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Arugula & Fried Mozzarella Salad With Tomato-Basil Vinaigrette

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Fine Cooking
Related tags
salad low carb nut free vegetarian memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
363
FAT
87%
CHOL
46%
SOD
28%

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Ingredients for 4 servings

1-1/2 cups medium diced fresh tomatoes

1 cup fine fresh breadcrumbs

Kosher salt and freshly ground black pepper

1/3 cup loosely packed basil leaves, roughly chopped

2 tsp. balsamic vinegar

1/4 cup plus 3 Tbs. extra-virgin olive oil

5 oz. baby arugula (about 6 cups loosely packed), washed and dried

1 medium clove garlic, minced (about 1 tsp.)

1 large (about 7 oz.) smoked mozzarella

1 large egg

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