Baby Mozzarella Salad

Baby Mozzarella is at the delicious core of this light and simple salad. A perfect accompaniment for roasted chicken or salmon.

{SALAD}
2 thick baby Mozzarella loaf slices
2 cups leafy romaine lettuce, torn
5 grape tomatoes, sliced in half
1 Tbsp pine nuts
1 Tbsp shredded Parmesan cheese

{DRESSING}
1 Tbsp extra-virgin olive oil
2 Tbsp balsamic vinegar
1 tsp prepared basil pesto {see below}

Assemble the Mozzarella slices atop the leafy romaine and add the tomatoes. Mix together the olive oil, vinegar and prepared pesto and drizzle on top of mozzarella, followed by sprinkling the pine nuts and Parmesan on top.

{BASIL PESTO}
I LOVE this easy recipe for basil pesto!
Take 2 Tbsp chopped fresh basil, 1 Tbsp extra-virgin olive oil, 1 tsp pinenuts, 1 minced garlic clove, 2 marinated artichoke hearts and 1 tsp lemon juice and blend it all up in your food processor. Another fun tip: Add 1 tsp grated Parmesan to it give it extra bulk and spread it on salmon or chicken while baking - super yummy!

AND, you can also cube up mozzarella slices and toss with cucumber, grape tomatoes, pine nuts, mushrooms, red onion, the dressing and shredded Parmesan cheese to make a chunky salad to take to work, to school or to a park to enjoy!