Warm, soft melted cheese complements a green salad laced with fresh herb leaves.
| 1/2 |
|
cup Italian vinaigrette or honey mustard dressing |
| 1/2 |
|
cup dried bread crumbs |
| 1/8 |
|
teaspoon garlic salt |
| 1 |
|
(8-ounce) package LAND O LAKES® Monterey Jack , Chedarella® or Co-Jack® Cheese, cut into 18 (3/4-inch) cubes |
| 7 |
|
cups mixed baby salad greens |
| 1 |
|
cup fresh whole herb leaves (such as parsley, basil, mint or cilantro) |
| 3/4 |
|
cup small cherry tomatoes |
Heat oven to 400°F. Line baking sheet with aluminum foil.
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.)
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.
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.
