Sizzling Cheese Salad Recipe
This Sizzling Cheese Salad recipe is totally satisfying, Guaranteed! Pamper everyone with Sizzling Cheese Salad as Side Dish. If you have a lot of Cheese on hand then Sizzling Cheese Salad is the recipe you should opt for. You will definitely come back and thank me for sharing this Sizzling Cheese Salad recipe.
Ingredients
6 cups torn mixed greens
1/4 cup pitted ripe olives
1 small tomato, cut into wedges, or 6 oil-packed dried tomatoes, drained and cut into slivers
1/4 cup salad oil
1/4 cup tarragon vinegar
2 teaspoons finely chopped green onion
1 teaspoon Dijon-style mustard
1 teaspoon walnut oil (optional)
1 egg
1 tablespoon water
2 tablespoons cornmeal
1 tablespoon fine, dry bread crumbs
1 tablespoon sesame seed,toasted
2 teaspoons grated Parmesan cheese
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), cut up
1 cup shredded gjetost cheese (4 ounces)
2 tablespoons margarine or butter, melted
Directions
1 On a serving platter arrange greens, olives, and tomatoes. Cover and refrigerate. In a screw-top jar combine salad oil, vinegar, green onion, mustard, and walnut oil (if using). Cover and shake well; refrigerate.
2 In a small bowl combine egg and water; use a fork to beat together. In a shallow bowl combine cornmeal, bread crumbs, sesame seed, and Parmesan cheese.
3 Place cream cheese and gjetost in a medium mixing bowl. Beat with an electric mixer until combined. Shape into 1-inch balls; flatten to form patties. Dip cheese patties into egg mixture; coat both sides with the cornmeal mixture. Cover; refrigerate patties for 1 hour or until thoroughly chilled.
4 To fry cheese patties, in a large skillet heat margarine or butter. Add cheese patties; cook on medium heat for 6 to 8 minutes or until golden brown, turning once.
5 Shake dressing; drizzle over greens mixture. Arrange cheese patties on salad.
2 In a small bowl combine egg and water; use a fork to beat together. In a shallow bowl combine cornmeal, bread crumbs, sesame seed, and Parmesan cheese.
3 Place cream cheese and gjetost in a medium mixing bowl. Beat with an electric mixer until combined. Shape into 1-inch balls; flatten to form patties. Dip cheese patties into egg mixture; coat both sides with the cornmeal mixture. Cover; refrigerate patties for 1 hour or until thoroughly chilled.
4 To fry cheese patties, in a large skillet heat margarine or butter. Add cheese patties; cook on medium heat for 6 to 8 minutes or until golden brown, turning once.
5 Shake dressing; drizzle over greens mixture. Arrange cheese patties on salad.
