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Southwest Chopped Salad in a Cheddar Cheese Bowl

Southwest Chopped Salad in a Cheddar Cheese Bow

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

Place all of the ingredients in a mason jar.


Secure the lid and shake vigorously until well combined.

Cheese Bowls

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


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


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.


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


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.


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


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


Divide the salad among the cheese bowls and serve.