Spicy Marinated Mozzarella With Oregano And Capers Food

SPICY ITALIAN SALAD

Spicy Italian Salad image

Requests for this salad are never ending at any gathering!!!

Provided by Diana

Categories Salad Vegetable Salad Recipes

Time 4h30m

Yield 6

Number Of Ingredients 16

Ingredients

½ cup canola oil
⅓ cup tarragon vinegar
1 tablespoon white sugar
1 teaspoon chopped fresh thyme
½ teaspoon dry mustard
2 cloves garlic, minced
1 (8 ounce) can artichoke hearts, drained and quartered
5 cups romaine lettuce - rinsed, dried, and chopped
1 red bell pepper, cut into strips
1 carrot, grated
1 red onion, thinly sliced
¼ cup black olives
¼ cup pitted green olives
½ cucumber, sliced
2 tablespoons grated Romano cheese
ground black pepper to taste

Steps:

In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 13.2 g, Cholesterol 2.6 mg, Fat 21.1 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 462.2 mg, Sugar 5.1 g

SPICY MARINATED MOZZARELLA WITH OREGANO AND CAPERS

Spicy Marinated Mozzarella with Oregano and Capers image

Categories Salad Cheese Appetizer Picnic Low Carb Quick & Easy Backyard BBQ Mozzarella Summer Party Oregano Capers Bon Appétit

Yield Makes 6 appetizer servings

Number Of Ingredients 8

Ingredients

12 ounces fresh water-packed mozzarella cheese, drained, cut into 1/4-inch-thick slices
6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 tablespoon minced fresh oregano
1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
2 tablespoons capers, chopped

Steps:

Overlap cheese slices on medium platter.
Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and crushed pepper and stir just until garlic begins to color, about 2 minutes. Remove from heat; stir in oregano, salt, and pepper. Cool. Stir in capers and remaining 4 tablespoons oil. Spoon over cheese slices.

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