Recipe: Italian flags (tomato and mozzarella salad)
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/recipes-for-kids/RE12351
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Dietitian's tip: This kid-friendly recipe is quick and easy for young cooks to prepare with just a little help from an adult.
Serves 5
Ingredients
- 8 ounces fresh part-skim mozzarella balls, about 15 balls
- 8 ounces grape or cherry tomatoes, about 10 tomatoes
- 10 large fresh basil leaves
- 10 fun party picks or any long toothpicks
- Balsamic vinegar (optional)
Directions
Cut each mozzarella ball in half. Set aside. Then cut the tomatoes in half and set them aside too. Tear each basil leaf into 3 or 4 pieces.
Stick the sharp end of a pick through one basil leaf. Then add a tomato half to the pick. After that, add half a mozzarella ball. Repeat by adding another tomato half, followed by another mozzarella half and finish with one more tomato half. Fill 9 more toothpicks in this way.
Eat as is or sprinkle a little vinegar on first.
Nutritional analysis per serving
| Serving size: 2 items | |||
| Calories | 123 | Sodium | 284 mg |
| Total fat | 7 g | Total carbohydrate | 3 g |
| Saturated fat | 5 g | Dietary fiber | 0.6 g |
| Trans fat | 0 | Sugars | 0 |
| Monounsaturated fat | 2 g | Protein | 12 g |
| Cholesterol | 23 mg | ||
Source: This recipe is one of 50 collected in "The Mayo Clinic Kids' Cookbook," published by Good Books and available in bookstores.
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