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.
FESTIVE SALAD WITH TOMATOES, BASIL AND MOZZARELLA IN A CREAMY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
- For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
- Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.
FRESH MOZZARELLA TOMATO SALAD
"It will only take you a few minutes to prepare this attractive salad and have it ready when a hungry bunch is coming in to eat," says Regina Wood of Mackenzie, British Columbia. Basil is the finishing touch.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Alternate tomato and cheese slices on a platter. Drizzle with oil; sprinkle with the basil, salt and pepper. Serve immediately.
Nutrition Facts : Calories 204 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 159mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
FRESH MOZZARELLA AND TOMATO SALAD WITH SHERRY VINAIGRETTE
Provided by Fran Schumer
Categories easy, quick, salads and dressings
Time 25m
Number Of Ingredients 15
Steps:
- Drain the peppers and, in a bowl, mix with 1/4 cup olive oil.
- Add a pinch of salt and briefly grill.
- Put back in bowl, add another 1/4 cup olive oil, garlic, thyme and chopped parsley. Mix well and keep warm.
- Combine sherry, the remaing oil and dijon mustard. Season to taste with salt and pepper. Whisk slightly and store in refrigerator.
- Arrange peppers around plate. Alternate mozzarella and tomatoes on top of peppers.
- In bowl, mix lettuce, parsley, scallions and olives and dress with all but 1/2 cup of the vinaigrette. Make a mountain in the center on each plate. Spoon vinaigrette on top of mozzarella and tomatoes. Sprinkle walnuts on top of lettuce.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 17 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 437 milligrams, Sugar 3 grams, TransFat 0 grams
FRESH MOZZARELLA AND TOMATO SALAD
A splash of lemon and hint of refreshing mint brighten up the medley of red tomatoes, creamy mozzarella and ripe avocados in this colorful, sensational salad. -Lynn Scully, Rancho Santa Fe, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the tomatoes, cheese, basil, parsley and mint; set aside., In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving., Just before serving, stir in avocados. Serve with a slotted spoon.
Nutrition Facts : Calories 305 calories, Fat 26g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 309mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.
FRESH MOZZARELLA AND STRAWBERRY SALAD
So romantic and elgant;) This also makes a great first course with some crusty Italian bread and red wine or champagne.
Provided by JamesDeansGirl
Categories Strawberry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slice the mozzarella into 1/2" thick slices; arrange in overlapping slices on 4 salad or dessert plates.
- Refrigerate.
- Toss the strawberries with the sugar in a bowl and set aside to meld, about 30 minutes.
- Spoon the berries and their juice alongside the cheese; drizzle both the cheese and berries with the olive oil, then the vinegar.
- Serve immediately.
Nutrition Facts : Calories 617, Fat 52.6, SaturatedFat 18.7, Cholesterol 89.7, Sodium 714.2, Carbohydrate 11.6, Fiber 1.4, Sugar 8.2, Protein 25.7
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
SPRING PASTA SALAD WITH ASPARAGUS, TOMATO AND MOZZARELLA
Spring is in the air! So many recipes come to mind this time of year. Here's one you're sure to enjoy.
Provided by FLUFFSTER
Categories Penne
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put up a large pot of salted water for cooking the pasta and bring it to a boil.
- Add the asparagus and blanch it until just tender, about 3 minutes.
- Scoop the asparagus from the water with a large strainer spoon and place in a colander. Run cold water over it to stop the cooking process, and to preserve the bright green color. Drain well and slice into small pieces on the diagonal, leaving the tips whole.
- Bring the water back to a rapid boil and cook the penne until just al dente (tender but slightly firm to the bite). Run the pasta under cold water and drain very well.
- In a large serving bowl, add the pasta, the blanched asparagus and all the remaining ingredients. Season with salt and pepper and toss well until all the pasta is well coated with dressing. Taste for seasoning. This is best served at room temperature.
- Note: Another lovely addition to this pasta is about 3/4 cup freshly shelled spring peas. Blanch them for 1 minute in the boiling pasta water after you blanch the asparagus. Drain well and add them to the bowl along with the other ingredients.
Nutrition Facts : Calories 1004.9, Fat 54.4, SaturatedFat 12.5, Cholesterol 44.9, Sodium 397.1, Carbohydrate 109.2, Fiber 19.2, Sugar 7.5, Protein 29.6
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