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Kevin Dunn's Salad Caprese with Mozzarella Biscuits

Rated as 1 out of 5 Stars

"This is a variation of a classic Italian salad made from vine ripe tomatoes and fresh mozzarella. Be sure to make when tomatoes are their best quality. A Chef Kevin Dunn Recipe."
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1 h 15 m servings 886
Original recipe yields 6 servings


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  1. Reduced Balsamic: combine vinegar, SPLENDA(R) Granulated Sweetener, rosemary and prune juice in a non-aluminum pan; bring mixture to a boil over medium-high heat. Cook until mixture is reduced to 1/4 cup. Remove and discard rosemary sprig. Cover and chill.
  2. BENECOL(R) Fresh Mozzarella Biscuits: preheat oven to 400 degrees F. Lightly spray a baking pan with vegetable cooking spray.
  3. Combine the flour, SPLENDA(R) Granulated Sweetener, baking powder and salt in a large bowl. Cut BENECOL(R) into flour mixture with a pastry blender until crumbly. Add chopped mozzarella and herbs; toss gently. Add milk, stirring until dry ingredients are moistened. Using a large ice cream scoop, drop batter onto prepared pan.
  4. Bake 15 to 20 minutes or until golden.
  5. Vinaigrette Directions: pour boiling water over lemon zest in a small bowl; steep 3 minutes. Drain and pat dry. Set aside.
  6. Combine shallots, garlic, and the champagne vinegar in a small bowl. Gradually add oils and lemon juice, whisking to form an emulsion. Stir in zest, chives, and 2 tablespoons SPLENDA(R) Granulated Sweetener. Salt and pepper to taste.
  7. Salad: toss arugula with 3 ounces lemon vinaigrette; arrange on a large platter around the outside.
  8. Layer the slices of tomatoes and slices of warm Fresh Mozzarella Biscuits in the center of the platter.
  9. Sprinkle with basil, olive oil and 2 teaspoons Reduced Balsamic. Season with Salt and pepper to taste.


  • Note
  • Serving Size: 1 cup arugula, 1 tablespoon lemon vinaigrette, 1 biscuit, 4 slices tomato, 2 teaspoons fresh basil strips, 2 teaspoons olive oil, 1/3 teaspoon reduced balsamic
  • Exchanges per Serving: 2 Starches, 1 Medium Fat Meat, 3 Fats

Nutrition Facts

Per Serving: 886 calories; 68.7 55 16.2 18 529 Full nutrition


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biscut recipe did not work, very runny and not good. there must be a mistake in the dry/wet ratio of this recipe.