This year for our Easter dinner we decided to keep things low key. We had delicious ham sandwiches on fresh rolls and an abundance of yummy salad sides. I decided to try a new creation- green bean caprese salad. I am pretty sure it has probably been done before but this is the way I made it. I thought it was yummy and the girls at work agreed- I took leftovers to work on Monday. This definitely qualifies as a 'better the next day' recipe. Since several of you have asked for the recipe here it is:
About a pound of steamed green beans- use fresh or frozen
3/4 a pint of cherry tomatoes cut in half
4 oz mozzarella cheese cut in to bite size pieces
2-3 fresh basil leaves chopped
Dressing:
1/4Cup olive oil
1/4 Cup balsamic vinegar- you can use less but I LOVE vinegar
1/4 teaspoon garlic powder
salt and pepper to taste
Mix all the ingredients together. Let sit at least and hour. And Enjoy!