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Peppery Mozzarella Salad

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Submitted by saturneyes

YIELD

4 servings

PREP

25 min

COOK

0 min

READY

1 hrs

Ingredients

6 173.4
OUNCES ML/G MOZZARELLA CHEESE
2 2
LARGE LARGE BEEFSTEAK TOMATOES
cut in half *
1 1
EACH EACH AVOCADOS
ripe
2 2
EACH EACH SHALLOTS
peeled, thinly sliced *
79
CUP ML OLIVE OIL
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML SUGAR
1 1
X X SALT
to taste *
½ 2.5
TEASPOON ML DRY MUSTARD
2 1E+1
TEASPOONS ML GREEN PEPPERCORNS
crushed *
½ 2.5
TEASPOON ML OREGANO
dried
1 1
X X BREAD STICKS *

Directions

Thinly slice cheese and tomato and arrange on 4 small plates.

Cut avacado in thin slices and arrange with cheese and tomato.

Separate shallots in rings and scatter over salad.

In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano.

Shake vigorously until well blended.

Spoon over salad and let marinate 1 hour.

Garnish with basil, if desired, and serve with warm crusty bread or bread sticks.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 355 82% from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 265mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 14%
Sugars g
Protein 23g
Vitamin A 7% Vitamin C 15%
Calcium 34% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

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