Grilled Smoked Mozzarella Salad With Balsamic Vinaigrette Recipe By Tasty

GRILLED SMOKED-MOZZARELLA SALAD WITH BALSAMIC VINAIGRETTE RECIPE BY TASTY

Steps:

• Combine Dijon mustard, honey, salt, pepper, oil, and balsamic vinaigrette in a small bowl and stir to combine. NOTE: You can also shake the ingredients in a jar with a secure lid.
• Slice the mozzarella into ¼-inch (6 mm) slices and toss them with olive oil in a bowl.
• Press each slice into the breadcrumbs to fully coat the entire surface.
• Lay the slices out on a parchment paper-lined baking sheet and freeze for about 30 to 45 minutes.
• Cook each slice in a pan or grill about 2 minutes each side until breadcrumbs are golden and grill marks appear.
• Transfer each slice onto your salad and top with salad dressing.
• Nutrition Calories: 2424 Fat: 202 grams Carbs: 87 grams Fiber: 4 grams Sugars: 21 grams Protein: 62 grams
• Enjoy!

SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE

Steps:

• Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.

ARUGULA AND SMOKED MOZZARELLA SALAD WITH LEMON VINAIGRETTE

Steps:

• Mix radicchio, arugula, and tomatoes in large bowl. Place lemon juice in small bowl. Gradually whisk in olive oil. Season dressing with salt and pepper. Add to salad; toss. Divide among 6 plates. Sprinkle salads with nuts. Serve with cheese.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

TOMATO, BASIL & SMOKED MOZZARELLA PASTA SALAD = 4 WW POINTS

Steps:

• Cook pasta according to package directions; drain and transfer to a large bowl. Add vinegar, oil and oregano; toss to coat.
• Fold in tomatoes, basil and mozzarella; season to taste with salt and pepper. Serve warm or chilled. Yields about 1 cup per serving.
• Notes: For added flavor, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.