SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
CHEF'S SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.
CHEESY PLOUGHMAN'S SALAD RECIPE
Steps:
- Toast each slice of bread under a medium grill or brown in a hot grill pan. Spread each slice of bread evenly with the Ploughman's pickle.
- Coarsely grate the cheese, then divide between each slice of bread making sure each has a good, thick topping of cheese.
- Cook under a hot grill until the cheese has melted and slightly bubbling but not too brown, about 1 minute per slice. Once the cheese has melted, spread the cheese across the bread slice making sure the crusts are covered.
- Sprinkle liberally with the Worcestershire sauce. Place back under the grill and cook for another 2 minutes. Once cooked, remove from the grill and put to one side. Once cooled slightly, cut into chunky bite-sized pieces.
- Meanwhile, in a bowl, whisk together all the dressing ingredients. If needed, wash and pat dry the salad leaves. Place them into a large salad bowl. Add the pear slices and the dressing . Toss lightly being careful not to break the pear up too much.
- Divide the salad between 4 plates. Top each salad with the toasted cheese pieces and serve immediately. Notes: If you like a more hefty salad, steam cook baby new potatoes, leave to cool slightly then add to the salad. Ploughman's pickle is a type of pickle known as Branston Pickle in the UK. Branston is a thick dark chunky relish-type pickle made from finely chopped vegetables bathed in a thick dark sauce. The sauce is named after the village of Burton in Staffordshire, where manufacturers Crosse & Blackwell first produced Branston pickle in 1922.
Nutrition Facts : Calories 508 kcal, Carbohydrate 46 g, Cholesterol 42 mg, Fiber 7 g, Protein 17 g, SaturatedFat 10 g, Sodium 710 mg, Sugar 19 g, Fat 30 g, ServingSize serves 4, UnsaturatedFat 0 g
CHEESEBURGER SALAD
Just like eating a cheeseburger!
Provided by Kristina Bowling Briceno
Categories Main Dish Recipes Casserole Recipes
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the strips in a single layer on a baking sheet, and bake for 8 to 10 minutes, until the strips are lightly toasted. Set the strips aside.
- Place the ground beef into a skillet over medium heat, and brown the meat for about 10 to 12 minutes, breaking the beef apart as it cooks, until the meat is well browned and no longer pink inside. Stir the chopped onion, ketchup, dill pickle, and mustard into the beef mixture and mix well.
- Arrange the chopped lettuce on a large serving platter, and spoon the beef mixture over the lettuce. Top the salad with the sliced onion, plum tomatoes, and shredded cheese, and arrange the hamburger bun croutons around the platter.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 22.3 g, Cholesterol 69.3 mg, Fat 16.6 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 7.8 g, Sodium 891.8 mg, Sugar 11.8 g
VEGETABLE CHEESE SALAD
Here's a satisfying salad that's garden-fresh. It stars three delicious cheeses and refreshing vegetables like crisp cucumber, bell peppers and juicy tomatoes. This unique summer salad makes a nice light lunch or super side dish. -Shary Geidner, Clear Lake, Iowa
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine cheeses, cucumber, tomato, onion and peppers. In a small bowl, combine sour cream, mayonnaise, lemon and lime juice, garlic, mustard and seasonings; mix well. Pour over salad and toss to coat. Chill for 1 hour. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
RUSSIAN CHEESE SALAD
This recipe was the favorite of the Russian dishes served at our wedding. Simple, tangy and can be used more than a side dish. Serve on top of bread or crackers, or spoon onto tomato slices for a more low-carb option.
Provided by MOJOKADO
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 1.7 g, Cholesterol 28.4 mg, Fat 9.5 g, Protein 10.4 g, SaturatedFat 4.7 g, Sodium 282.1 mg, Sugar 0.5 g
PEA 'N' CHEESE SALAD
Radish slices add color and crunch to this fresh-tasting English pea salad. I often serve it in a bowl lined with romaine leaves, then garnish it with radish roses. -Inez Orsburn, DeMotte, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, combine mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving.
Nutrition Facts : Calories 325 calories, Fat 27g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 9g protein.
CHEESE SALAD
From A Taste of Switzerland. A creamy cheese and radish salad, offset by a sharp, mustardy dressing. The author suggests serving this with boiled potatoes. If you can't find Tilsiter cheese, try Appenzeller, Vacherin, or Gruyere.
Provided by IngridH
Categories Cheese
Time 35m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Grate the cheese, or cut into thin matchstick slices.
- Slice the radishes in half.
- In a bowl, combine cheese, radishes, shallot, and chives.
- In a small bowl, whisk together the remaining ingredients to form a dressing. Pour over th cheese mixture, and let sit for 30 minutes before serving.
FAWLTY TOWERS' CHEESE SALAD
I am posting this recipe in honour of Terry (the chef) and Manuel (the trainee waiter from Barcelona with marginally more intelligence than a monkey), two of the bumbling employees of the world-famous English hotel managed by Basil Fawlty.
Provided by Millereg
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the bacon in a pan for 7-8 minutes or until crisp.
- Remove with a slotted spoon and drain on absorbent paper.
- Add the butter to the pan and melt.
- Add the garlic and bread and cook for 3-4 minutes until crisp and golden.
- Drain on absorbent paper.
- Mix the cheese (Stilton is a wonderful English blue-veined cheese you may substitute other blue-veined cheese) and mayonnaise together.
- Stir in the cream and black pepper.
- Beat well to blend.
- Mix the salad leaves, bacon and croutons together.
- Place on serving plates, top with the dressing and serve.
WATERMELON AND FETA SALAD
A take on the Mediterranean combination of watermelon and feta, this refreshing zinger of a salad couldn't be more perfect. Unassumingly simple, the sweet melon, salty cheese and fragrant basil reach their peak when doused with white balsamic vinegar and dribbled with fruity olive oil. Rather than building tall, this salad builds wide - so use a large platter for the most dramatic presentation. Vinegared watermelon does not keep its crisp, juicy texture well, so be sure to dress it (and eat it) the moment the last basil leaf falls.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, appetizer, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- On a large platter, arrange the watermelon and douse with the vinegar. Season with salt.
- Arrange the feta over the watermelon and drizzle over the olive oil. Season with pepper.
- Drop the basil leaves over the watermelon and feta. Serve immediately.
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- Take a large salad bowl and crumble some cheese, chop the rest and keep aside. Meanwhile, thoroughly wash the spinach, tomato and olives and put them in a bowl of iced water. This step is important to make the salad veggies crunchy. Roughly chop the onions and peel and slice the cucumber and keep aside. You can remove the tomatoes and spinach from the water after 20 minutes. Chop the spinach, slice the tomatoes and olives.
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