I’ve shared this recipe before, but I made this again the other day and it was so yummy, I thought I’d share it again!
I must issue a warning that today’s salad might not be the most healthy you could choose -but the tastiness more than makes up for it!
Sticking with the Patriotic Theme, this salad is a fun pop of color for your 4th of July table and it comes together quickly!
Place cheese on salad and enjoy if you haven’t devoured the cheese before it makes it to the salad. Even Captain Cavedweller, who does not like cheese, ate more than his share (including some of mine).
Fried Mozzarella Salad
Sliced Mozzarella Cheese
Flour
Egg (beaten)
Panko Crumbs
Parmesan Cheese (shredded)
Salt
Spinach
Raspberries
Blueberries
Raspberry Vinaigrette
Prepare spinach and berries and set aside.
Put flour in one bowl, beaten egg in a second and the panko crumbs mixed with the Parmesan cheese and salt in a third. Make sure the bowls are wide enough your cheese slices will sit flat inside.
Heat oil in a deep fat fryer or cast iron skillet. You want it to be good and hot.
Drench cheese slices through flour, egg and panko mix. When they are all finished, start frying. It will take just a few seconds to brown each side. The smell will begin to weaken your knees. Should you give in to temptation and take a bite, you may never get the cheese onto the salad.
Drizzle dressing over spinach and berries then top with a slice or two of the cheese.
Enjoy!
Savvy Entertaining 
Looks very pretty but I don’t think my husband or I could wait to put it on a salad before eating. 🙂 Looks too delicious! But it would a pretty dish to serve to guests.