Mindful Sodexo 
Heirloom tomatoes, fresh mozzarella, white beans, arugula, croutons, basil lemon vinaigrette & a hint of balsamic glaze
Nutrition Facts:
Calories: 340, Carbs: 48g, Protein: 12g, Fat: 12g, Sat. Fat: 4g, Cholesterol: 10mg, Sodium: 340mg, Fiber: 8g
Prep Time: 10 to 15 minutes Cook time: 5 to 10 minutes Yield: 4 salads; 1 salad each
Tuscan Pesto Arugula Caprese Salad
Lemon Basil Vinaigrette
- 3 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon spicy brown mustard
- 2 ½ tablespoons honey
- ½ teaspoon garlic, peeled and finely chopped
- 1 teaspoon fresh basil, finely chopped
- ⅛ teaspoon salt
- ⅛ teaspoon white pepper
Telera Roll Croutons
- 4 oz Telera roll
Tuscan Heirloom Caprese Salad
- ½ cup Lemon Basil Vinaigrette
- 1 ⅓ cup Telera Roll Croutons or croutons of choice
- 12 cups (~7 oz by weight) baby arugula
- 1 pound heirloom tomatoes, cut into wedges
- 6 Tbsp (3 oz) fresh mozzarella cheese, diced small
- 2 cups low sodium cannellini beans, drained & rinsed
- 4 teaspoons balsamic glaze
To Prepare Lemon Shallot Vinaigrette
- 1. Combine white wine vinegar, lemon juice, olive oil, mustard, honey, garlic, basil, salt, and pepper. Whisk until well blended.
- 2. Cover, and place in the refrigerator until ready to use. Stir well before using.
To Prepare Telera Roll Croutons
- 1. Slice Telera roll in half and spray with vegetable oil spray. Toast or grill on medium-high heat for 3-5 minutes or until golden brown on both sides.
- 2. Cut each half into 16 croutons; this will make approximately 1 ⅓ cups Telera Roll Croutons.
To Prepare Tuscan Heirloom Caprese Salad
- 1. In a large bowl, combine arugula, tomatoes, mozzarella cheese, cannellini beans, croutons, and lemon basil vinaigrette.
- 2. Toss until evenly coated.
- 3. Divide salad between four large plates.
- 4. Evenly drizzle each salad with 1 tsp balsamic glaze. Enjoy immediately!
