SALAMI, TOMATO AND MOZZARELLA SALAD WITH TANGY VINAIGRETTE
Provided by Kardea Brown
Categories side-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Whisk together the red wine vinegar, mustard, oregano and garlic in a large mixing bowl. Slowly stream in the olive oil, continuing to whisk until emulsified. Season with salt and pepper. Add the salami, mozzarella, tomatoes and basil to the bowl and toss to coat with the dressing. Transfer to a serving bowl. If serving right away, toss with basil; otherwise refrigerate for up to 4 hours and toss with basil right before serving.
FRIED MOZZARELLA CHEESE STICKS
These fried cheese sticks are very easy to prepare and sooo good. Enjoy!
Provided by NANCI RENN
Categories Appetizers and Snacks Cheese
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, mix the eggs and water.
- Mix the bread crumbs and garlic salt in a medium bowl. In a medium bowl, blend the flour and cornstarch.
- In a large heavy saucepan, heat the oil to 365 degrees F (185 degrees C).
- One at a time, coat each mozzarella stick in the flour mixture, then the egg mixture, then in the bread crumbs and finally into the oil. Fry until golden brown, about 30 seconds. Remove from heat and drain on paper towels.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 29.5 g, Cholesterol 82.8 mg, Fat 22.5 g, Fiber 1.1 g, Protein 19.4 g, SaturatedFat 7.5 g, Sodium 805.5 mg, Sugar 1.5 g
SALAMI-MOZZARELLA CALZONE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.
- Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.
- Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.
Nutrition Facts : Calories 660, Fat 36 grams, SaturatedFat 14 grams, Cholesterol 171 milligrams, Sodium 1,683 milligrams, Carbohydrate 52 grams, Fiber 3 grams, Protein 34 grams
GRILLED PORTOBELLOS WITH MOZZARELLA SALAD
These colorful mushrooms are so filling, they're almost a meal in themselves. They can also be served with a small garden salad or as a hearty side dish. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients; cover and chill until serving., Spritz mushrooms with cooking spray. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill mushrooms, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until tender. Spoon 1/2 cup tomato mixture into each mushroom cap.
Nutrition Facts : Calories 133 calories, Fat 8g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 190mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
FRIED MOZZARELLA
Not a dieter's dish, but definately a nice/easy appetizer for a small party. Serve with a little tomato sauce for dipping. Kids love these!!
Provided by Chippie1
Categories Cheese
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil to 360 degrees.
- While the oil is heating, beat the eggs in a shallow bowl.
- Press cheese slices into the flour, coating them evenly with a thin layer of flour.
- Shake off any excess.
- Dip them into the egg, then into the breadcrumbs.
- Dip them once more into the egg and then back into the breadcrumbs.
- Fry immediately in the hot oil until golden brown (about 2 minutes).
- Drain quickly on paper towels, and serve hot.
Nutrition Facts : Calories 291.9, Fat 21.5, SaturatedFat 12, Cholesterol 172.9, Sodium 568.3, Carbohydrate 2.1, Sugar 1.1, Protein 22
FRIED MOZZARELLA WITH SALAMI & PORTABELLA SALAD (30 MIN MEAL
A 30 minute meal by Rachael Ray (October 2008 Magazine). Sounds delish! She recommends throwing some sliced black olives on top too.
Provided by januarybride
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, cook the salami over medium heat, turning, until just browned, about 3 minutes per batch; drain on paper towels.
- In the skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms, season with salt and pepper and cook, turning, until tender, about 8 minutes; thinly slice and transfer to a large bowl.
- Meanwhile, transfer the breadcrumbs to a plate. In a shallow bowl, beat the eggs.
- Coat each cheese slice in breadcrumbs, dip in the egg, then coat again with breadcrumbs; place on a sheet of wax paper.
- In the same skillet, heat 1/4 cup olive oil over medium-high heat. Add 4 cheese slices and cook until crisp, about 1 minute on each side; transfer to a plate. Repeat with the remaining cheese slices.
- Add the mixed greens, vinegar, salami and remaining 1 tablespoon olive oil to the mushrooms, season with salt and pepper and toss.
- Place 2 mozzarella steaks on each of 4 plates and serve with the salad.
Nutrition Facts : Calories 818.7, Fat 57.9, SaturatedFat 22.2, Cholesterol 268.4, Sodium 1387.1, Carbohydrate 34.6, Fiber 2.5, Sugar 5.2, Protein 39.9
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