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Peppery Mozzarella Salad

 

13

Yield

4

servings

Prep

25

min

Cook

0

min

Ready

1

hrs

Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

6 ounces mozzarella cheese
2 large beefsteak tomatoes
cut in half
*
1 each avocados
ripe
2 each shallots
peeled, thinly sliced
*
cup olive oil
2 tablespoons lemon juice
½ teaspoon sugar
1 x salt
to taste
*
½ teaspoon dry mustard
2 teaspoons green peppercorns
crushed
*
½ teaspoon oregano
dried
*
1 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

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 35582% of calories 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?

 

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