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Recipe by Brynie Greisman

Mozzarella Stick Salad

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Dairy Dairy
Medium Medium
8 Servings
Allergens
40 Minutes
Diets

I first tasted a version of this salad at my daughter-in-law Shoshi’s home. I go for a very well-seasoned salad that literally dazzles my palate. She graciously shared the recipe, and when she got to the oil, she apologetically said, “You can change it and do it your way.” She knows me already!   I cut down the oil considerably, redid the salad ingredients, and added baked (not fried) mozzarella sticks, à la Shavuos. Feel free to vary the veggies and do it “your way.” You can add cubed Feta cheese too.   The dressing can be made in advance, and there is no need to use a food processor. Altogether a real pleasure to make and savor.

Ingredients

Salad

  • 1 pound shredded lettuce

  • 2 handfuls red cherry tomatoes plus 2 handfuls yellow cherry tomatoes, sliced

  • 1 small box button mushrooms, sliced

  • 1 handful finely chopped candied pecans (optional, for garnish)

Salad Dressing

  • 1 and 1/2 tablespoons mustard

  • 3/4–1 tablespoon Gefen Garlic Powder

  • 1 tablespoon Gefen Honey

  • 1 tablespoon Gefen Mayo (light is fine)

  • 2 and 1/2 – 3 tablespoons sugar

  • 1 teaspoon fresh lemon juice

  • 1/4 cup oil

  • 1/2 cup water

  • 1/2 teaspoon salt

  • pepper, to taste

Baked Cheese Sticks

  • 8 mozzarella cheese sticks

  • 1/3 cup Glicks Flour

  • 1 egg

  • 1 tablespoon milk

Directions

Cheese Sticks

1.

Cut cheese sticks in half, lengthwise.

2.

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.

3.

Place sticks on a small baking sheet and freeze for at least 30 minutes (up to a few hours).

4.

Drizzle with melted butter and place in a preheated 400 degrees Celsius (200 degrees Fahrenheit) oven for six to seven 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.

Tips:

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

Assemble

1.

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.)

2.

Garnish salad with cheese sticks and pecans if desired.

Notes:

You can add some finely chopped Doritos to the bread crumbs for extra flavor.
Mozzarella Stick Salad

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devorah katz
devorah katz
6 years ago

egg free i want to make the mozerrala sticks egg free. what can i use instead of the egg to bind the breadcrumbs? wil just milk work?

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eoo{mou{atz
Reply to  devorah katz
6 years ago

i used milk only and it was okay- the breading wasnt as good

Michla
Michla
4 years ago

Awesome shavuos salad I made this for a shavuos kiddush and it was gone in no time!
I prepared it in advanced and warmed up the cheese in the morning.

Raquel
Raquel
Reply to  Michla
4 years ago

Sounds delicious! We are so happy that you enjoyed it!

Rochel
Rochel
5 years ago

Amazing salad I used cubed feta instead of the mozzarella sticks and it was great! Don’t leave out the candied pecans – it adds crunch and flavour.

Chaia Frishman
Chaia Frishman
Reply to  Rochel
5 years ago

Good to know!

Miriam Bluming
Miriam Bluming
7 years ago

Something tasty and different! Not too hard to put together, and the dressing was just awesome!! and it’s always a great idea to make some extra mozzerella sticks to nosh on….

Chaia Frishman
Chaia Frishman
Reply to  Miriam Bluming
7 years ago

I am drooling….