Spring Greens With Toasted Cheese

READY IN: 18mins
Recipe by diner524

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.

Top Review by UmmBinat

I can't rate this fairly as I had to change too much. I used recipe#13228 which is delicious, white rice flour instead of bread crumbs to be gluten and yeast free, but that does not work well, extra garlic salt, reduced fat mozzarella instead of the other cheeses called for which also did not work but it was what I had on hand, I used all the fresh herbs mentioned except basil and used lovely red tomatoes though they were not cherry type. For our diet this just doesn't work. Made for Please Review My Recipe: from 14 August 2011 ~

Ingredients Nutrition

  • 12 cup Italian vinaigrette dressing or 12 cup honey mustard dressing
  • 12 cup dried breadcrumbs
  • 18 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)
  • 34 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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