Product Recall:Various Brands of Vegetable Products

Mason Jar Caprese Salads with Prosciutto Chips

Prep time: 20min
Total time: 30min
Serves: 4
¼ cup
olive oil, divided
60 mL
4
slices prosciutto
2 cups
grape tomatoes, halved
500 mL
1 tbsp
red wine vinegar
15 mL
1
clove garlic, minced
¼ tsp
salt
1 mL
1 cup
cocktail bocconcini (5 oz/ 150g)
250 mL
20
basil leaves
2 cups
cooked whole-wheat fusilli, cooled
500 mL
Per serving (¼ recipe):
calories
380
fat
23 g
saturated fat
7 g
carbs
32 g
sugar
3 g
protein
14 g
cholestrol
30 mg
fibre
4 g
sodium
240 mg

Directions

  1. Heat 1 tbsp (15 mL) oil in large skillet set over medium heat. Cook prosciutto 4 to 5 min, or until crisp. Transfer to paper towel-lined plate to drain. Cool completely and crumble into small pieces.

  2. Meanwhile, toss tomatoes with remaining 3 tbsp (45 mL) oil, vinegar, garlic and salt. Set aside.

  3. Fill four 2-cup (500-mL) Mason jars (or 4 tall, narrow re-sealable food containers), by layering ingredients into jars in the following order from bottom to top: tomato mixture, bocconcini, basil, fusilli, and crispy prosciutto. Seal jars and store refrigerated up to 24 hr. Shake well before serving.