Fresh Mozzarella Salad

Fresh, moist mozzarella is a real treat. This delicate cheese is soft, light, and creamyquite a contrast from hard shredded or powdered mozzarella.

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  • Makes: 4 servings
  • Prep: 15 mins
  • Bake: 20 mins 425°F
  • Stand: 30 mins

Fresh Mozzarella Salad

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Directions

  1. Preheat oven to 425 degrees F. Halve sweet peppers lengthwise; remove stems, seeds, and membranes. Place peppers, cut side down, on foil-lined baking sheet. Bake for 20 to 25 minutes or until skins are blistered and dark. Remove from oven; immediately cover tightly with foil. Let stand about 30 minutes to steam.
  2. Remove skin from peppers; discard. Cut roasted sweet peppers into 3x1-1/2-inch strips. On chilled salad plates, loosely overlap sweet pepper strips, mozzarella slices, and half of the arugula or spinach. Drizzle with olive oil and vinegar. Sprinkle with pepper and salt, if desired.
  3. Surround with remaining arugula or spinach. Garnish with hot pepper half, if desired. Makes 4 servings.

From the Test Kitchen

*

Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them and be sure to wash your hands thoroughly afterward.

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Nutrition Facts (Fresh Mozzarella Salad)

  • Per serving:
  • 306 kcal ,
  • 26 g fat
  • (9 g sat. fat ,
  • 44 mg chol. ,
  • 218 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 12 g pro.
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