Hot cheese sticks top crisp and colorful greens for an unforgettable salad that goes from start to finish in 15 minutes.
1/2-ounce block Colby-Monterey Jack cheese (from 8-ounce block)
tablespoons Italian dressing
cup Italian-style dry bread crumbs
cups bite-size pieces mixed salad greens
cup Italian dressing
Cut cheese block crosswise into twelve 1/4-inch-thick slices, 2 1/2x1 inch. Place 2 tablespoons dressing and the bread crumbs in separate small shallow bowls. Dip cheese slices into dressing, then coat completely with bread crumbs.
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook cheese slices in skillet 1 to 2 minutes, gently turning once, until light golden brown and cheese is warm. Do not overcook or cheese will melt.
Toss salad greens and 1/4 cup dressing; divide among 4 plates. Top each salad with 3 pieces of cheese. Serve immediately.
Cut cheese into 1/4-inch thick slices.
Cook cheese slices in skillet 1 to 2 minutes, gently turning once, until light golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:2 Vegetable; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.