Bright Line Eats

This simple salad is an easy way to get your veggies! A little chopping and minimal cooking and you have a delicious refreshing side salad!

Start by cooking 1/2 cup of balsamic vinegar in a sauce pan on medium heat. Bring to a simmer and reduce heat to low. Simmer until thicken, enough to coat the back of a spoon. Allow to cook completely.

Chop 1/2 of an English cucumber, 1/2 pint of cherry tomatoes and 2oz of baby mozzarella cheese. Combine in a bowl and add 1/4 cup of julienned basil leaves and salt and pepper to taste.

Toss with a tbsp of the balsamic glaze.

This makes 2 servings and depending on the weight of your veggies will count for about half of your dinner veggies and your full fat. My mom recommends enjoying this with her minestrone soup recipe. Recipe to follow.

cucumber caprese salad

• 1/2 English cucumber, thinly sliced and quartered

• 1/2 pt. cherry tomatoes, halved or 1 large Beefsteak tomato, chopped

• 2 ounces baby mozzarella, chopped

• 1/4 cup basil leaves, julienned

• 1 tbsp Balsamic glaze

• Salt and pepper

Combine cucumber, tomatoes, mozzarella and basil. Drizzle with balsamic glaze. Toss to combine. Sprinkle with salt and pepper.

balsamic glaze

Add 1/2 cup balsamic vinegar to a small saucepan. Heat over medium high heat until vinegar comes to simmer. Reduce heat to low. Simmer, uncovered until vinegar reduces to a glaze that thickens and coats the back of a spoon. This will take at least 15 minutes.

Cool completely before drizzling over salad.

2 servings

1 serving = approximately 7oz veggies & full fat

Enjoy!