Caprese Salad with Peach White Balsamic & Basil Olive OilMissy - Blissbranding Digital Specialist
8 oz. Fresh mozzarella, sliced 1⁄4 inch thick
3-4 Large ripe peaches, washed, pitted and sliced 1⁄4 inch thick
3-4 Large Heirloom tomatoes, sliced 1⁄4 inch thick
10-12 Fresh basil leaves,
1⁄4 Cup Coronado Taste of Oils Peach White Balsamic Vinegar
1⁄4 Cup Coronado Taste of Oils Basil Olive Oil
Pinch of salt
In small bowl, whisk first 4 ingredients together. (set aside)
Bring 4 cups of water & Quinoa to boil in large sauce pan, cook uncovered over medium heat for 10 minutes. (until all liquid is absorbed).
Transfer to large serving bowl and let cool.
When cool, add remaining ingredients and gently stir.
Pour dressing over Quinoa salad and chill for 2 hours before serving.