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Fresh Mozzarella Salad W

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Ingredients

Adjust Servings:
4 ears sweet corn in the husk
1/2 lb fresh mozzarella cheese cut into 1/4-inch cubes or 1/2 lb bocconcini
2 ripe avocados halved peeled and cut into 1/4 inch cubes
1/2 pint grape tomatoes or 1/2 pint other small tomatoes halved
8 - 10 fresh basil leaves cut into thin strips
sea salt & freshly ground black pepper
3 handfuls of young arugula or 3 baby greens
2 tablespoons red wine vinegar plus
2 teaspoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon freshly grated lemon zest
1 - 2 teaspoon lemon juice to taste
1 - 2 fresh basil leaf cut into thin strips
1 tablespoon chopped fresh oregano leaves

Nutritional information

597.9
Calories
440 g
Calories From Fat
48.9 g
Total Fat
12.6 g
Saturated Fat
44.8 mg
Cholesterol
394.4mg
Sodium
29.2 g
Carbs
9.8 g
Dietary Fiber
4.2 g
Sugars
17.9 g
Protein
213g
Serving Size (g)
4
Serving Size

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Fresh Mozzarella Salad W

Features:
    Cuisine:

    This is really very good! I followed as written and it was good...and then I added some very finelly chopped red onion about a 1 Tb. there is none left over. Great salad to take to a party!

    • 85 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Fresh Mozzarella Salad W/ Avocado, Roasted Corn & Tomato,Source: NBC Today Show, summer vegetables.,This is really very good! I followed as written and it was good…and then I added some very finelly chopped red onion about a 1 Tb. there is none left over. Great salad to take to a party!


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    Steps

    1
    Done

    Preheat the Oven to 400 F. Soak the Corn in the Sink or a Bowl Filled With Cold Water For 10 to 15 Minutes. Place on a Baking Sheet With Sides and Roast For 20 to 25 Minutes, Until the Kernels Are Tender. Cool to Room Temperature, Then Pull Off and Discard the Husks and Silks. Cut the Kernels Off the Cob Into a Large Bowl.

    2
    Done

    Add the Mozzarella, Avocados, Tomatoes, Basil, Salt and Pepper to the Bowl With the Corn. Drizzle 1⁄2 Cup of the Vinaigrette Over the Salad and Toss Gently. Be Careful not to Over-Mix or Mash the Avocado. Season With More Salt, Pepper or Vinaigrette to Taste. Serve on a Bed of the Arugula or Baby Greens.

    3
    Done

    Summer Herb Vinaigrette:.

    4
    Done

    Combine the Vinegar, Mustard, Lemon Zest and Juice, Basil, Oregano, and Parsley in a Small Bowl, and Stir to Mix. Whisk in the Olive Oil in a Slow, Steady Stream Until All of the Oil Is Incorporated. Season With Salt and Pepper. Use Immediately or Store Refrigerated in an Airtight Container For Up to Three Days.

    Avatar Of Oliver Thompson

    Oliver Thompson

    BBQ enthusiast known for his expertly smoked and tender meats with a signature rub.

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