Mozerella and Sun Dried Tomato Salad Review

Ingredients/Price I Paid

You need half of one packet of mozzarella cheese which you can buy for about £1.20.  Fresh or from a jar sundried tomatoes £1-2 and a bag of mixed lettuce which is roughly £1.

How to make

Making this salad is incredibly quick and easy! Cut the bag of mozzarella open and drain the water into a bowl. Slice half the cheese into medium sized slices as you can see in the picture and put the rest back into the bowl that has the liquid in.  Cover the bowl with half the mozzarella with clingfilm and put in the fridge for day 2 of this salad. Then chop a few of the sundried tomatoes in half if they are quite large and just put them on top of some lettuce!

Colour

This makes for a colourful salad especially if you find a pretty looking bag of mixed salad leaves.

Smell

This salad does not really have a smell.

Variations

The sundried tomatoes have a very strong taste though so some people might like to swap them for sliced big tomatoes.  It is also nice to add avocado to this salad as another texture, it only needs half of one so you could try smearing the rest over your face as I did in this previous post!

Overall Reaction 

A very quick to make student friendly basic salad that is not too expensive as you can make two salads out of all the ingredients. 

10/10

A very healthy/quick to make egg salad lunch

This is one of my favourite quick student style lunches.  It could easily be made into something a bit prettier but i didn't have the time and i was making it for myself so i wasn't really very bothered about the presentation as you can see!

Preparation time

2 minutes

Actual cooking time

8 minutes

What you need

2 eggs

1 teaspoon of mayonnaise 

a small handful of watercress 

How to cook it (double/triple ingredients for more people this recipe serves one)

1. Fill a pan with water

2. Place two eggs in the water 

3. Boil the eggs at gas mark 9 which is the highest.  I find it is best to put the eggs in before you start/light the gas to boil the water so that they don't crack.  Leave them in for 8 minutes.

4. While the eggs are cooking, quickly was a small handful of watercress

5. Run the cooked eggs under some cold water, this step is not necessary but i do this because cooling it quickly prevents there being a grey tinge to the yolk and i also find it easier to remove the shell without digging into the egg.

6.  Remove the shell the eggs by gently hitting them against a hard surface to crack the shell and running a small teaspoon underneath it to remove it all quickly.

7.Stick the shelled eggs in a bowl with 1 teaspoon of mayonnaise and with a spoon crush the eggs and mix in with the mayo.

8. Add your watercress to the bowl, it is much easier to eat if you chop it up first or tear it up with your hands but in the picture i haven't bothered. (You could add a little salt/pepper but i don't do that because water cress is naturally very peppery and i find it too much if i do)

9. Mix together (and present it nicely on a plate unlike me)
Et voilà, enjoy!

Nutrition

information gathered from nutritiondata.self.com

Eggs - about 80 calories per egg. high in fat but also protein, selenium and B12.

Mayonnaise - a teaspoon probably contains around 70 calories 

Watercress - very low in calories around 7 in a small handful! Contains - vitamins A, B1, B2, B6, C, E and K.  Minerals Iron, Manganese, Calcium, Potassium and Zinc as the main ones!  Watercress actually contains nutrients in higher quantities than broccoli, apples and tomatoes which makes it an extremely healthy option for lunch!

Overall calorie count in one serving

240 calories as an estimate it will depend on the exact quantities you use of each ingredient

Overall rating

One of the best quick meals i know of - 9/10