Pecan Crusted Mozzarella Salad
Elevate your salad game with this Pecan-Crusted Mozzarella Salad, a delightful fusion of crunchy, creamy, and fresh flavors. This recipe features golden, pan-fried mozzarella medallions encrusted with a flavorful pecan and panko breadcrumb coating, providing a rich, nutty crunch in every bite. Paired with crisp spring mix greens, juicy cherry tomatoes, and cucumber slices, this salad is tossed in a tangy balsamic vinaigrette for a perfectly balanced dish. Ready in just 30 minutes, it’s a sophisticated yet approachable option for lunch, a light dinner, or even a show-stopping appetizer. Add a gourmet touch to your next meal with this irresistible salad that’s as beautiful as it is delicious! Keywords: pecan-crusted mozzarella, fresh salad greens, balsamic vinaigrette, quick salad recipe, appetizer idea.
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Recipe Information
Ingredients
- 8 ounces Mozzarella cheese
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 0.25 cup All-purpose flour
- 1 large Egg
- 2 tablespoons Milk
- 4 cups Spring mix salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.25 cup Balsamic vinaigrette
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the mozzarella into 8 even medallions, about 1/2 inch thick. Set aside.
In a food processor, pulse the pecans until finely chopped but not powdery. Combine the chopped pecans with the panko breadcrumbs in a shallow bowl.
In another shallow bowl, add the flour. In a third bowl, whisk together the egg and milk.
Dredge each mozzarella medallion in the flour, then dip it into the egg mixture, and finally coat it in the pecan-panko mixture. Press the coating firmly onto the cheese to ensure it sticks.
Heat the olive oil in a large skillet over medium heat. Fry the pecan-crusted mozzarella medallions for about 1-2 minutes on each side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
In a large salad bowl, combine the spring mix salad greens, halved cherry tomatoes, and sliced cucumber. Toss with the balsamic vinaigrette until evenly coated.
Divide the salad among four plates. Top each with two pecan-crusted mozzarella medallions.
Season the salad with a sprinkle of salt and black pepper, and serve immediately.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.1 g | 214% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 33.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 95.9 g | 35% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 28.0 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 1824 mg | 140% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
