Spring for a Salad and an Appetizer

Marinated Mozzarella Balls with Roasted Tomatoes and Mixed Greens

Cook's Notes: The following list of ingredients can be increased or decreased depending on how many  servings you need.

Ingredients:

• Herb marinated mozzarella balls (deli section) 
• Red and yellow cherry tomatoes
• 4 garlic cloves, minced
• Mixture of spinach and arugula 
• Fresh basil
• Pine nuts
• Olive oil 
• Dark balsamic vinegar ( good quality) 

Directions:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone pad. 
• Spread tomatoes and garlic out on pan. Drizzle with olive oil. Roast for 12 minutes. Set aside and cool. 
• Drain mozzarella balls and mix with greens, roasted tomatoes and garlic, fresh basil and pine nuts. Drizzle with a little olive oil and balsamic vinegar. Mix all ingredients together. 

Tomato and Mozzarella Caprese Skewers

Recipe from Taste of Home makes 12 kabobs
Cook's notes: These appetizers can be made up early in the day before serving and stored in refrigerator. The basil does wilt a little, but they still look fine. As far as the mozzarella goes, I chose the ciliegine, or cherry-sized, mozzarella balls.
Ingredients:

• 24 grape tomatoes 
• 12 cherry-size fresh mozzarella cheese balls or marinated mozzarella balls
• 24 fresh basil leaves 
• 2 TB. olive oil or lemon olive oil
• 2 tsp. dark balsamic vinegar (good quality)

Directions:

• On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves; place on a serving plate. 
• In a small bowl, whisk the oil and vinegar; drizzle over kabobs just before serving.

Rejoice Rejoice my Rhododendrons are blooming!  

Spring has returned. The Earth is like a child that knows poems.

—Rainer Maria Rilke