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| Ingredients |
| 3 plum tomatoes or 1 medium tomato, sliced |
| 4 Tbsp. Wish-Bone® Balsamic Vinaigrette Dressing |
| 1/2 tsp. finely chopped garlic |
| 1/2 tsp. Lawry's® Seasoned Salt |
| 1/4 tsp. Lawry's® Seasoned Pepper |
| 3 large red bell peppers, roasted* and cut into 1/2-inch strips |
| 1 large bunch arugula, rinsed and patted dry |
| 4 ounces sliced prosciutto (optional) |
| 8 ounces fresh mozzarella cheese, sliced 1/4-inch-thick |
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1. In small bowl, combine tomatoes, 1 tablespoon Wish-Bone® Balsamic Vinaigrette Dressing, 1/4 teaspoon garlic, 1/4 teaspoon Seasoned Salt and 1/8 teaspoon Seasoned Pepper; set aside.
2. In another small bowl, combine roasted peppers, 1 tablespoon Dressing, remaining 1/4 teaspoon garlic, 1/4 teaspoon Seasoned Salt and 1/8 teaspoon Seasoned Pepper; set aside.
3. Just before serving, toss arugula with remaining 2 tablespoons Dressing. On serving platter, arrange prosciutto, then top with roasted pepper mixture. In center of prosciutto, arrange arugula, then arrange mozzarella around arugula and top with tomato mixture.
*On aluminum-foil-lined jelly-roll pan, arrange red peppers. Broil peppers, turning occasionally, until blackened. Remove from oven, wrap peppers in aluminum foil and let stand 15 minutes. Open foil to let cool. Peel peppers and remove seeds. OR, substitute 1 jar (12 ounces) roasted red peppers, drained.
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| Serves: 4 |
| Preparation Time: 30 Minutes(s) |
| Cook Time: 15 Minutes(s) |
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| Dressings that pair well with this recipe: |
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