South Of The Border Caprese Salad

South Of The Border Caprese Salad

Cilanto Vinaigrette:
1/3 C. white wine vinegar
1/2 C. fresh cilantro leaves
3 T. sugar
1 jalapeno pepper seeded and chopped
1 garlic clove peeled and quartered
3/4 t. salt
2/3 C. olive oil

Salad: 4 C. torn mixed salad greens
3 large tomatoes sliced
1/2 C. part skim mozzarella cheese
1/4 t. salt
1/8 t. pepper
1 1/2 t. fresh cilantro leaves

In a blender combine the first 6 ingredients. While processing gradually add oil in a steady stream.

Arrange greens on a serving platter; top with tomatoes. Sprinkle with cheese, salt and pepper.

Just before serving drizzle salad with 1/2 C. dressing; garnish with cilantro leaves. Refrigerate leftover dressing