Southwest Chopped Salad in a Cheddar Cheese Bowl

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

Dressing

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.

Salad

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.

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Southwest Chopped Salad in a Cheddar Cheese Bowl