Baby Kale Caprese-Style Salad with Fresh Mozzarella, Tomatoes, and Basil

Ingredients

• 6-8 oz. low-fat fresh mozzarella, cut into cubes about 1/2 inch square
• 5 oz. baby kale leaves
• 1 oz. fresh basil leaves
• 1 cup cherry tomatoes
• salt and fresh ground black pepper to taste
• 3 T good quality balsamic vinegar
• 1 tsp. fresh-squeezed lemon juice
• 2 T olive oil
• 1/2 tsp. Spike Seasoning
• 1/2 tsp. Italian Herb Blend

Directions

1. Slice the fresh mozzarella first, then cut those slices into cubes about 1/2 inch square.
2. In a small bowl, whisk the balsamic vinegar with the lemon juice, Spike Seasoning, and Italian Herb Blend. Once that is combined, whisk in the olive oil.
3. Transfer the mozzarella cubes to a plastic bag, pour in a scant 2 tablespoons of the dressing, and let the cheese sit in that quick marinade while you get everything else ready.
4. If you want, strip away the larger stems from the kale. Put the leaves in a salad spinner, cover them with cold water to help them crisp, then drain and spin until dry.
5. Rinse the basil leaves in the salad spinner and spin them dry as well. If the leaves are very large, you can chop them, though leaving most of them whole is fine. Cut the cherry tomatoes in half.
6. Add the kale and basil to a large plastic bowl, then toss them with the remaining dressing.
7. Spoon the dressed kale and basil into serving bowls. Add some of the marinated mozzarella and some tomato halves to each bowl.
8. Finish with salt and fresh ground black pepper to taste, then serve.