Description
Enjoy a delightful twist on the classic Caprese salad with this Strawberry Walnut Caprese Salad recipe. Fresh California strawberries, mozzarella, and toasted walnuts are combined with wild rice and a balsamic vinaigrette for a flavorful dish.
Ingredients
Units
Scale
- 1 1/2 cups cooked wild rice, chilled
- 3 tablespoons extra virgin olive oil, plus more for tossing
- 1/2 small garlic clove, pressed or minced
- 1 tablespoon good-quality balsamic vinegar
- Pinch each kosher salt and pepper
- 3 ounces baby arugula
- 1/4 cup fresh basil leaves, torn or sliced thin
- 4 ounces fresh ciliegine mozzarella, small balls, halved or quartered
- 8 ounces California Strawberries, hulled and sliced
- 1/4 cup toasted walnuts, chopped
Wild Rice:
Balsamic Vinaigrette:
Salad:
Instructions
- Prepare the Wild Rice: Cook the wild rice according to package directions in advance, then chill or let it cool to room temperature.
- Make the Balsamic Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, garlic, salt, and pepper until smooth.
- Assemble the Salad: Toss arugula with a teaspoon of olive oil in a large salad bowl. Add basil, mozzarella, strawberries, and walnuts. Drizzle with balsamic, salt, and pepper.
- Serve: Toss the salad before serving.
Notes
- This balsamic vinaigrette can be adjusted to taste, as different vinegars vary in intensity. Feel free to customize with more vinegar, salt, or pepper, or add honey for sweetness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
