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    You are in: Home / Cheese / Italian Flag Salad (Caprese) Recipe
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    Italian Flag Salad (Caprese)

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 08, 2011

      Brilliant idea to use pesto! I always have pesto on hand but I don't always have fresh basil. We eat this all the time in the summer months and everyone that's tried it prefers it this way. It's simple to make and very flavorful. Thank you for sharing this.

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    • on June 28, 2010

      This recipe was so easy and so delicious! I love the idea of using pesto rather than plain basil. Put it out during an outdoor party and it was gone in 5 minutes flat! Thanks Ev. As always, a great post!!

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    • on July 26, 2007

      Mmmm! After making Kittencal's Kittencal's Perfect Pesto, (which I highly recommend), I'll never go for store-bought again... unless my herd o' basil plants dies on me. ;) Anyway, this was absolutely delicious! I added just a touch of balsamic vinegar to mine and some fresh ground tri-colored pepper, then gobbled them up like I hadn't eaten in months. This morning, I'm eating them, as I type, for breakfast! So simple and packed full of flavor. Thank you for such a great dish, Evelyn!

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    • on June 25, 2007

      That's it, the old tomato-mozzarella-basil recipe is out the window. Pesto works SO well in this! I mixed the pesto in to make sure everything was covered in it and omitted the extra olive oil - delicious, delicious!! Ev, you're a genius.

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    • on May 04, 2006

      This was excellent & I even had to get creative. Didn't have fresh mozzarella balls, so I used a gratin mix of shredded mozzarella & gouda. I "nuked" the cheese just to soften & allow them to be well combined. I formed the mix into a log, refrigerated it & then sliced it for the tomatoes & topped w/my red pesto. Yum!

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    • on May 03, 2006

      This was GREAT!!! There are a few times during the year when I cannot find fresh basil. Wonderful change and I think improvement to this salad. Easy and quick to make. Thank you!!

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    • on April 18, 2006

      Fantastic twist on the classic capresi salad!! LOVED IT!!! I used up grape tomatoes left over from Easter for this. Was REALLY good!!!! Thanks! :)

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    Nutritional Facts for Italian Flag Salad (Caprese)

    Serving Size: 1 (118 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 181.5
     
    Calories from Fat 115
    63%
    Total Fat 12.8 g
    19%
    Saturated Fat 7.4 g
    37%
    Cholesterol 44.8 mg
    14%
    Sodium 359.2 mg
    14%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.2 g
    8%
    Protein 13.1 g
    26%

    The following items or measurements are not included:

    pesto sauce

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