Mozzarella Stick Salad
- Cook & Prep: 40 m
- Serving: 8
Baked Cheese Sticks
Cut cheese sticks in half, lengthwise.
Prepare 3 bowls — one with flour, one with egg/milk mixture, and one with crumbs. Dip cheese sticks in flour, turning to coat, then in egg/milk, and then in crumbs, taking care to press crumbs on the cheese so they adhere well.
Place sticks on a small baking sheet and freeze for at least 30 minutes (up to a few hours).
Drizzle with melted butter and place in a preheated 400°C (200°F) oven for 6–7 minutes. Don’t overbake or the cheese will melt and spread. If this happens, don’t worry! Just chop up and add to the salad. It adds great flavor and texture.
The cheese sticks are best made fresh. However, if you make them in advance, up to a day, you might want to warm them up before adding to your salad
For parve version, omit cheese.
Meanwhile, place all salad ingredients except pecans in a large bowl. Place all dressing ingredients in a half-liter container and shake together until well combined. Pour over salad (you will have some left over) and toss to coat. (Dressing can be stored in the fridge for at least a week.)
Garnish salad with cheese sticks and pecans if desired.
You can add some finely chopped Doritos to the bread crumbs for extra flavor.