BLOOD ORANGE CAPRESE SALAD

Blood Orange Caprese Salad image

A colorful twist on the classic caprese salad of mozzarella, basil and tomato, this one uses blood oranges in place of the tomato and is flavored with pomegranate instead of basil.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings (2/3 cup dressing).

Number Of Ingredients 10

Ingredients

1 cup pomegranate juice
2/3 cup sugar
1-1/2 teaspoons lemon juice
1 tablespoon brown sugar
6 lettuce leaves
4 medium blood oranges, peeled and cut into 1/4-inch slices
1 pound fresh mozzarella cheese, cut into 1/4-inch slices
6 teaspoons olive oil
1/4 cup pomegranate seeds
1/4 teaspoon salt

Steps:

In a small saucepan, combine the pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Remove from the heat. Stir in brown sugar. Cool to room temperature., Line six salad plates with lettuce; top with orange and cheese slices. Drizzle with 1 teaspoon oil and 2 teaspoons pomegranate syrup (save remaining syrup for another use). Sprinkle with pomegranate seeds and salt.

Nutrition Facts : Calories 367 calories, Fat 21g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 212mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 2g fiber), Protein 14g protein.