Lunch: Heirloom Caprese Salad Recipe | MyRecipes

Recipe by Lori Powell This light and fresh salad is the perfect grab-and-go lunch. Leave a little room at the top of the container so you can shake the ingredients together just before eating.

This recipe includes superfoods such as:

Nuts, Basil

Health benefits of Heirloom Caprese Salad Recipe | MyRecipes

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

Salt and freshly ground black pepper
1/2 cup whole-wheat orzo
3 tablespoons sliced pitted kalamata olives
3 tablespoons finely chopped fresh basil
2 tablespoons plus 1 tsp. extra-virgin olive oil
2 tablespoons pine nuts, optional
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 cups cherry or grape tomatoes, halved
3 ounces bocconcini, quartered
1 tablespoon finely chopped shallot
2 cups baby arugula

Instructions

Preheat oven to 350 ºF. Bring a medium saucepan of salted water to a boil. Stir in orzo and cook until just tender, about 8 minutes or according to package instructions. Drain and rinse under cold water until cool. Drain well and transfer to a bowl. Stir in olives, 1 Tbsp. basil, 1 tsp. oil and 1/4 tsp. each salt and pepper. While orzo is cooking, if using pine nuts, spread them on a small baking sheet and bake, stirring once, until golden and fragrant, 5 to 8 minutes. Transfer to a small bowl and let cool.
In a medium bowl, whisk together vinegar, mustard, 1/2 tsp. pepper and a pinch of salt until well combined. Slowly add remaining 2 Tbsp. oil in a stream, whisking until emulsified. Fold in 1 cup tomatoes, bocconcini, remaining 2 Tbsp. basil and shallot.
Layer salad evenly between 2 1-quart-capacity containers, beginning with tomato mixture, then adding orzo, remaining 1 cup tomatoes, arugula and pine nuts. Cover containers. Salads will keep, covered and refrigerated, for 2 days. Let containers sit at room temperature for at least 20 minutes before serving. Shake container before eating to distribute ingredients.

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