Peppery Mozzarella Salad
Yield
4 servingsPrep
25 minCook
0 minReady
1 hrsTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
mozzarella cheese
|
|
| 2 | large |
beefsteak tomatoes
cut in half |
*
|
| 1 | each |
avocados
ripe |
|
| 2 | each |
shallots
peeled, thinly sliced |
*
|
| ⅓ | 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
mozzarella cheese
|
|
| 2 | large |
beefsteak tomatoes
cut in half |
*
|
| 1 | each |
avocados
ripe |
|
| 2 | each |
shallots
peeled, thinly sliced |
*
|
| 79 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
sugar
|
|
| 1 | x |
salt
to taste |
*
|
| 2.5 | ml |
dry mustard
|
|
| 1E+1 | ml |
green peppercorns
crushed |
*
|
| 2.5 | ml |
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.
