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/ Fried Mozzarella Salad With Tomato Basil Vinaigrette
Fried Mozzarella Salad With Tomato Basil Vinaigrette
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SERVING SIZE:
4
Ingredients
8 ounces Fresh Mozzarella
1 each Egg
1 cup Italian Flavored Breadcrumbs
3 1/2 cups
Furmano's Italian Style Diced Tomatoes with Basil, Garlic & Oregano,
Drained
1/4 cup Basil, Chopped
1 teaspoon Garlic, Minced
1/4 cup Olive Oil
1 tablespoon Balsamic Vinegar
3 tablespoons Vegetable Oil
6 cups Romaine Lettuce
1/2 cup Red Onions, Sliced
Preparation
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.
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.
Tear the romaine lettuce into pieces and put 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.
Diced Tomatoes - Italian Style with Basil Garlic & Oregano (28 oz)
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