Vegetablecheesesalad 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 :

RUSSIAN CHEESE SALAD

Russian Cheese Salad image

This recipe was the favorite of the Russian dishes served at our wedding. Simple, tangy and can be used more than a side dish. Serve on top of bread or crackers, or spoon onto tomato slices for a more low-carb option.

Provided by MOJOKADO

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 5m

Yield 8

Number Of Ingredients 3

Ingredients

3 cups shredded mozzarella cheese
2 tablespoons mayonnaise
3 cloves garlic, pressed

Steps:

In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.

Nutrition Facts : Calories 134.1 calories, Carbohydrate 1.7 g, Cholesterol 28.4 mg, Fat 9.5 g, Protein 10.4 g, SaturatedFat 4.7 g, Sodium 282.1 mg, Sugar 0.5 g

SALAD WITH WARM GOAT CHEESE

Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Steps:

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

COTTAGE CHEESE VEGGIE SALAD

Cottage Cheese Veggie Salad image

-Jerraine Barlow, Colorado City, Arizona

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

3 cups 4% cottage cheese
1 large ripe avocado, peeled, pitted and chopped
1 medium tomato, chopped
1/4 cup sliced pimiento-stuffed olives
2 tablespoons sliced green onions

Steps:

In a serving bowl, combine the first 4 ingredients. Sprinkle with onions.

Nutrition Facts : Calories 141 calories, Fat 8g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 394mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

LEMON CHEDDAR SALAD

Lemon Cheddar Salad image

Make and share this Lemon Cheddar Salad recipe from Food.com.

Provided by DotM7037

Categories Jellies

Time 15m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1 (3 ounce) package lemon gelatin
1 cup boiling water
1 (14 ounce) can crushed pineapple
1 cup whipping cream
1 cup cheddar cheese

Steps:

Combine jello and boiling water in bowl.
Stir to dissolve.
Stir in crushed pineapple and juice.
Chill until of egg white consistency.
Whip cream until stiff.
Fold into thickened jello.
Fold in grated cheese.
Pour into your prettiest bowl and chill.
Garnish with orange slices if desired.

Nutrition Facts : Calories 183.8, Fat 12.6, SaturatedFat 7.9, Cholesterol 44.5, Sodium 119.7, Carbohydrate 14.7, Fiber 0.3, Sugar 13.1, Protein 4.1

VEGETABLE CHEESE SALAD

Vegetable Cheese Salad image

This is a nice change of pace from lettuce salads. I love the creamy dressing. Cook time is chill time.

Provided by pines506

Categories For Large Groups

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 16

Ingredients

2 cups cheddar cheese, and or 2 cups mozzarella cheese
1 medium cucumber, chopped
1 medium tomatoes, seeded and chopped
1 green onion, thinly sliced, white and green
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

Steps:

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

Nutrition Facts : Calories 90.7, Fat 7.1, SaturatedFat 3.8, Cholesterol 16.7, Sodium 108.6, Carbohydrate 3.3, Fiber 0.4, Sugar 1.4, Protein 4

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