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.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

Slice the mozzarella into 8 even medallions, about 1/2 inch thick. Set aside.

Step 2

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.

Step 3

In another shallow bowl, add the flour. In a third bowl, whisk together the egg and milk.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Divide the salad among four plates. Top each with two pecan-crusted mozzarella medallions.

Step 8

Season the salad with a sprinkle of salt and black pepper, and serve immediately.

Nutrition Facts

Serving size	(1021.3g)

Amount per serving	% Daily Value*
Calories	2140.8

Total Fat 167.1g	0%
Saturated Fat 41.6g	0%
Polyunsaturated Fat 33.0g
Cholesterol 369.6mg	0%
Sodium 3676.6mg	0%
Total Carbohydrate 95.9g	0%
Dietary Fiber 16.9g	0%
Total Sugars 28.0g
Protein 82.5g	0%

Vitamin D 103.1IU	0%
Calcium 1823.6mg	0%
Iron 9.7mg	0%
Potassium 1743.1mg	0%

*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.

Source of Calories

Fat: 67.8%

Protein: 14.9%

Carbs: 17.3%