Best 6 Mozzarella Veggie Salad Recipes
Preparing a mouthwatering mozzarella veggie salad is an art form that combines fresh flavors, vibrant colors, and a symphony of textures. Whether you're entertaining guests, seeking a light and refreshing lunch option, or simply craving a nutritious and delicious meal, this salad offers a delightful journey for the senses. With minimal preparation time and endless possibilities for customization, this dish is perfect for novice cooks and culinary enthusiasts alike. From the crispness of the vegetables to the gooey, melt-in-your-mouth mozzarella cheese, every bite is a burst of flavor that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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
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
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
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.
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
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
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 Allrecipes Member
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a large serving bowl, combine all ingredients.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 6.5 g, Cholesterol 9 mg, Fat 9.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.2 g, Sodium 364.3 mg, Sugar 1.6 g
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 Allrecipes Member
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a large serving bowl, combine all ingredients.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 6.5 g, Cholesterol 9 mg, Fat 9.2 g, Fiber 1.3 g, Protein 4.6 g, SaturatedFat 2.2 g, Sodium 364.3 mg, Sugar 1.6 g
MARINATED MOZZARELLA TOSSED SALAD
Pam Bremson of Kansas City, Missouri shares her extra special salad made with mozzarella cheese, grape tomatoes and a flavorful homemade dressing from olive oil, balsamic vinegar and apricot nectar.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the vinegar, apricot nectar, garlic, salt, basil, oregano, thyme and pepper. Slowly whisk in the oil. Add cheese cubes and toss to coat. Cover and refrigerate for 1 hour., Just before serving, toss the romaine, tomatoes and cheese mixture in a large salad bowl.
Nutrition Facts : Calories 113 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
Tips:
- Use fresh, ripe vegetables for the best flavor and texture.
- Cut the vegetables into uniform sizes so that they cook evenly.
- Don't overcook the vegetables; they should still have a slight crunch.
- Use a light hand with the dressing so that the vegetables don't get soggy.
- Serve the salad immediately, or chill it for later.
Conclusion:
Mozzarella veggie salad is a healthy, delicious, and refreshing dish that is perfect for any occasion. It is packed with vitamins, minerals, and antioxidants from the fresh vegetables. The mozzarella cheese adds a creamy and flavorful touch. And the light dressing brings all the flavors together. Whether you are serving it as a side dish or a main course, mozzarella veggie salad is sure to please everyone at the table.
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