Balsamic Tomato and Mozzarellla Salad

Ingredients:

• 1 tbsp balsamic vinegar
• 1 tsp extra-virgin olive oil
• 1 tsp flaxseed oil
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 large red bell peppers, halved and seeded
• 2 large tomatoes, cut into 1/2" thick slices
• 2 ounces fresh mozzarella cheese, cut into 4 slices
• 1/3 cup fresh basil leaves, julienned

Makes 4 Servings

1. Preheat the broiler. Coat a broiler-pan rack with cooking spray.
2. In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and pepper. Set Aside.
3. Place the bell peppers, skin side up, on the prepared rack. Broil, without turning, for 10 minutes, or until skins are blackened and blistered inn spots.
4. Place the peppers in a paper bag and seal. Let stand for 10 minutes, or until cool enough to handle, peel the skin from the peppers and discard. Cut the peppers into 1/2"-wide strips.
5. Arrange the tomato slices on a platter. Place the cheese slices over the tomatoes. Scatter the pepper strips on top and sprinkle with the basil. Drizzle the dressing over the salad. Let stand for at least 15 minutes to allow the flavors to blend.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Cookbook. Tomatoes, basil and mozzarella are classic staples of Italian cooking. This is a delicious salad that can be served as a snack, light lunch or dinner or even as a side with steak, fish or chicken. If you're short on time to roast peppers, used jarred roasted peppers instead. And if you want to have a  warm salad, marinate the tomatoes with the balsamic dressing, top with mozzarella and broil the tomatoes and cheese for 2 minutes and sprinkle with basil. This is a delicious salad that will make you feel like you're dining in the Italian countryside.