1 block ( 8 ounces) Mozzarella cheese, diced into ¼ inch-cubes
1 cup diced roasted red peppers
1 green onions, cut diagonally into thin slices
3 tablespoons thinly sliced fresh basil
2 teaspoons extra-virgin olive oil
Freshly ground pepper to taste
1 head Belgian endive, separated into leaves
Combine Mozzarella cheese, red peppers, green onion, fresh basil, and olive oil in medium bowl; mix well. Season salsa with black pepper. Cover and refrigerate 1 hour or overnight. Serve on endive leaves with whole grain crackers.
Yield: 3 cups.
Substitute Idea: Spoon salsa on baguette-style whole grain bread. Broil until cheese begins to melt and edges of bread begin to brown.
Nutrition Facts per serving:
Total Fat: 4g
Saturated Fat: 2g
Trans Fat: 0g
Calcium: 15% Daily Value
Total Carbohydrate: 2g
Dietary Fiber: 0g