Spring Greens With Toasted Cheese |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Another recipe I am posting for safe keeping, from Land O Lakes Cookbook. Warm, soft melted cheese complements a green salad laced with fresh herb leaves. Ingredients:
1/2 cup italian vinaigrette dressing or 1/2 cup honey mustard dressing |
1/2 cup dried breadcrumbs |
1/8 teaspoon garlic salt |
1 (8 ounce) package monterey jack cheese, cut into 18 (or chedarella or co-jack cheese) |
7 cups mixed baby greens |
1 cup fresh herb (such as parsley, basil, mint or cilantro) |
3/4 cup cherry tomatoes |
Directions:
1. Heat oven to 400°F Line baking sheet with aluminum foil.
2. Place 1/4 cup dressing in shallow bowl. Combine bread crumbs and garlic salt in another shallow bowl. Dip each piece of cheese into dressing; shake off excess dressing. Coat with bread crumbs. Place cheese onto prepared baking sheet. Bake for 3 to 4 minutes or just until soft. (DO NOT OVERBAKE.)
3. Arrange salad greens, herbs and tomatoes on 6 individual salad plates. Drizzle with remaining dressing. Place 3 cubes toasted cheese on each salad. Serve immediately.
4. TIP: The crumb-coated cheese cubes can be made well ahead of time. Refrigerate, covered on baking sheet or in a covered container. Bake just before serving.
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