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Spring Greens With Toasted Cheese

Makes 6 servings

Prep time: 15 min
Baking time: 3 min

Ingredients:

• 1/2 - cup Italian vinaigrette or honey mustard dressing

• 1/2 - cup dried bread crumbs

• 1/8 - teaspoon garlic salt

• 1 - package (8-ounce) Monterey Jack Cheese, cut into 18 (3/4-inch) cubes

• 7 - cups mixed baby salad greens

• 1 - cup fresh whole herb leaves (such as parsley, basil, mint or cilantro)

• 3/4 - cup small cherry tomatoes

Directions:

Preheat oven to 400�F. Line baking sheet with aluminum foil.

1. In a shallow bowl, place 1/4 cup dressing in shallow bowl.

2. Combine bread crumbs and garlic salt in another shallow bowl.

3. Dip each piece of cheese into dressing; shake off excess dressing.

4. Coat with bread crumbs.

5. Place cheese onto prepared baking sheet.

6. Bake for 3 to 4 minutes or just until soft. 
   (DO NOT OVER-BAKE.)

7. On 6 individual salad plates, arrange salad greens, herbs and tomatoes .

8. Drizzle with remaining dressing. 

9. Place 3 cubes toasted cheese on each salad. Serve immediately.

Alan's Kitchen 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