Napoleons
Meal: 144 cal Protein: 6 g Carbs: 4 g Fat: 12 g
This is like taking a Caprese salad and kicking it up a million notches. The oven-dried tomatoes pair so well with the salty cheese and the rich pesto. And the presentation is Instagram-worthy. The key to managing the calories on this dish is two-fold. One, we cut the calories of the pesto by doubling the volume with raw spinach. The spinach has almost no flavor, so it doesn’t at all take away from the pest. And two, we manage the portion size of the cheese by thin (rather than thick) slicing it. This works in this dish because the flavor of the tomatoes is so concentrated by oven drying them.
Ingredients
- ¼ C Spinach
- ¼ C SMART Pesto
- 12 Oven Dried Tomatoes
- 4 Oz Buffalo Mozzarella or Burrata (in water), thinly sliced
- Basil , torn or chiffonade (roll leaves like a cigar and cut crosswise to create ribbons)
Directions
- Layer, starting with pesto, then tomato, then cheese.
- Repeat 2 or 3 times.
- End with a dot of pesto on top.
- Garnish with fresh Basil.
- Place spinach in blender or food processor and purée. Add pesto and pulse until combined, but not fully puréed. Set Aside.
- Place a small amount of pesto on the serving plate.
- Top with tomato, then cheese.
- Spread more pesto and top with tomato, then cheese.
- Repeat one more time.
- Finish with the Basil Chiffonade.
- NOTE: The presentation of this dish is really dramatic if you use Beefsteak or other Large tomato.
