fbpx

Southwest Chopped Salad in a Cheddar Cheese Bowl

Ingredients:
For the Cheese Bowls
 1 ¼ cups Cabot Two State Farmers’ Shredded Cheddar Cheese
For the Salad
 4 oz Little Leaf Baby Crispy Green Leaf, torn
 ¼ cup pickled onions, drained and chopped
 ½ cup red bell pepper, sliced and chopped
 freshly ground black pepper, to taste
For the Dressing
 1 garlic clove, crushed and minced
 ¼ cup lime juice
 ½ cup extra virgin olive oil
 2 tbsp honey
 ½ tbsp cumin
 1 tbsp fresh cilantro, chopped
 
Directions:
Dressing
1

Place all of the ingredients in a mason jar.

2

Secure the lid and shake vigorously until well combined.

Cheese Bowls
3

Preheat the oven to 400*F and line a full-sized baking sheet with parchment paper.

4

Place a 6” cereal bowl upside down on the counter and set aside.

5

Distribute all the shredded cheese on the parchment in four equal circles, 6 inches in diameter. Make sure to leave at least an inch of space in between the circles.

6

Bake the cheese for 8 minutes, until melted. Take out of the oven and let cool for two minutes.

7

With a butter knife, lift one cheese circle at a time, and drape each over the upside down bowl. Let the cheese cool until it is hardened into a crispy shell in the shape of the bowl.

8

Once shaped, gently move the cheese bowl to your serving dish.

Salad
9

In a medium sized bowl, combine the lettuce with the pickled onion and bell pepper. Toss with the dressing.

10

Divide the salad among the cheese bowls and serve.

Ingredients

For the Cheese Bowls
 1 ¼ cups Cabot Two State Farmers’ Shredded Cheddar Cheese
For the Salad
 4 oz Little Leaf Baby Crispy Green Leaf, torn
 ¼ cup pickled onions, drained and chopped
 ½ cup red bell pepper, sliced and chopped
 freshly ground black pepper, to taste
For the Dressing
 1 garlic clove, crushed and minced
 ¼ cup lime juice
 ½ cup extra virgin olive oil
 2 tbsp honey
 ½ tbsp cumin
 1 tbsp fresh cilantro, chopped

Directions

Dressing
1

Place all of the ingredients in a mason jar.

2

Secure the lid and shake vigorously until well combined.

Cheese Bowls
3

Preheat the oven to 400*F and line a full-sized baking sheet with parchment paper.

4

Place a 6” cereal bowl upside down on the counter and set aside.

5

Distribute all the shredded cheese on the parchment in four equal circles, 6 inches in diameter. Make sure to leave at least an inch of space in between the circles.

6

Bake the cheese for 8 minutes, until melted. Take out of the oven and let cool for two minutes.

7

With a butter knife, lift one cheese circle at a time, and drape each over the upside down bowl. Let the cheese cool until it is hardened into a crispy shell in the shape of the bowl.

8

Once shaped, gently move the cheese bowl to your serving dish.

Salad
9

In a medium sized bowl, combine the lettuce with the pickled onion and bell pepper. Toss with the dressing.

10

Divide the salad among the cheese bowls and serve.

Southwest Chopped Salad in a Cheddar Cheese Bowl