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Rocket salad with mozzarella


Two days break until the new year. We put it on salads!

  • 250 gr arugula leaves
  • 250 gr cherry tomatoes
  • 200 gr bilute mozzarella
  • 200 gr of lean ham
  • 1 red kapia pepper
  • 1 orange - juice
  • 2 tablespoons olive oil
  • lemon juice - optional
  • salt -optional

Servings: 2

Preparation time: less than 15 minutes

RECIPE PREPARATION Rocket salad with mozzarella:

Wash and drain the arugula leaves.

Wash and peel the peppers and tomatoes.

Cut the ham and pepper into strips.

Mix them with arugula, oil and citrus juice.

Add mozzarella and tomatoes.

Tips sites

1

Ham contains salt. I gave up adding more salt to the salad.


Caprese salad with avocado

It's good to know that Avocado fruits are full of magnesium and potassium, they are nutrients that help reduce blood pressure. Tomatoes are filled with lycopene and prevent colon cancer. Arugula and basil are antioxidants with anti-aging and anti-cancer properties. Yes mozzarella. protein and calcium.

ingredients

For 1 serving

1 hand of fresh arugula

1/2 avocado, pitted and sliced

3 slices of fresh mozzarella

fresh basil leaves

1 tablespoon extra virgin olive oil

1 1/2 teaspoons balsamic vinegar

generous knife tip of sugar or honey

cuser salt and freshly ground black pepper

Method of preparation

Arrange arugula leaves, avocado slices, mozzarella and tomatoes on a serving plate. On top, put the basil leaves.

How to prepare the dressing:

In a small bowl or jar, mix the olive oil with the balsamic vinegar, sugar / honey, salt and black pepper.


Rocket salad with mozzarella

ingredients
We need: -1 arugula, -150 g Mozzarella cheese, -150 g cherry tomatoes, -1/2 small red cabbage, -1 small can of boiled corn kernels, -1 small red onion, -oil olives, -balsamic vinegar, -salt to taste, -2 teaspoons "sumac"

Difficulty: low | Time: 15 min


Fig salad marinated with Mozzarella

Image from Pixabay

You can try an appetizer with fig salad. There is something deeply opulent and voluptuous in the image of a fresh fig tree that reveals its juicy and intensely colored core. Fresh figs can be found in most supermarkets, in the area with exotic fruits. Also, many markets are stocked with fresh figs. They are sold either by the kilogram or by the piece (they have similar dimensions).

Figs are considered the perfect addition to salads, being an excellent appetizer for a festive holiday meal. It also goes perfectly with any type of cheese (especially Blue cheese, Brie or Mozzarella) and gives a unique flavor to duck dishes. You can prepare the fig salad with mozzarella in 40-50 minutes.

Marinated figs are excellent in salads, because they have a sweet and sour taste. We can use any other type of cheese, and if we want a thicker sauce, we can add finely chopped prosciutto. You can prepare this fig salad recipe as a main course (4 servings), as well as as a light appetizer (6 servings).

Ingredients for fig salad marinated with mozzarella: 8 fresh figs without stalks, 4 tablespoons balsamic vinegar, 4 tablespoons extra-virgin olive oil, lemon juice and grated peel, 1 tablespoon chopped parsley, 1 tablespoon chopped mint leaves, 3 slices of mozzarella (300 g), salt, pepper, arugula leaves for decoration.

Method of preparation: we cut the figs into quarters. Prepare a marinade by mixing vinegar, oil and lemon juice with salt and pepper in a bowl. Arrange the figs on a plate. Sprinkle with grated lemon peel and finely chopped parsley, then sprinkle with marinade. Let the figs marinate for 30 minutes.

Sprinkle salt and pepper over the mozzarella. When serving, arrange the mozzarella slices around the figs. Sprinkle mint over the cheese. Decorate with arugula leaves.


Rocket and mozzarella salad

This salad combines special flavors, becoming a real sensory challenge!

We propose a arugula and mozzarella salad, because it is consistent, tasty, full of vitamins and healthy. The little ones can also help you prepare it.

Ingredients

  • Salad ingredients: 1 orange
  • 100 g arugula
  • 125 g mozzarella
  • 1 red onion
  • 1/2 pomegranate, (optional)
  • Dressing ingredients: 3 tablespoons olive oil
  • juice from 1 lemon
  • 1 teaspoon mustard seeds
  • 2 teaspoons mustard with berries
  • 1 teaspoon poppy seeds

Steps needed to prepare

  1. The first step of this recipe is to wash the arugula very well, which we let it rest a bit in a bowl.
  2. Continue by peeling the oranges. The easiest way to peel an orange is to peel it with an upper and lower knife.
  3. The orange thus cleaned is sliced ​​and added over the arugula, already soaked :).
  4. Cut the red onion into rounds, break the mozzarella & icircn into smaller or larger pieces, according to your preferences, and add them along with the other ingredients.
  5. The next step is to prepare the dressing. In a bowl, add the olive oil, lemon juice, mustard seeds, mustard seeds and poppy seeds.
  6. Mix them well and add them over the salad.
  7. At the end you will have a light and delicious salad to which you can add pomegranate seeds.

I know that nutritionists recommend that fruits be eaten separately in the morning on an empty stomach. But by applying the principle of & # 8222 moderation in all & # 8221 and keeping in mind that a certain combination not recommended by nutritionists can be just a deviation and not a rule, we can enjoy a delicious meal without too many rebukes of conscience.

From experience I could say that it fits very well with a generous portion of fried fish.


CHICKPEAS SALAD WITH MOZZARELLA

Chickpea salad with mozzarella,a salad fast and full, one of my favorites. I used iceberg lettuce but you can use any type of salad you prefer and you can enrich it with tomatoes or grated carrots.

  • 1/2 iceberg salad
  • 250 g boiled naut
  • 125 g mozzarella
  • 2 tablespoons olives
  • 2 tablespoons olive oil
  • 2-3 tablespoons of lemon juice
  • salt to taste

Method of preparation chickpea salad with mozzarella

Wash and dry the salad and chop it. Put it in a bowl, add the boiled chickpeas, diced mozzarella and olives.

Mix the oil with the lemon juice and salt, pour the dressing over the ingredients in the bowl and mix gently. Eat the salad immediately. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Method of preparation

Cut the cherry tomatoes in half.
Red cabbage is grated on a grater.
Cut the red onion into rounds.
In a bowl place the arugula, tomatoes, corn kernels, onions, mozzarella cheese and pour the vinaigrette prepared from olive oil, balsamic vinegar and salt.
Sprinkle with "sumac".
Sumac ingredient ("summaq")


Sumac is a plant that lives in the Middle East, Africa and North America.


It is presented in the form of bushes or trees that vary between 1 and 10 m in height. The flowers have various colors: green, cream or red. The fruits are presented in the form of bunches of characteristic dark red berries. Sumac means "red". It is used in Arabic cuisine for salads and meat dishes in order to obtain a sour taste.
Good appetite!


If you add some seeds, some avocado and a boiled egg, you can be sure that it is a balanced salad, even dietary but at the same time quite filling.

This is what happened to me one day at noon, when I discovered that I was well past lunchtime. In other words, this is what the salad looks like in an emergency.

After it boils two eggs, take out a bowl and put in it 1 hand of arugula (depending on how much you want to chew), cleaner a carrot and you put it there with 2-3 bile of mozzarella and half an avocado cut into cubes.

Salt to taste, a drop of olive oil (a fragrant, high quality) and a little lemon juice will be the ingredients that will make the difference.

The salad can be with or without egg, but being my soul protein could not be missing.

I played with some black cumin seeds and some sunflower seeds.


I know that this arugula is not the friendliest leaf and many people don't tolerate it, I've been through this and I understand, but it needs a second chance!

The first time I tried arugula I said I was dying, it's true that I had come across a bitter one, but over time I tried all sorts of combinations. We became friends so well that I also make smoothies with it.

Although it does not seem when you look at it, know that it has quite high nutritional values, such as broccoli, Brussels sprouts or kale.
If you want to get used to it, try adding a few threads in a portion of pasta, over the omelet or why not in a crispy sandwich with turkey ham and cheese.

Don't forget that he can accompany you to the office, yes, yes, to the office, to the package! #tucemanancilabirou

When you move on to the next level, try a smoothie with arugula, avocado, coconut milk and banana.


If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".