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SALAD - Pecan crusted mozzarella salad
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1/3 c | pecan halves |
1/2 oz | parmesan cheese |
1/2 (16 oz) | log fresh mozzarella cheese |
1 tbsp | flour |
1 | egg |
1/3 c | panko bread crumbs |
2 tsp | olive oil |
1/2 c | prepared balsamic vinaigrette |
2 tsp | dijon mustard |
1 c | grape tomatoes |
6 c | mixed greens salad blend |
Finely chop pecans. Grate parmesan cheese. Slice mozzarella cheese into eight rounds about 1/2 inch think. Place flour in coating tray. Lightly beat egg in second tray. Combine pecans, parmesan cheese and bread crumbs in third tray. Lightly dredge each mozzarella round in flour, shaking off excess; dip into egg and then into pecan mixture, coating evenly.
Add oil to skillet. Heat over medium heat 1-3 minutes or until shimmering. Cook mozzarella rounds 2-4 minutes or until coating is golden brown and cheese begins to soften around edges, turning once.
Add vinaigrette and mustard to bowl, mix well. Cut tomatoes in half lengthwise. Divide mixed greens and tomatoes among serving plates; drizzle with vinaigrette and top with mozzarella rounds.
each serving 400 calories
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