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Portable Mini Caprese Salad

Serves 6.

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    Portable Mini Caprese Salad

    This easy recipe turns Caprese, a tomato and mozzarella salad usually made with sliced tomatoes, into a portable feast with no-need-to-slice grape tomatoes. Picnickers can pick and choose how to construct their baby Caprese salad on their plate. Pecans and crackers are untraditional, but add crunch and can be used to make a tiny crostini for something different.

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    Use the abundance of in-season baby tomato varieties to make this recipe into a multicoloured treat. Everything except the mozzarella can be kept outside your cooler.

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    Portable Mini Caprese Salad

    Ingredients

    • 1 pint (475 mL) grape tomatoes
    • 1 cup (250 mL) fresh basil leaves, packed
    • 1 cup (250 mL) mixed olives
    • 1/2 cup (125 mL) raw or toasted pecans
    • 1 ball (8 oz/225 g) fresh mozzarella, torn
    • 4 oz (113 g) gluten-free or whole grain seeded crackers
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • Flaky sea salt, to taste

    Nutrition

    Per serving:

    • calories332
    • protein11g
    • fat25g
      • saturated fat7g
      • trans fat0g
    • carbohydrates18g
      • sugars2g
      • fibre4g
    • sodium491mg

    Directions

    01

    Pack all ingredients in separate containers. Allow diners to build their own salad with tomatoes, mozzarella, olives, pecans, a drizzle of oil, and sprinkle of salt. Serve with crackers, if using, to build mini crostini or just to add a touch of crunch to the meal.

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    This recipe is part of the Summer to Go collection.

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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.