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
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.
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 ONION-MOZZARELLA SALAD
Steps:
- 1. Cut the onions in half-moon slices of about ½ inch, then arrange the slices on a baking sheet. Broil about 5 minutes, or until the skins begin to char. Remove from the broiler and set aside to cool. 2. Arrange the cheese slices on a serving platter, cover with plastic wrap, and refrigerate. 3. In a large frying pan, heat the oil and butter over low heat until the butter has melted. Increase the heat to medium, then add the peppers and saute 7-10 minutes, or until the peppers begin to turn translucent. Add the onions, chives, parsley, salt, and white pepper, and mix with a spoon. Add the hazelnuts and sorrel, mix briefly, and remove from the heat. 4. Remove the cheese from the refrigerator, and spoon the mixture over the slices. Season with vinegar (and lemon juice, if sorrel wasn't obtainable) and serve immediately.
HOT TOMATO AND MOZZARELLA SALAD
Make and share this Hot Tomato and Mozzarella Salad recipe from Food.com.
Provided by ToriS
Categories Broil/Grill
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Arrange the sliced tomatoes and mozzarella in circles in four individual shallow flameproof dishes.
- Sprinkle the chopped red onion and sun-dried tomatoes on top.
- Preheat the broiler to high.
- Whisk together the olive oil, vinegar, mustard, chopped herbs, and seasoning.
- Pour over the salads.
- Place the salads under the hot broiler for 4-5 minutes, until the mozzarella starts to melt.
- Sprinkle pepper over the salads, and serve immediately, garnished with fresh herb sprigs.
Nutrition Facts : Calories 328.2, Fat 26.9, SaturatedFat 9.4, Cholesterol 44.8, Sodium 377.3, Carbohydrate 9.2, Fiber 1.9, Sugar 4.8, Protein 14
WARM TOMATO PASTA SALAD
This Warm Tomato Pasta Salad is a caprese-inspired dish is perfect for feeding a crowd.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
- In a large bowl, toss warm pasta with tomatoes, mozzarella, onion, olive oil, parsley, and garlic. Season with salt and pepper. Serve.
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
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