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California Plum Caprese Salad

By: EatCaliforniaFruit.com

"For this colorful and simple dish, succulent black and green California plums are sliced and arranged on a platter with fresh mozzarella and finished with a sweet and tangy pomegranate drizzle. Serve as a salad or as an appetizer with grilled baguette slices."

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Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

Pomegranate Drizzle:
1/2 cup pomegranate juice
2 tablespoons white balsamic vinegar
1/2 teaspoon sugar
Caprese Salad:
2 black California plums, pitted and thinly sliced
1 green California plum, pitted and thinly sliced
1 (8 ounce) ball fresh mozzarella, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons snipped fresh basil
1 teaspoon grated lemon zest

Directions

Place pomegranate juice in a saucepan and simmer over medium heat for about 10 minutes until reduced to 2 tablespoons. Stir in vinegar and sugar; cover and chill until ready to use. To prepare salad, arrange plum slices alternately with mozzarella on a platter. Drizzle with chilled pomegranate mixture and olive oil; sprinkle with basil and lemon zest. Serve as a salad or as an appetizer with grilled baguette slices.

Nutritional Information

Amount Per Serving Calories: 136 | Total Fat: 9.5g | Cholesterol: 22mg Powered by ESHA Nutrient Database

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