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Crunchy mozzarella salad

Category: Vegetarian   Group: European cuisine



100g lamb's lettuce
 or baby spinach leaves, or a mixture of both
½ cucumber, cut into ribbons using a vegetable peeler
100g semi-dried tomatoes
 in oil from a jar (reserve 1 tbsp oil for drizzling)
1 yellow pepper, deseeded and cut into thin strips
125g ball light buffalo mozzarella, cut into slices
2 tsp pumpkin seed
2 tsp balsamic vinegar


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.


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