Stacked Salad

The Association for Dressings and Sauces (dressings-sauces.org) Ingredients 1 C. Lite balsamic dressing ¼ C. Pine nuts 4 Lg. Ripe tomatoes 2 Lg. Roasted red peppers packed in water, cut into ½” pieces ½ C. Pitted kalamata olives slivered 10 Lg. Fresh basil leaves chopped, plus extra leaves for garlic 8 Mozzarella slices ¼ C. Coarsely chopped fresh parsley 1 Pkg. Toasted pita chips Directions Toast pine nuts in 350ºF. oven for 5 – 7 minutes. Cool. Slice top and bottom off each tomato and save for another use or discard. Cut each tomato into three slices. Transfer to plates. In a bowl, combine peppers, olives, basil and parsley; toss with ¼ cup lite balsamic dressing. Layer each tomato with a Mozzarella slice. Evenly distribute mixture in between each layer of tomato and on top. Sprinkle with pine nuts and drizzle with remaining lite balsamic dressing. Serve with pita chips. Recipe Notes Recipe by T. Marzetti Company.