Crispy Mozzarella Salad

• 49 pieces fresh mozzarella cheese, sliced 1/2-inch-thick, cut into 2-oz. pieces
• 3-1/2 qt. flour
• 21 each eggs, beaten
• 3-1/2 qt. Italian-seasoned dry bread crumbs
• 3 gal. Torn mixed salad greens
• 147 slices tomatoes, sliced
• 1-1/4 qt. KRAFT Balsamic Vinaigrette Dressing
• 1/4 tsp. black pepper

1. Coat cheese evenly with flour.
2. Dip into eggs, then into bread crumbs, turning to evenly coat all sides.
3. Preheat deep-fryer to 325F.
4. Add cheese in batches.
5. Fry 4 minutes or until golden brown; drain.
6. Toss salad greens and tomatoes in large bowl.
7. Add dressing; toss to coat.
8. For each serving: Place 3/4 cup of the greens mixture on salad plate; top with 1 piece of fried cheese.
9. Sprinkle with pepper.

mozzarella cheese, flour, eggs, italianseasoned dry bread crumbs, mixed salad greens, tomatoes, dressing, black pepper

Taken from www.kraftrecipes.com/recipes/-1805.aspx (may not work)