Spring Greens With Toasted Cheese
- 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
- Heat oven to 400F 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.
italian vinaigrette dressing, breadcrumbs, garlic, cheese, baby greens, fresh herb, cherry tomatoes
Taken from www.food.com/recipe/spring-greens-with-toasted-cheese-347583 (may not work)