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Salad with mozzarella - morsels

Salad with mozzarella - morsels

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Recently I bought a sensational buffalo mozzarella, produced right at her mother's Italy, at home. I can honestly say that so far I haven't really eaten mozzarella. I had missed in culinary shows how to prepare small balls from successive, folded layers. About the taste what can I tell you fresh, delicious and creamy. I thought I would give it a Mediterranean flavor by seasoning the wonders of balls with olive oil and oregano.

Rocket and mozzarella salad

This salad combines special flavors, becoming a real sensory challenge!

We propose a arugula and mozzarella salad, because it is consistent, tasty, full of vitamins and healthy. The little ones can also help you prepare it.


  • Salad ingredients: 1 orange
  • 100 g arugula
  • 125 g mozzarella
  • 1 red onion
  • 1/2 pomegranate, (optional)
  • Dressing ingredients: 3 tablespoons olive oil
  • juice from 1 lemon
  • 1 teaspoon mustard seeds
  • 2 teaspoons mustard with berries
  • 1 teaspoon poppy seeds

Steps needed to prepare

  1. The first step of this recipe is to wash the arugula very well, which we let rest a little in a bowl.
  2. Continue by peeling the oranges. The easiest way to peel an orange is to peel it with an upper and lower knife.
  3. The orange thus cleaned is sliced ​​and added over the arugula, already soaked :).
  4. Cut the red onion into rounds, break the mozzarella & icircn into smaller or larger pieces, according to your preferences, and add them along with the other ingredients.
  5. The next step is to prepare the dressing. In a bowl, add the olive oil, lemon juice, mustard seeds, mustard seeds and poppy seeds.
  6. Mix them well and add them over the salad.
  7. At the end you will have a light and delicious salad to which you can add pomegranate seeds.

I know that nutritionists recommend that fruits be eaten separately in the morning on an empty stomach. But by applying the principle of & # 8222 moderation in all & # 8221 and keeping in mind that a certain combination not recommended by nutritionists can be just a deviation and not a rule, we can enjoy a delicious meal without too many rebukes of conscience.

From experience I could say that it fits very well with a generous portion of fried fish.

Different recipes

Sauce recipes, garnish recipes, pickle recipes, compote recipes, jam recipes, salad recipes, chicken salad, mushroom salad, caviar salad, hot and cold appetizers & # 8211 recipes in pictures.

Mozzarella salad

1.Mix the olive oil with the juice of lemon & acircie, a pinch of salt and a little oregano. The dressing thus obtained, leave it to cool for 5-10 minutes.

2. Meanwhile, wash the lettuce leaves, dab them with an absorbent napkin and break them into pieces. Then put them in a bowl. Add the olives, julienned onion, sliced ​​tomatoes & icircn and mozzarella.

100 g mozzarella
1 salad
1/2 red onion
2 tomatoes
For dressing
3 tablespoons olive oil
1 tablespoon lemon juice

Next title of the presentation

Sources | Medical Review on 10/15/2018 Reviewed by Kathleen M. Zelman, MPH, RD, LD & # 238n October 15, 2018

(1) Joana Petrova / Flickr
(2) Purestock
(3) Food collection
(4) Boeri / Food Centrale
(5) Francesco83 / Kalium
(6) Gentl and Hyers / FoodPix
(7) Darkmatterphotography / Flickr
(8) Zoonar / H Leitner
(9) Zoonar / Eva Gruendema
(10) Francesco / YAY
(11) Image bank
(12) Image / workbook Richard Eskite
(13) Adie Bush / Photonica

Jennifer Hill, BSc, RD, recipe developer, consultant,
Carolyn Brown, MS, RD, nutritionist, Foodtrainers.
Katie McCammon, MS, RD, LD, Dietitian, QuarterLine, Fayetteville, NC.
Agarwal, S. Canadian Medical Association Journal, September 19, 2000.
Department of Agriculture of the National Library of Agriculture.
Slow Food USA.
Honeyhill organic farm.
University of Missouri Extension.
Ohio State University Extension.

Reviewed by Kathleen M. Zelman, MPH, RD, LD & # 238n October 15, 2018

This tool does not provide medical advice. See additional information.

This tool does not provide medical advice. It is for informational purposes only and does not address individual circumstances. It is not a substitute for your doctor's advice, diagnosis or medical treatment and you should not rely on it to make decisions about your health. Never ignore the advice of a medical professional when looking for a treatment because of something you read on this site. If you think you have a medical emergency, contact your doctor immediately or call 911.

Caviar salad with onion

Pike caviar salad with onion. This recipe is very tasty, it is prepared very quickly, with only a few ingredients - most of which you already have at home - onions, bread, oil, lemon. The commercial ones contain a lot of preservatives, unhealthy fats, dyes and too few caviar. You can replace the bread with a few tablespoons of boiled semolina. For this onion caviar salad recipe, you need salted caviar (herring, carp, pike, etc.) that you can find in the supermarket or you can prepare at home (when you gut the fish and find the caviar in a jar, put salt on them- the eggs last a few months in the fridge). Caviar salad can also be made without a mixer, you can use a wooden spoon - add the oil little by little and mix in the same direction as with mayonnaise. I invite you to try this onion caviar recipe. If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Caprese salad with eggplant

2 cloves garlic, crushed
60 g dehydrated tomatoes, cut
30 ml tomato sauce
30 g parsley, chopped
15 g oregano
60 ml olive oil
15 ml balsamic vinegar
5 ml lemon juice
the water
freshly ground black pepper

For the salad:
200 g large, sliced ​​tomatoes
150 g cherry tomatoes
2 sticks, cut and fried a little on the grill
2 eggplants, cut into slices and baked a little on the grill
black olives, to taste
2 red bell peppers, cleaned and cut
200 g mozzarella morsels
roasted pine seeds

Method of preparation

Arrange all the ingredients on a plate, add the red vinaigrette, mix and serve.

How to prepare the dressing:

Mix all the ingredients in a food processor until you get a homogeneous paste. Add enough water so that the sauce has a more watery consistency, and not creamy.

Baked donuts with mozzarella

I made this salad (it's a salad after all) a few weeks ago but these days I've seen that there are still donuts in the markets and peppers, fatter or weaker, are everywhere. So, if you have the time and desire, you can try to do what you see here.

I baked the donuts on the grill. They can also be baked on the stove, of course. If you have a hood. Hi.

I sprinkled a little salt on them, left them under a towel for ten minutes, so that my fingers wouldn't get cold.

I put lumps of mozzarella in a jar. I sprinkled hot pepper flakes over the cheese.

I also put a few cloves of garlic in the jar.

I stuffed the donuts, a sprig of rosemary came to support the aroma & # 8230

I poured olive oil over the donuts and put the lid on.

After three days in the fridge, this salad is perfect. It is good to put next to meat or on toast or next to some cooked vegetables. It does not stay more than a week, so do not insist, better fill another jar. Stay healthy.

200 gr arugula
300 gr Cherry tomatoes
120 gr morsels or fresh mozzarella, cubes

Basil vinaigrette
2 garlic cloves
85 gr basil leaves, fresh
3/4 cane olive oil
3 tablespoons lemon juice
1 tbsp mustard of Dijon
to taste salt and pepper

Mix the arugula, tomatoes and mozzarella in a bowl.
Sprinkle with basil vinaigrette, leave in the fridge for 10 minutes then serve.

Basil vinaigrette

Put all the ingredients in the blender. Beat a few times until well blended. Season with salt and pepper.
This vinaigrette can be stored for a week in the refrigerator in a glass jar with an airtight lid.

125 g buffalo milk mozzarella
2 pieces of mango
a few fresh mint leaves
60 g of salted and fried pistachios
1 lime
6 tablespoons olive oil
1 teaspoon maple syrup
Sea salt to taste
½ teaspoon Fuchs chillli flakes
¼ teaspoon Fuchs lemongrass
1 Fuchs ground cinnamon knife tip

Caloric value: 995 kj (238 kcal)
Fats: 18.7 g
of which saturated fatty acids: 6.7 g
Carbohydrates: 10.5 g
of which sugars: 7.6 g
Protein: 7.67 g
Salt: 0.3 g