Daybreak 8/13/09: Chef Ben Mule's Heirloom Tomato Salad with Fresh Mozzarella, Avocado



3 Caspian Pink Tomatoes, or Red Beefsteaks, sliced
3 Yellow Wonder Tomatoes, sliced
3 Ripe Avocados, pitted and sliced
8 oz. Fresh Mozzarella, thinly sliced
3 oz. Baby Greens
4 oz. Virgin Olive Oil
2 oz. Fresh Lime Juice
1 oz. Balsamic Vinegar
1 Garlic Clove, Mashed
1 oz. Fresh Cilantro


Combine last five ingredients in a blender
and blend until smooth.
Place baby greens on plates.
Alternate layers of tomato, mozzarella and avocado over greens
and drizzle vinaigrette over.
TheNewsCenter One Television Plaza Parkersburg, WV. 26101 304-485-4588
Copyright © 2002-2015 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.