Mozzarella Veggie Salad Recipes

ROASTED VEGETABLE SALAD WITH MOZZARELLA

This delicious salad uses squash and tomatoes from our recipe for Roasted Vegetable Lasagna for a lighter meal that's still satisfying.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 7

Roasted Vegetable Salad with Mozzarella image

Steps:

In a large bowl, whisk together shallot, red-winevinegar, and extra-virginolive oil. Add spinach, reservedroasted squash and tomatoes, and torn mozzarella. Toss to coat.Season with coarse salt and groundpepper.

Nutrition Facts : Calories 318 g, Fat 22 g, Fiber 4 g, Protein 16 g

Ingredients

1 small shallot, minced
1 tablespoon red-wine vinegar
4 teaspoons extra-virgin olive oil
1/2 pound spinach
Reserved roasted squash and tomatoes from Roasted Vegetable Lasagna
1/2 pound torn mozzarella
Coarse salt and ground pepper

MOZZARELLA VEGGIE SALAD

Vibrant garden-fresh vegetables get fast flavor from a store-bought vinaigrette and cubed cheese in this swift lunch salad from our Test Kitchen. It's also a tasty contribution to last-minute picnics and world place potlucks.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 8 servings.

Number Of Ingredients 5

Mozzarella Veggie Salad image

Steps:

In a large serving bowl, combine all ingredients.

Nutrition Facts : Calories 100 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 252mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1 pint grape or cherry tomatoes
2 cups fresh broccoli florets
1 cup fresh cauliflowerets
1 cup cubed part-skim mozzarella cheese
3/4 cup balsamic vinaigrette

CRUNCHY MOZZARELLA SALAD

A vegetarian rainbow salad with cucumber strips, semi-dried tomatoes, peppers, cheese and seeds

Provided by Jennifer Irvine

Categories Lunch, Main course

Time 5m

Number Of Ingredients 7

Crunchy mozzarella salad image

Steps:

Put the salad leaves, cucumber, semi-dried tomatoes and pepper in a large bowl and toss together. Divide the salad between 2 serving plates.
Divide the mozzarella equally between the plates, scatter with pumpkin seeds, and drizzle with balsamic vinegar and oil from the tomatoes.

Nutrition Facts : Calories 361 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.7 milligram of sodium

Ingredients

100g lamb's lettuce or baby spinach leaves, or a mixture of both
½ cucumber , cut into ribbons using a vegetable peeler
100g semi-dried tomatoes in oil from a jar (reserve 1 tbsp oil for drizzling)
1 yellow pepper , deseeded and cut into thin strips
125g ball light buffalo mozzarella , cut into slices
2 tsp pumpkin seed
2 tsp balsamic vinegar

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