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Spring Greens With Toasted Cheese

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“Another recipe I am posting for safe keeping, from Land O Lakes Cookbook. Warm, soft melted cheese complements a green salad laced with fresh herb leaves.”

Ingredients Nutrition

  • 12 cup Italian vinaigrette dressing or 12 cup honey mustard dressing
  • 12 cup dried breadcrumbs
  • 18 teaspoon garlic salt
  • 1 (8 ounce) package monterey jack cheese, cut into 18 (or Chedarella or Co-Jack Cheese)
  • 7 cups mixed baby greens
  • 1 cup fresh herb (such as parsley, basil, mint or cilantro)
  • 34 cup cherry tomatoes


  1. Heat oven to 400°F Line baking sheet with aluminum foil.
  2. Place 1/4 cup dressing in shallow bowl. Combine bread crumbs and garlic salt in another shallow bowl. Dip each piece of cheese into dressing; shake off excess dressing. Coat with bread crumbs. Place cheese onto prepared baking sheet. Bake for 3 to 4 minutes or just until soft. (DO NOT OVERBAKE.)
  3. Arrange salad greens, herbs and tomatoes on 6 individual salad plates. Drizzle with remaining dressing. Place 3 cubes toasted cheese on each salad. Serve immediately.
  4. TIP: The crumb-coated cheese cubes can be made well ahead of time. Refrigerate, covered on baking sheet or in a covered container. Bake just before serving.

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