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Mixed Greens with Grilled Cheese Croutons

For the Salad
 4 oz Little Leaf Baby Red & Green Leaf
 ½ cup vine ripened tomatoes, quartered
 4 green onions, sliced thin on the bias
For the Grilled Cheese Crouton
 4 slices of 1/2” thick country loaf
 4 tbsp mayo
 1 cup Cabot Seriously Sharp Cheddar Cheese, grated
 freshly ground black pepper, to taste
For the Vinaigrette
 1 small shallot, peeled and minced
 1 garlic clove, crushed and minced
 1 tbsp grainy Dijon mustard
 ½ cup extra virgin olive oil
 ¼ cup balsamic vinegar
 freshly ground black pepper, to taste
 pinch of sea salt

Place all of the ingredients in a mason jar.


Secure the lid and shake vigorously until well combined.

For the Salad + Croutons

Gather all of your grilled cheese ingredients on a cutting board.


Lay out the slices of bread and spread 1 tbsp of mayo on one side of each slice.


Place two slices, mayo side down, in a cold skillet.


Top each of the slices in the skillet with 1/2 cup grated cheese and a sprinkle of fresh pepper. Place remaining two slices of bread, mayo-ed side up, atop cheese.


Turn the heat on to medium and let the sandwiches cook for 5 minutes.


After 5 minutes, gently press down on the top with the spatula and then flip each grilled cheese. Lower the heat to medium-low, and cook for an additional 5 minutes until toasty and golden.


Transfer the cooked grilled cheeses back onto the cutting board.


In a medium sized bowl, combine the greens, tomato, and green onions and toss with the vinaigrette. Divide salad into two serving bowls.


With a chef’s knife, cut each sandwich into four equal portions, then cut those portions into thirds so you end up with 12 croutons per sandwich.


Top your salad with the warm grilled cheese croutons and serve.