Crunchy Mozzarella Salad Recipes

CRUNCHY MOZZARELLA SALAD

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.

CRISPY PASTA CAKE WITH RED PEPPER AND MOZZARELLA SALAD

Steps:

• Preheat oven to 200 degrees F.
• Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.
• In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.
• Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.
• Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.

CRISPY PASTA CAKE WITH RED PEPPER AND MOZZARELLA SALAD

Steps:

• Preheat oven to 200 degrees F.
• Add pasta to a large pot of boiling salted water and cook for 2 minutes less then package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.
• In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.
• Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.
• Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Plate on top of crispy pasta cakes.

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.