Recipe of the Week 7/3: Watermelon Caprese Salad with Balsamic Glaze

Yields 8 servings

Ingredients:

1/2 red seedless watermelon, sliced 1/2 inch thick
8 thin slices fresh mozzarella, 1 oz each
1 loose cup baby arugula
2 tsp extra virgin olive oil
kosher salt
2 tbsp balsamic glaze

Directions:

Use a 4-inch star-shaped cookie cutter (or any shape) and cut 16 stars out of the watermelon (about 1 oz each). Save the excess watermelon for another use.
Arrange the watermelon on a platter, then layer with cheese, arugula, 1/4 tsp olive oil and a pinch of salt on each.
Top with a final star, drizzle each with balsamic glaze and serve.

Meal Plan Check Boxes:

1 Dairy 1/2 Fat

Nutritional Facts: 1 salad, Calories: 119, Carbohydrates: 7 g, Protein: 5.5 g, Fat: 7.5 g, Cholesterol: 20 mg, Sodium: 90 mg, Fiber: 0.5 g, Sugar: 6.5 g

Adapted From: https://www.skinnytaste.com/watermelon-caprese-with-balsamic-glaze/#recipe

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