Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Red, White and Blue Caprese Salad
Serving Amount
Ingredients
2 cups cherry tomatoes, halved
1⁄4 cup basil leaves, roughly shredded
1⁄3 cup blueberries
5 oz. mozzarella cheese, sliced
2 Tbsp. balsamic reduction
2 Tbsp. olive oil
salt and pepper to taste
Instructions
Step 1
Using a star-shaped cutting tool, cut stars out of the mozzarella cheese. Save the scraps for a pasta, dog treats or salad later.
Step 2
In a bowl, add tomatoes, basil, blueberries and mozzarella. Toss with olive oil. Season with salt and pepper to taste.
Step 3
Finish by drizzling balsamic reduction on top.
