Quick and Easy Salad
Furmano's announces winner of “Get your Salad on” recipe contest
Northumberland, PA – Sept 2005 – With summer now behind us, it’s easy to miss all the fresh fruits and vegetables that were once so abundant. But thanks to Furmano’s canned tomatoes you can enjoy that fresh taste year round. Better yet, you can make your typical summer meals, like quick and easy salads, using Furmano’s canned tomatoes and capture back that summertime taste.
The following recipe for “Fried Mozzarella Salad with Tomato Basil Vinaigrette” is a perfect example. Created by Lisa Grant of Cherry Hill, New Jersey, this was the winning recipe of Furmano’s “Get your Salad on” recipe contest. Using Furmano’s Italian Style Diced Tomatoes with Basil Oregano and Garlic as the key ingredient in the dressing, Grant’s recipe is easy to make and even more delicious to eat.
Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
1 large ball (8 oz) fresh mozzarella
1 egg
1 cup Italian flavored breadcrumbs
1 28 oz can Furmano's Italian Style Diced Tomatoes with Basil, Garlic and Oregano, drained
1/4 cup finely chopped basil
1 tsp. minced garlic
1/4-cup olive oil
1 Tbsp. balsamic vinegar 3 Tbsp. vegetable oil
6 cups romaine lettuce, torn into pieces
1/2 cup thinly sliced red onions
Salt and pepper to taste
1. Slice the mozzarella into 8 slices then again in half crosswise. You should have 16 pieces. Whisk the egg in a shallow bowl. Put the breadcrumbs in another shallow bowl. Dip the cheese in the egg, then the breadcrumbs, coating well. Place the cheese on a plate and set aside. Discard any leftover egg or breadcrumbs.
2. In a small bowl, combine drained tomatoes, basil, garlic, olive oil and vinegar. Set aside. Heat half the vegetable oil in a large skillet over medium high heat. Cooking half of the cheese at a time, brown for 30 to 60 seconds on each side or until golden. Repeat with remaining oil and cheese.
3. Put the romaine lettuce in a large bowl. Mix with the onions and stir in the tomato mixture. Toss well. Add salt and pepper to taste. Portion the salad into 4 bowls and top with fried cheese. Mangia!
Consumers are encouraged to enter Furmano’s next recipe contest staring in October at www.furmanos.com. With the “Get your Sauce On…Italian style” recipe contest, Furmano’s will look for delicious Italian inspired dishes that use Furmano tomato products. The grand prizewinner will be awarded a deluxe pasta maker and Anolon cookware set (valued at $500).
In business since 1921, Furmano’s processes millions of cases of tomatoes, beans, salads, vegetables and peppers each year. Furmano’s quality, fresh tasting vegetables are available for the retail and foodservice markets. Please visit www.furmanos.com or call 1-877-877-6032 with questions or for additional information.
Northumberland, PA – Sept 2005 – With summer now behind us, it’s easy to miss all the fresh fruits and vegetables that were once so abundant. But thanks to Furmano’s canned tomatoes you can enjoy that fresh taste year round. Better yet, you can make your typical summer meals, like quick and easy salads, using Furmano’s canned tomatoes and capture back that summertime taste.
The following recipe for “Fried Mozzarella Salad with Tomato Basil Vinaigrette” is a perfect example. Created by Lisa Grant of Cherry Hill, New Jersey, this was the winning recipe of Furmano’s “Get your Salad on” recipe contest. Using Furmano’s Italian Style Diced Tomatoes with Basil Oregano and Garlic as the key ingredient in the dressing, Grant’s recipe is easy to make and even more delicious to eat.
Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
1 large ball (8 oz) fresh mozzarella
1 egg
1 cup Italian flavored breadcrumbs
1 28 oz can Furmano's Italian Style Diced Tomatoes with Basil, Garlic and Oregano, drained
1/4 cup finely chopped basil
1 tsp. minced garlic
1/4-cup olive oil
1 Tbsp. balsamic vinegar 3 Tbsp. vegetable oil
6 cups romaine lettuce, torn into pieces
1/2 cup thinly sliced red onions
Salt and pepper to taste
1. Slice the mozzarella into 8 slices then again in half crosswise. You should have 16 pieces. Whisk the egg in a shallow bowl. Put the breadcrumbs in another shallow bowl. Dip the cheese in the egg, then the breadcrumbs, coating well. Place the cheese on a plate and set aside. Discard any leftover egg or breadcrumbs.
2. In a small bowl, combine drained tomatoes, basil, garlic, olive oil and vinegar. Set aside. Heat half the vegetable oil in a large skillet over medium high heat. Cooking half of the cheese at a time, brown for 30 to 60 seconds on each side or until golden. Repeat with remaining oil and cheese.
3. Put the romaine lettuce in a large bowl. Mix with the onions and stir in the tomato mixture. Toss well. Add salt and pepper to taste. Portion the salad into 4 bowls and top with fried cheese. Mangia!
Consumers are encouraged to enter Furmano’s next recipe contest staring in October at www.furmanos.com. With the “Get your Sauce On…Italian style” recipe contest, Furmano’s will look for delicious Italian inspired dishes that use Furmano tomato products. The grand prizewinner will be awarded a deluxe pasta maker and Anolon cookware set (valued at $500).
In business since 1921, Furmano’s processes millions of cases of tomatoes, beans, salads, vegetables and peppers each year. Furmano’s quality, fresh tasting vegetables are available for the retail and foodservice markets. Please visit www.furmanos.com or call 1-877-877-6032 with questions or for additional information.