Holiday Caprese Salad

Holiday Caprese Salad

Holiday Caprese Salad


    • Pesto
    • Olive oil1 cup
    • 100% Juice Blend Cranberry1 cup
    • Craisins® Original Dried Cranberries1/2 cup
    • Fresh lemon juice2 tablespoons
    • Fresh basil2 1/2 ounces
    • Sliced almonds 1/2 ounce fresh mint2 ounces
    • Salt and pepper1 dash
    • Cranberry-nutmeg reduction
    • The Original Cranberry Juice Cocktail3 cups
    • Ground nutmeg1 teaspoon
    • Large beefsteak tomato1
    • Ball fresh mozzarella cheese1 8-ounce
    • Craisins® Original Dried Cranberries1/4 cup
    • Reserved basil and mint leaves
    • Featured Product

      The Original Cranberry Juice Cocktail

    • 100% Juice Blend - Cranberry front image.

      Featured Product

      100% Juice Blend Cranberry

    • Craisins® Original Dried Cranberries front image.

      Featured Product

      Craisins® Original Dried Cranberries


    To Make Pesto: Combine all pesto ingredients in food processor. Process on high speed for 2 minutes or until smooth. To Make Cranberry-Nutmeg Reduction: Pour cranberry juice into medium saucepan; bring to a boil over high heat. Reduce heat and simmer for 1 hour or until reduced to thin syrup consistency. Add nutmeg; stir until blended. Slice tomato into 4 or 5 even slices; cut each slice in half. Slice cheese the same way. Stack basil and mint leaves together; roll tightly into a cylinder and thinly slice. Spoon about 1/2 cup pesto onto each serving plate, spreading to cover. Top each with alternating slices tomato and cheese. Garnish with dried cranberries, basil and mint. Drizzle Cranberry-Nutmeg Reduction evenly over each serving. Makes 4 servings. 2011 Ocean Spray Foodservice Ultimate Cranberry Recipe Contest Finalist Shawn Bucher