CAPRESE SALAD WITH A TWIST

It’s been a while since I’ve posted, & I hope you’ll like what I came up with tonight.  I made an easy salad with summer vegetables (some from my sister-in-law’s garden) that was a quick, light, & perfect for a hot summer night. 

INGREDIENTS

Yield = 2 large or 4 small servings

1	Large yellow/crook-neck squash, cut lengthwise in ~5mm slices
1	Large red bell pepper, cut into wide lengthwise strips
½	Red onion cut in quarters (keep segments together)
3-5	Small tomatoes, cut in wedges (sixths)
1 cup	Mozzarella cheese cut into bite sized pieces
½	Lemon (fist-sized), juiced
?	Olive oil, amount equal to lemon juice
1	Garlic clove, minced or crushed
?	Fresh basil, cut into thin strips.  I used two sprigs that yielded about 3-4 Tbsp

PREPARATION

1.  Grill the squash, red bell pepper, & onion either in a grill basket over a BBQ, or on the stove top.  You may have to work in batches depending on your pan size.   Brush the veggies with a little olive oil before cooking.

2.  Set the grilled vegetables aside to cool

3.  In a large bowl, whisk the garlic, olive oil, & lemon juice together.    

4.  Once the grilled veggies have cooled a little, cut them into bite-sized pieces.  Add them to the large bowl with the lemon dressing.  Toss gently to coat with dressing.

5.  Add the tomatoes, basil, & mozzarella cheese.  Toss gently to combine everything & coat well with the dressing.

6.  Chill in the refrigerator if you wish, or serve slightly warm.

Enjoy!

SUGGESTIONS

Use left-over kabob veggies if you have them

Omit the tomatoes if you avoid them 

YOU DON’T HAVE A MORTAR & PESTLE, ZESTER OR JUICER? 

See this post for substitution ideas

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Following Eat Right For Your Type?  Click here to jump to Dr. D'Adamo's Typebase Index to see how the ingredients in this recipe work for you.

Do you want to learn more about the Blood Type Diet?  See the links I have posted in the left column of this site under the heading "Learn More About the Blood Type Diet."