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

1. Heat oven to 400F Line baking sheet with aluminum foil.
2. Place 1/4 cup dressing in shallow bowl.
3. Combine bread crumbs and garlic salt in another shallow bowl.
4. Dip each piece of cheese into dressing; shake off excess dressing.
5. Coat with bread crumbs.
6. Place cheese onto prepared baking sheet.
7. Bake for 3 to 4 minutes or just until soft.
8. (DO NOT OVERBAKE.)
9. Arrange salad greens, herbs and tomatoes on 6 individual salad plates.
10. Drizzle with remaining dressing.
11. Place 3 cubes toasted cheese on each salad.
12. Serve immediately.
13. TIP: The crumb-coated cheese cubes can be made well ahead of time.
14. Refrigerate, covered on baking sheet or in a covered container.
15. 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)