Recipe - Stuffed Mozzarella

4 ounce Partskim mozzarella cheese
Three fourths pound Spinach leaves; steamed
2 Roasted peppers; cut or sliced up
lengthwise
1 tablespoon Balsamic vinegar
2 cup Mixed salad greens
2 Fresh tomatoes; cut or sliced up

Flatten fresh mozzarella to 1/2inch width. Layer with spinach and red
peppers. Roll up jellyroll fashion from longest end. Slice and serve with
greens and fresh tomato slices drizzled with balsamic vinegar.

Per serving: 132 calories, 198 milligrams sodium, 30 percent calories from
fat (about 5g fat). Nutrition calculated by the Bergen Record, NJ Or 120
cals, 6g fat (39% cff)est by MasterCook

SOURCE: Pascack Valley Hospital's eighth annual HeartWise Food Tasting held
last week at the Park Ridge Marriott, reported by Patricia Mack, Food
Editor, Bergen Record, NJ 03/31/99(Wed) Restaurant reviews are mixed
(http://www.bergen.com/dineout/dine0822199708221.htm)

Location: Gian Carlo's Italian Restaurant & Cafe *301A Center Ave.
*Westwood, NJ *Casual and contemporary, with alfresco seating, moderate
prices.

Notes: Cortes uses tasty ingredients balsamic vinegar, roasted red
peppers, fresh tomatoes, and partskim mozzarella cheese.

Recipe by: Carlos Cortes, chef, Gian Carlo's, Westwood, NJ

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