Marinated Cheese Topped Salad Food

MARINATED CHEESE

Steps:

• In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
• Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
• To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

MARINATED CHEESE-TOPPED SALAD

Steps:

• For dressing, in a small bowl, combine the first eight ingredients. Cut cream cheese into 1/2-inch cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes., In a large bowl, combine the romaine, arugula, tomatoes, shallots and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.

BEET AND MARINATED GOAT CHEESE SALAD

Steps:

• For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
• For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
• Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
• Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

KETO MARINATED CHEESE

Steps:

• Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing.
• Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside.
• Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours.
• Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.

MARINATED GOAT CHEESE

Steps:

• Place the peppercorns, garlic cloves and bay leaves in a clean, sterilized wide-mouthed jar. Pour in a film of olive oil.
• Cut the goat cheese into rounds 1/2 inch thick (I get neat rounds using unflavored dental floss to cut through the cheese). Place one round in the jar and drizzle on some olive oil. Stack the remaining rounds, drizzling oil onto each round before topping with the next. Add the thyme and rosemary sprigs to the jar and pour in olive oil to cover the goat cheese rounds completely. Cover the jar and leave at room temperature for several hours, then refrigerate.

MARINATED FETA CHEESE SALAD

Steps:

• Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
• Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
• Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing

SALAD OF MARINATED WATERMELON AND SONOMA GOAT CHEESE

Steps:

• Watermelon Ingredients: Preparing the watermelon: Scoop watermelon balls out, and discard seeds. Place in small mixing bowl and toss with orange juice, olive oil, and mint. Set aside at room temperature. Take leftover scraps of watermelon and discard seeds. Place in blender and add small amount of white wine vinegar, to taste. Use this as a garnish on plate.
• Herb Goat Cheese Ingredients: Preparing the salad: combine cheeses, garlic, and herbs; mix well until all ingredients are combined. Season with salt and pepper. Place equal amounts on top of brioche croutons.
• Place crouton in the middle of each of 4 salad plates and set four watermelon balls on top of each crouton. Garnish with small amount of mixed greens tossed with balsamic vinegar. Drizzle some vinegar and watermelon puree on plate as garnish.

MARINATED CHEESE APPETIZER PASTA SALAD

Steps:

• Cut cream cheese into 1/4 inch cubes.
• Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic in a mason jar with a tight lid.
• Add cubed cream cheese to the jar - shake well - place in refrigerator overnight.
• Fix pasta according to direction on package the day you wish to serve it. Drain well and lightly coat with Extra Virgin oil. Refrigerate until completely chilled.
• Shake marinade up, and pour into chilled pasta. Add package of crumbled cheddar cheese - mix gently, but well.
• Refrigerate unused portion - if it seems to have dried out later, use just a little white wine vinegar to moisten it up.

MARINATED VEGETABLE SALAD

Steps:

• Combine sugar, celery seeds, black pepper, vinegar, oil, and salt in a screw-top jar. Shake well to mix.
• Combine vegetables in large bowl. Pour dressing over vegetables, and stir gently. Cover, and refrigerate several hours or overnight.

MARINATED CHERRY TOMATO SALAD

Steps:

• In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
• Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

MARINATED CHEESE

Steps:

• Whisk together first 6 ingredients.
• Set aside.
• Cut Monterey Jack cheese in half lengthwise.
• Cut each half crosswise into 1/4-inch-thick slices.
• Repeat with Cheddar cheese and cream cheese.
• Arrange cheese in 4 rows in a shallow 2-qt. baking dish, alternating Monterey Jack cheese, Cheddar cheese, and cream cheese.
• Pour marinade over cheese.
• Cover and chill at least 8 hours.
• Drain marinade; arrange cheese on a platter in rows.
• Top with pimiento, and serve with assorted crackers.
• **I put cooking time as the 8 hours of chill time.

MARINATED FETA SALAD

Steps:

• Cut the Feta cheese block in cubes, about 2x2 cmm (little bit less than 1x1 inch) and put it in a little bowl (something like a breakfast bowl).
• Press the garlic clove with a garlic press over the cheese (or cut in veeery small bits).
• Pour in the oregano, basil and pepper and mix well.
• The cheese should end up coated in herbs and garlic.
• pour 1 and 1/2 tablespoons of vinegar and all the olive oil over the cheese, and mix carefully to avoid the cheese to crumble.
• Let stand about 2 hours, mixing every 30 minutes for the olive oil to coat the cheese.
• Wash the tomatoes, the lettuce and the persil and cut the tomatoes in 8 bits and the lettuce leaves in stripes about 2 inches wide.
• In a salad bowl, mix tomatoes and lettuce with salt (not too much: the cheese is quite salty) and 1/2 tablespoon vinegar, and add black olives.
• Add the cheese mix, drained, and decorate with parsley leaves.

MARINATED CHEESE-TOPPED SALAD

Steps:

• For dressing, in a small bowl, combine the first 8 ingredients. Cut cheese into 1/2" cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes.
• In a large bowl, combine the romaine, spinach, tomatoes, shallots, and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.