Caprese Salad with Balsamic Reduction
2 cups grape tomatoes, sliced in half (12 oz)
2 cups mozzarella pearls (8 oz)
¼ cup fresh basil leaves
3 tbsp balsamic reduction
Salt to taste
Pepper to taste
Place tomatoes and mozzarella pearls in a bowl. Tear basil leaves and sprinkle over top. Toss with balsamic reduction, salt and pepper.
Serve immediately. Store leftovers in the refrigerator for up to 3 days.
4 servings, 230 calories per serving
Asparagus with caramelized onions and tomatoes may take some time but it’s definitely worth the wait! It’s low in calories and packs a huge nutritional punch!
Asparagus with Caramelized Onions and Tomatoes
1 tbsp olive oil
1 tbsp butter
1 large onion, thinly sliced
1 pint grape tomatoes, sliced in half
1 bunch asparagus, trimmed and cut into 1” lengths
1½ teaspoon balsamic reduction
Place olive oil and butter in a heavy saute pan and turn heat to medium-low.
Add onions and cook, stirring occasionally, until translucent and beginning to caramelize, about 30 minutes.
Add tomatoes and cook, stirring occasionally, until liquid from tomatoes has evaporated, about 30 minutes.
Add asparagus, turn heat up to medium-high and cook until all liquid from asparagus has evaporated, 10-15 minutes.
Make a well in the center of the pan and add balsamic reduction. Stir to deglaze the pan.
Serve immediately or store, tightly covered, in the refrigerator for up to 5 days.
3 servings, 170 calories per serving