Crunchy Mozzarella Salad Food
CRUNCHY MOZZARELLA SALAD
A vegetarian rainbow salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds
Provided by Jennifer Irvine
Categories Lunch, Main course
Time 5m
Number Of Ingredients 7
Steps:
- Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
- Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.
Nutrition Facts : Calories 361 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.7 milligram of sodium
MOZZARELLA SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.
WARM MOZZARELLA SALAD
The fresh mozzarella for this salad is warmed in a hot oven for a short time, giving it this soft, luscious heavenly texture. The vinegarette and kalamata olives are a nice foil for the richness of the cheese. Buon Appetit! Oh the credit for this goes to a recipe card from Safeway... the fine print says "try-foods, int'l".. I've made a few adjustments
Provided by CHRISSYG
Categories European
Time 19m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Marinate slices of mozzarella in olive oil 1-2 minutes per side.Mix bread crumbs with ground nuts, grated cheese, parsley and basil. Dredge cheese in breadcrumb mixture. Bake coated cheese at 425 degrees for approx 2-4 minutes. WATCH THE CHEESE. If it looks like it's getting TOO soft, PULL IT. we're not going for fondue here. Toss mixed salad greens with baslamic vinegar and oil and plate. Top dressed greens with mozzarella and then divide the proscuitto, olives and tomatoes among serving plates.
FRESH MOZZARELLA PASTA SALAD
A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.
Provided by Meghan
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
- Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
Nutrition Facts : Calories 370 calories, Carbohydrate 42.5 g, Cholesterol 35.4 mg, Fat 14.4 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 69 mg, Sugar 3.4 g
CRUNCHY ROMAINE SALAD WITH EGGS AND CROUTONS
Crunchy, crispy and delightful! A nice salad to have with dinner or as a small lunch. Use your choice of flavored croutons. Simple and easy!
Provided by Seasoned Cook
Categories Greens
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix romaine lettuce with eggs, croutons and mozzarella cheese.
- Drizzle with ranch dressing.
SEMI-DRY TOMATOES AND MOZZARELLA SALAD
In the _Today's Gourmet_ series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too.... Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread.
Provided by Jacques Pépin
Yield Yield: 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 °F. Line a cookie sheet with aluminum foil. Arrange the tomato halves cut side up on the sheet, and sprinkle 1/2 teaspoon of the salt on top. Bake for 4 hours.
- Remove the tomatoes from the oven (they will still be soft), and put them in a serving bowl. Let them cool, then add the mozzarella, capers, remaining 1/4 teaspoon salt, pepper, garlic, olive oil, and lemon rind, and mix to combine.
- Drop the basil leaves into 2 cups of boiling water, and cook for about 10 seconds. Drain, and cool under cold running water. Press the basil between your palms to extrude most of the water, then chop finely. Add to the salad, toss well, and serve.
CRUNCHY ROMAINE SALAD
A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
Provided by Georgia Julie
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
- Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
- Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g
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