Arugula Mozzarella Roasted Red Pepper And Mint Salad Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Add the tomatoes to a shallow 2-quart casserole dish in a single layer.
• Toss the tomatoes with the oil, and salt and pepper, to taste. Make sure the tomatoes are cut side up after tossing. Roast until the tomatoes are extremely tender, about 35 to 40 minutes. Remove them from the oven and keep warm.
• In a large salad bowl, toss the arugula, mozzarella balls, basil and the warm tomatoes along with any juices from the dish. Drizzle with some good balsamic and season with salt and pepper, to taste.

Steps:

• In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.

Steps:

• In a mortar or spice grinder, coarsely grind the fennel seeds. In a small bowl, whisk the ground fennel with the red wine vinegar and Dijon mustard; season with salt and pepper.
• Gradually add the olive oil, whisking until the dressing is emulsified. In a bowl, toss the lettuce with the arugula and mint.
• Add the dressing and season with salt and pepper. Toss well and serve.

Steps:

• Top pizza crust with pizza sauce, spreading with back of a spoon to within 1/2-inch of edge.
• Arrange mozzarella slices evenly over sauce.
• Bake the pizza at 400 for 7-10 minutes, or until crust is crisp and browned and cheese is melted.
• Transfer to a cutting board and scatter arugula over pizza.