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Field Greens with Toasted Cheese
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1/2 cup Italian vinaigrette or honey mustard dressing

1/2 cup panko or dried bread crumbs

4 (1/2 inch thick) ounce slice Land O Lakes® Provolone Cheese, cut into 36 (1/2-inch) cubes

4 cups mixed baby salad greens

1 cup fresh whole herb leaves (parsley, basil, mint or cilantro)

3/4 cup small cherry tomatoes

How to make

  1. STEP 1

    Heat oven to 400°F. Line baking sheet with aluminum foil; set aside.

  2. STEP 2

    Place 1/4 cup dressing in shallow bowl. Place bread crumbs 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 2-3 minutes or just until soft. (Do not overbake.)

  3. STEP 3

    Arrange salad greens, herbs and tomatoes on 8 individual salad plates. Drizzle with remaining dressing. Place 4 cubes toasted cheese on each salad. Serve immediately.

Tip #1

The crumb-coated cheese cubes can be made ahead of time. Refrigerate, covered, on baking sheet or in a covered container. Bake just before serving.

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