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Cholesterol
14mg
(5%)
Sodium
37mg
(2%)
Potassium
123mg
(4%)
Fiber
2g
(8%)
Sugar
10g
(20%)
Vitamin A
355IU
(7%)
Vitamin C
5mg
(6%)
Calcium
142mg
(14%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225
% Daily Value*
| Serving | 1serving | |
| Calories | 225kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 14mg | 5% |
| Sodium | 37mg | 2% |
| Potassium | 123mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 142mg | 14% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.