Monterey Cheddar Cheese Salad Recipes

VEGETABLE CHEESE SALAD

Vegetable Cheese Salad image

Here's a satisfying salad that's garden-fresh. It stars three delicious cheeses and refreshing vegetables like crisp cucumber, bell peppers and juicy tomatoes. This unique summer salad makes a nice light lunch or super side dish. -Shary Geidner, Clear Lake, Iowa

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 16 servings.

Number Of Ingredients 17

Ingredients

3 cups shredded cheddar, Monterey Jack and/or mozzarella cheese
1 medium cucumber, chopped
1 medium tomato, seeded and chopped
1 green onion, thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon lime juice
1 garlic clove, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon paprika
1/2 teaspoon sugar
Lettuce, optional

Steps:

In a bowl, combine cheeses, cucumber, tomato, onion and peppers. In a small bowl, combine sour cream, mayonnaise, lemon and lime juice, garlic, mustard and seasonings; mix well. Pour over salad and toss to coat. Chill for 1 hour. Serve in a lettuce-lined bowl if desired.

Nutrition Facts :

CHEDDAR AND MACARONI SALAD

Cheddar and Macaroni Salad image

This is a good make-ahead side dish for a summer dinner.

Provided by Karena

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Yield 6

Number Of Ingredients 10

Ingredients

1 cup macaroni
¾ cup cubed Cheddar cheese
1 stalk celery, chopped
1 green bell pepper, chopped
½ cup frozen green peas, thawed
⅓ cup chopped onion
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons milk
1 ½ tablespoons sweet pickle relish

Steps:

Cook pasta in boiling salted water until done. Drain. Rinse macaroni under cold water, and drain again.
Combine pasta with cheese, vegetables, mayonnaise, sour cream, milk, and pickle relish. Chill for at least 24 hours.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 19.2 g, Cholesterol 25.4 mg, Fat 15.2 g, Fiber 1.7 g, Protein 7.9 g, SaturatedFat 6 g, Sodium 213.5 mg, Sugar 3.6 g

MONTEREY BEANS AND CHEESE

Monterey Beans and Cheese image

This is one of those recipes I turn to again and again when I don't feel like working too hard on dinner. I'm including the ingredients from the original recipe, though I always add corn, and never add the bacon or green pepper. It's great served over rice. From the More with Less Cookbook.

Provided by pattikay in L.A.

Categories Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 slices bacon (optional)
2 -3 tablespoons diced onions
1/2 green pepper, diced (optional)
2 (16 ounce) cans kidney beans, undrained
1 -2 cup shredded cheddar cheese
1 (8 ounce) can tomato sauce (or 2 diced tomatoes)
1 -2 teaspoon chili powder (I use at least a tablespoon for our family)
1 -2 cup corn kernel (I always use frozen)
salt, to taste
pepper, to taste

Steps:

If using bacon, fry, drain and break into pieces.
Saute onion and green pepper (if using) in bacon grease (or in a bit of vegetable oil if not using bacon).
Add beans (and their liquid), tomato sauce, seasonings and corn.
Cook over medium heat, stirring till mixture is blended and bubbling and liquid reduces some.
Stir in cheese and stir till cheese is smooth and melted into the sauce.
Cook, stirring till mixture attains desired thickness.
Serve over cooked rice.

Nutrition Facts : Calories 358.3, Fat 11.3, SaturatedFat 6.2, Cholesterol 29.7, Sodium 1154.2, Carbohydrate 46.9, Fiber 11.9, Sugar 7, Protein 21

MEXICAN INSPIRED NO-MAYO MACARONI AND CHEESE SALAD

Mexican Inspired No-Mayo Macaroni and Cheese Salad image

First this is a much healthier and lighter version of traditional mayo based macaroni salads. This is such a nice salad for summer BBQ's, pot-lucks, even just dinner with the family. It is not spicy, but has a slight Mexican flair. Sour cream, spices and chopped peppers make this a great salad. I actually have 2 versions of this. I have added some sliced black olives and used Monterey Jack cheese, but my favorite is no olives and a good sharp Cheddar. Serve this with some spicy grilled chicken, burgers, steaks, hot dogs, etc. It is just a nice side dish.

Provided by SarasotaCook

Categories Healthy

Time 30m

Yield 4-8 , 4-8 serving(s)

Number Of Ingredients 14

Ingredients

12 ounces elbow macaroni
2 medium green peppers, fine chopped
2 medium red peppers, fine chopped
1 medium onion, fine chopped
1 cup scallion, chopped (1 cup after chopping)
5 -6 ounces sharp cheddar cheese (more or less to taste)
1/2-2/3 cup salsa (not chunky, just a basic medium heat salsa, use mild if you don't want any heat)
6 -8 tablespoons sour cream, depending on how creamy you like the salad (I have used low fat, but don't use NO fat)
4 tablespoons fresh lime juice
2 limes, zested
2/3 cup fresh cilantro, fine chopped
2 teaspoons ground cumin
salt
pepper

Steps:

Dressing -- In a small bowl, add the salsa, sour cream, lime juice and zest, cilantro, cumin, pinch of salt and pepper. Mix well and refrigerate. NOTE: I start out with 1/2 cup salsa, and 6 tablespoons of sour cream. You can always add more once you dress the salad.
Pasta -- Simply cook in good salted water according to package directions.
Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions.
Toss -- Once the past is done, drain and this is one time where I actually rinse my pasta under cold water. Drain well. Add to the bowl with the vegetables and add the dressing and the cheese. Toss well. You can add a bit more sour cream and salsa if necessary. Taste for seasoning and add any more salt and pepper if needed. And remember - this is not a creamy mayo type of salad. This is a healthier light version so there is not as much dressing.
Serve -- ENJOY!

CHEESE AND BEAN SALAD

Cheese and Bean Salad image

This hearty chilled salad couldn't be easier to make. A can each of red and black beans, some cheese and veggies, a little dressing-and that's it!

Provided by My Food and Family

Categories Recipes

Time 1h15m

Yield Makes 8 servings, 3/4 cup each.

Number Of Ingredients 6

Ingredients

1 can (15 oz.) red beans, drained, rinsed
1 can (15 oz.) black beans, drained, rinsed
1 cup KRAFT Cheddar & Monterey Jack Cheese Cubes
1/2 cup shredded carrots
1/2 cup celery slices
1/2 cup prepared GOOD SEASONS Italian Dressing Mix

Steps:

Mix all ingredients except salad dressing in large bowl.
Add salad dressing; mix lightly. Cover.
Refrigerate at least 1 hour or before serving.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 10 g

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Monterey Cheddar Cheese Salad Recipes

VEGETABLE CHEESE SALAD

Here's a satisfying salad that's garden-fresh. It stars three delicious cheeses and refreshing vegetables like crisp cucumber, bell peppers and juicy tomatoes. This unique summer salad makes a nice light lunch or super side dish. -Shary Geidner, Clear Lake, Iowa

CHEDDAR AND MACARONI SALAD

This is a good make-ahead side dish for a summer dinner.

MONTEREY BEANS AND CHEESE

This is one of those recipes I turn to again and again when I don't feel like working too hard on dinner. I'm including the ingredients from the original recipe, though I always add corn, and never add the bacon or green pepper. It's great served over rice. From the More with Less Cookbook.

MEXICAN INSPIRED NO-MAYO MACARONI AND CHEESE SALAD

CHEESE AND BEAN SALAD

This hearty chilled salad couldn't be easier to make. A can each of red and black beans, some cheese and veggies, a little dressing-and that's it!

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