Tom's Stuffed Mozzarella Spirals

Tom's Stuffed Mozzarella Spirals

Ingredients

• •1/4 pound fresh spinach
• •8 ounces fresh lowfat mozzarella cheese ball
• •1/4 teaspoon dried oregano, crushed between palms
• •1/4 teaspoon garlic powder
• •4 slices (about) prosciutto, sliced paper thin
• •2 ounces roasted, peeled, red bell peppers (jarred or homemade), sliced lengthwise into strips
• •2 cups mixed salad greens
• •2 fresh tomatoes, sliced
• •5 tablespoons Celia's Traditional balsamic vinegar

Directions

1. Steam spinach for two minutes, until limp. Carefully remove leaves so they remain intact and place on paper towels.
3. Place fresh mozzarella between two sheets of plastic wrap and roll out into a rectangle about 8- by 6-inches and 1/2-inch thick. Sprinkle with oregano and garlic powder.
5. Layer prosciutto to the edges of the mozzarella rectangle. Carefully place two layers of the spinach leaves on top of the prosciutto to cover. Position red pepper strips lengthwise in rows about 1 inch apart on top of the spinach.
7. Using the plastic wrap as an aid, roll up the layered mozzarella jelly-roll style from the long side. Wrap roll tightly in plastic wrap and refrigerate at least two hours to firm up.
9. When ready to serve, slice mozzarella logs into rounds and serve on top of salad greens with sliced tomatoes. Drizzle with balsamic vinegar.