CAPRESE SALAD

This is such a great summer salad, because it takes advantage of the delicious summer tomatoes, cucumbers, & basil.  It calls for Balsamic Vinaigrette for the dressing, but feel free to substitute the dressing of your choice.  Be sure to use fresh mozzarella cheese.  It can be found in ball-shaped packages in the deli section.  These make main-dish sized salads, but the recipe is easily adjusted for quantity.

Serves 4

Balsamic Vinaigrette:
1/2 cup Balsamic vinegar
1/4 cup olive oil
2 cloves garlic, minced
3 tbls brown sugar (more if dressing is too tart)

Combine all vinaigrette ingredients. Whisk to blend thoroughly. Allow to stand at room temperature until ready to serve.

Salad:
Approximately 6 cups romaine lettuce, chopped into bite-size pieces
4 large tomatoes, chopped into small chunks
4 fresh basil leaves, sliced very thin
1/2 cucumber, cut in half lengthwise & then slice paper-thin
1/2 red onion, sliced paper-thin
4 oz. fresh mozzarella cheese, diced
Crusty bread, torn into bits--optional

Divide all ingredients equally among four salad bowls, layered in order given. 
Drizzle Balsamic Vinaigrette over top.  If adding bread pieces, add them after the dressing, as the bread will absorb a lot of the dressing.

SPRING FRITTATA

You do not need an ovenproof skillet for this delicious frittata. Substitute zucchini or other veggies for the asparagus if you like and increase the amount of veggies if desired.

1/2 cup chopped leek (white portion only)
1/2 cup cut fresh asparagus (1 inch pieces), increase if desired
2 tsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 cup sliced fresh mushrooms
1 cup shredded Asiago cheese
4 eggs
1 cup egg substitute (I usually just increase the Omega 3 eggs to 5)
1/4 cup fat-free milk (I use almond milk which works fine)
1 Tbsp. snipped fresh dill or 1 tsp. dill weed
1 Tbsp. minced fresh parsley or 1 tsp. dried parsley flakes

In small bowl, combine leek and asparagus. Drizzle with oil and sprinkle with salt/pepper; toss to coat. Transfer to a baking sheet coated with cooking spray. Bake at 400 for 20-25 min or until tender, stirring occasionally. Reduce heat to 350.
Place mushrooms on the bottom of a 9 in. deep dish pie plate coated with cooking spray. Top with roasted veggies and cheese. In a large bowl, whisk remaining ingredients; pour over cheese.
Bake for 30-35 min. or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Cut into wedges.