The beauty of this, a warm twist on a classic, is that it is much more filling but with all of the traditional flavor. Because the salad base is fiber-packed spinach, it satisfies the need to eat a hearty portion. The leaves are basted in roasted tomato juices and avocado oil but still holds up to the pearl-sized balls of cheese. Don’t forget the special ingredient: mozzarella liquid!
By reserving a tablespoon of liquid from the mozzarella pearls you can add that rich, salty, flavor to basil pesto for a two-ingredient dressing that will perk up any salad. I love using the brine in my fathead dough and keto bread recipes too!
Serve this salad as an entree or in smaller portions as aside. The longer the juices marinate, the more flavorful it becomes.
⬇️ Read the full recipe with full nutrition breakdown of this Oven Roasted Caprese Salad ⬇️
4 cloves garlic, peeled
3 cups grape tomatoes
2 tablespoons avocado oil
4 cups baby spinach
10 pieces pearl size mozzarella balls
1 tablespoon pesto
1 tablespoon brine, reserved from cheese
¼ cup basil, fresh
This makes a total of 4 servings of Oven Roasted Caprese Salad. Each serving comes out to be 190.75 Calories, 13.49g Fats, 4.58g Net Carbs, and 7.79g Protein.
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