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Category: Cheese
Prep Time: Cook Time: Total Time:
1/4 pound fresh spinach
8 oz fresh lowfat mozzarella cheese ball
1/4 tsp dried oregano, crushed between palms
1/4 tsp garlic powder
4 slices (about) prosciutto, sliced paper thin
2 oz roasted, peeled, red bell peppers (jarred or homemade), sliced lengthwise into strips
2 cups mixed salad greens
2 fresh tomatoes, sliced
2 tbsp balsamic vinegar
Steam spinach for two minutes, until limp. Carefully remove leaves so they remain intact and place on paper towels.
Place fresh mozzarella between two sheets of plastic wrap and roll out into a rectangle about 8- by 6-inches and 1/2-inch thick. Sprinkle with oregano and garlic powder.
Layer prosciutto to the edges of the mozzarella rectangle. Carefully place two layers of the spinach leaves on top of the prosciutto to cover. Position red pepper strips lengthwise in rows about 1 inch apart on top of the spinach.
Using the plastic wrap as an aid, roll up the layered mozzarella jelly-roll style from the long side. Wrap roll tightly in plastic wrap and refrigerate at least two hours to firm up.
When ready to serve, slice mozzarella logs into rounds and serve on top of salad greens with sliced tomatoes. Drizzle with balsamic vinegar. Serves 4
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STUFFED MOZZARELLA SPIRALS
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Category: Cheese
Prep Time: Cook Time: Total Time:
1/4 pound fresh spinach
8 oz fresh lowfat mozzarella cheese ball
1/4 tsp dried oregano, crushed between palms
1/4 tsp garlic powder
4 slices (about) prosciutto, sliced paper thin
2 oz roasted, peeled, red bell peppers (jarred or homemade), sliced lengthwise into strips
2 cups mixed salad greens
2 fresh tomatoes, sliced
2 tbsp balsamic vinegar
Steam spinach for two minutes, until limp. Carefully remove leaves so they remain intact and place on paper towels.
Place fresh mozzarella between two sheets of plastic wrap and roll out into a rectangle about 8- by 6-inches and 1/2-inch thick. Sprinkle with oregano and garlic powder.
Layer prosciutto to the edges of the mozzarella rectangle. Carefully place two layers of the spinach leaves on top of the prosciutto to cover. Position red pepper strips lengthwise in rows about 1 inch apart on top of the spinach.
Using the plastic wrap as an aid, roll up the layered mozzarella jelly-roll style from the long side. Wrap roll tightly in plastic wrap and refrigerate at least two hours to firm up.
When ready to serve, slice mozzarella logs into rounds and serve on top of salad greens with sliced tomatoes. Drizzle with balsamic vinegar. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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