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Ingredients
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Serves: 6 as a side dish or 3 as a meatless main dish
- Ingredients
- 1-1/2 cups (6 oz.) Sargento® Shredded Fine Cut Mild Cheddar Cheese, divided
- 2 Tbsp. olive oil
- 1-1/2 Tbsp. pomegranate juice
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 (5 to 6 oz.) package torn mixed salad greens or mixed baby greens
- 1/2 cup pomegranate seeds.
Preparation
Step 1
Line a very large rimmed baking sheet or cookie sheet with parchment paper (or use a nonstick sheet). Drop 12 level measuring tablespoonfuls of cheese onto baking sheet 2 inches apart. Spread each mound into a 2-inch circle. Bake in a preheated 350°F oven until cheese is bubbly and beginning to brown, 5 to 6 minutes. Cool on sheet 2 minutes; use a thin spatula to transfer cheese to a wire rack and cool completely.
Whisk together oil, pomegranate juice, mustard, salt and pepper in a very large bowl.
Add greens and pomegranate seeds; toss well. Add remaining cheese; toss well and transfer to serving plates. Serve with cheese crisps.
Tips
•For smaller crisps to put on top of salad like croutons, use 1 teaspoon of the cheese and bake 4 to 5 minutes.