Pomegrante Salad with Cheddar Crisps

By Booper-2

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.

Details

Servings 1
Adapted from sargento.com

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.