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Mozzarella basket salad!
You’re not the only one who can’t get enough of the cheese when you’re done with a mozzarella salad. Here’s a salad that’s bursting with flavor and crunch— down to the last bite of the bowl!

Ingredients
  • -SALAD-
  • 1 medium sweet potato, sliced
  • 1 red pepper, sliced
  • 1 onion, sliced
  • ½ package frozen green beans
  • 2 Tbsp. oil
  • 3 Tbsp. soy sauce
  • 3 Tbsp. honey
  • Salt to taste
  • 1 bag lettuce
  • Handful of cherry tomatoes
  • 1 green apple, julienned
  • 3.5 oz. walnuts
  • 1/3 cup sesame seeds
  • -MOZZARELLA CUBES-
  • 1 package Mehadrin Mozzarella Stix
  • 2 eggs
  • Flour and panko crumbs for coating
  • Parsley flakes
  • -DRESSING-
  • 3 Tbsp. vinegar
  • 3 Tbsp. oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. sugar
  • ½ tsp. mustard
  • -CHEESE BASKET-
  • Mehadrin Shredded Mozzarella/Cheddar Cheese
Mozzarella basket salad!
You’re not the only one who can’t get enough of the cheese when you’re done with a mozzarella salad. Here’s a salad that’s bursting with flavor and crunch— down to the last bite of the bowl!

Instructions

Cut each mozzarella stick in three. Combine
panko crumbs with parsley flakes. Cover each
stick with flour, dip into egg and coat with
crumbs. Freeze for 20 minutes.
Heat 1 ½ inches of oil in a large skillet over
medium heat. Add sliced sweet potato to the
pot once the oil is hot. Let it sizzle until slightly
browned. Remove from oil.
Meanwhile, heat 2 tablespoons of oil in a skillet
on medium heat, and add pepper, onion and
green beans. Sauté for 10-15 minutes and then
add the soy sauce, honey, salt and sweet potato
fries. Cook for another 5-7 minutes.
Place walnuts and sesame seeds in a small pan
and roast on 375oF for approximately 3 minutes.
Keep an eye on it, as it burns easily.
Remove coated mozzarella sticks from the
freezer and add to the skillet of hot oil. Fry until
golden.
For the dressing, mix all ingredients until well
combined.
Cheese basket:
On a parchment paper, spread cheese into thin
circles, approximately 7-8 inch diameter.
Bake on 375oF for 8 minutes until cheese is
melted and slightly crispy. Remove from oven
and drape it over an overturned bowl. Let it
cool until hardened.
To assemble the salad, add lettuce, cherry
tomatoes and stir fry mixture to the baskets.
Slice apple into matchsticks or use a julienne
peeler. Top the salad with mozzarella sticks,

apples and roasted nuts.

 

Ingredients
  • -SALAD-
  • 1 medium sweet potato, sliced
  • 1 red pepper, sliced
  • 1 onion, sliced
  • ½ package frozen green beans
  • 2 Tbsp. oil
  • 3 Tbsp. soy sauce
  • 3 Tbsp. honey
  • Salt to taste
  • 1 bag lettuce
  • Handful of cherry tomatoes
  • 1 green apple, julienned
  • 3.5 oz. walnuts
  • 1/3 cup sesame seeds
  • -MOZZARELLA CUBES-
  • 1 package Mehadrin Mozzarella Stix
  • 2 eggs
  • Flour and panko crumbs for coating
  • Parsley flakes
  • -DRESSING-
  • 3 Tbsp. vinegar
  • 3 Tbsp. oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. honey
  • 1 Tbsp. sugar
  • ½ tsp. mustard
  • -CHEESE BASKET-
  • Mehadrin Shredded Mozzarella/Cheddar Cheese
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