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Spring Greens With Toasted Cheese

Warm, soft melted cheese complements a green salad laced with fresh herb leaves.

Salad Recipes from AlansKitchen.comMakes 6 servings

Prep time: 15 min
Baking time: 3 min


  • 1/2 - cup Italian vinaigrette or honey mustard dressing

  • 1/2 - cup dried bread crumbs

  • 1/8 - teaspoon garlic salt

  • 1 - package (8-ounce) Monterey 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


Preheat oven to 400�F. Line baking sheet with aluminum foil.

  1. In a shallow bowl, place 1/4 cup dressing in shallow bowl.

  2. Combine bread crumbs and garlic salt in another shallow bowl.

  3. Dip each piece of cheese into dressing; shake off excess dressing.

  4. Coat with bread crumbs.

  5. Place cheese onto prepared baking sheet.

  6. Bake for 3 to 4 minutes or just until soft. 

  7. On 6 individual salad plates, arrange salad greens, herbs and tomatoes .

  8. Drizzle with remaining dressing. 

  9. Place 3 cubes toasted cheese on each salad. Serve immediately.

Alan's Kitchen 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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