Salad with arugula, mozzarella, roasted bell peppers and mint
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 519, total fat 46 G., saturated fats 15 G., proteins 20 G., carbohydrates 8 G., fiber 2 G., cholesterol 71 mg, sodium 616 mg, sugar 4 G.
Calories 519, total fat 46 G., saturated fats 15 G., proteins 20 G., carbohydrates 8 G., fiber 2 G., cholesterol 71 mg, sodium 616 mg, sugar 4 G.
Enjoy the delicious combination of peppery arugula, creamy mozzarella, mint, and fire-roasted bell peppers for a zesty twist. This refreshing salad, dressed in a tart mustard dressing, is the perfect side dish for meat and will bring back memories of summer any time of year.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup olive oil
- 3 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, finely chopped
- Juice of half a lemon
- 1 red sweet bell pepper
- 6 cups arugula (about 80 g)
- 0.5 cup torn fresh mint leaves
- 3 balls bocconcini mozzarella, sliced
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Cooking the dish according to the recipe:
- In a small bowl, combine olive oil, mayonnaise, vinegar, mustard, shallot, lemon juice and some salt and black pepper.
- Turn the gas burner to medium-high heat and grill the whole bell pepper directly over the heat, turning occasionally, until charred on all sides, about 10 minutes.
- Place the peppers in a small bowl and cover with plastic wrap or a kitchen towel. Let them steam for 15 minutes, then use the blunt side of a knife to peel off the skin. Remove the stem and seeds, then slice the peppers into thin strips.
- Combine the arugula and mint in a wide, shallow bowl or dish, then top with mozzarella and roasted pepper strips. Drizzle with the vinaigrette and serve.
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