Easily Digestible Arugula Mozzarella Salad Food

PASTA, ARUGULA, AND MOZZARELLA SALAD

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
• Meanwhile, in a large bowl, whisk together lemon zest, lemon juice, and olive oil; season with salt and pepper. Add pasta, arugula, basil, capers, mozzarella, and red-pepper flakes. Toss to combine and season with salt and pepper.

EASILY DIGESTIBLE ARUGULA MOZZARELLA SALAD

Steps:

• 1. Place arugula in a shallow flat reusable (I prefer glass) to go container. 2. Slice soppressatta into long thin strips and place on top of arugula. 3. Dice fresh mozzarella into small 1/4″x1/4″ cubes and spread on top of the soppressatta. 4. Lightly drizzle the olive oil over just the part of the salad covered by the toppings being. careful not to overdress or dress the arugula directly. 6. Top with fresh ground black pepper to taste. *Note - if you dress the salad in this way the arugula will not wilt before you have time to eat it. Simply shake the salad with the lid to the container on before eating and you are good to go! 1. Place arugula in a shallow flat reusable (I prefer glass) to go container. 2. Slice soppressatta into long thin strips and place on top of arugula. 3. Dice fresh mozzarella into small 1/4″x1/4″ cubes and spread on top of the soppressatta. 4. Lightly drizzle the olive oil over just the part of the salad covered by the toppings being. careful not to overdress or dress the arugula directly. 6. Top with fresh ground black pepper to taste. *Note - if you dress the salad in this way the arugula will not wilt before you have time to eat it. Simply shake the salad with the lid to the container on before eating and you are good to go!
• 1. Place arugula in a shallow flat reusable (I prefer glass) to go container. 2. Slice soppressatta into long thin strips and place on top of arugula. 3. Dice fresh mozzarella into small 1/4″x1/4″ cubes and spread on top of the soppressatta. 4. Lightly drizzle the olive oil over just the part of the salad covered by the toppings being. careful not to overdress or dress the arugula directly. 6. Top with fresh ground black pepper to taste. *Note - if you dress the salad in this way the arugula will not wilt before you have time to eat it. Simply shake the salad with the lid to the container on before eating and you are good to go!

ARUGULA MOZZARELLA SALAD

Steps:

• Gently toss arugula and mozzarella with a sprinkle of olive oil, and serve
• Shake all the dressing's ingredient in a jar and add it as much as you like
• Add cherry tomatoes cut in 4 (TOTALLY OPTIONAL)

ARUGULA, MOZZARELLA, ROASTED RED PEPPER AND MINT SALAD

Steps:

• Whisk the olive oil, mayo, vinegar, Dijon, shallot, lemon juice and some salt and pepper together in a small bowl.
• Turn a gas burner on medium-high and cook the whole red pepper directly on the flame, turning occasionally, until charred all over, about 10 minutes. Put the pepper in a small bowl and cover with plastic wrap or a dish towel. Let stand for 15 minutes to steam, then use the back of a paring knife to remove the skin from the pepper. Remove the stem and seeds, then cut the pepper into thin strips.
• Toss the arugula and mint together in a wide shallow bowl or platter, then arrange the mozzarella and peppers on top. Drizzle with the vinaigrette and serve.

ARUGULA, CRISPY MOZZARELLA CHEESE, TOMATO SALAD

Steps:

• To make the balsamic dressing, place the olive oil, vinegar and sugar in a bowl and stir to combine. Set aside.
• Place the flour and breadcrumbs on separate plates. Press the Mozzarella cheese slices into the flour, dip in the egg and press into the breadcrumbs. Heat the oil in a large non-stick frying pan over high heat. Cook the cheese for 1-2 minutes each side or until golden and crispy. Divide the cheese, tomatoes, and arugula between plates and drizzle over the balsamic dressing.