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Sizzling Cheese Salad

Sizzling Cheese Salad
Golden-brown cheese patties are fabulous served with any combination of crisp greens, such as arugula, spinach or even cabbage.—Cleo Martinez-Gonske, Redding, California
5 ServingsPrep: 45 min.

Ingredients

  • 4 ounces cream cheese, softened
  • 1 cup (4 ounces) shredded Gjetost cheese
  • 1 egg
  • 1 tablespoon water
  • 2 tablespoons cornmeal
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon dry bread crumbs
  • 2 teaspoons grated Parmesan cheese
  • 2 tablespoons butter
  • SALAD:
  • 5 cups torn mixed salad greens
  • 1 cup pitted ripe olives
  • 5 tomato wedges
  • DRESSING:
  • 1/4 cup olive oil
  • 1 teaspoon sesame oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons finely chopped green onions
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Toasted pita wedges, optional
© Taste of Home 2013

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Sizzling Cheese Salad (continued)

Directions

  • In a small bowl, combine cream cheese and Gjetost cheese until
  • blended. Shape into ten 1-in. balls; flatten into 1-1/2-in. patties.
  • In a shallow bowl, whisk egg and water. In another shallow bowl,
  • combine the cornmeal, sesame seeds, bread crumbs and Parmesan
  • cheese. Dip cheese in egg mixture, then cornmeal mixture. In a large
  • skillet, cook cheese patties in butter in batches for 1-2 minutes on
  • each side or until golden brown.
  • Meanwhile, arrange the salad greens, olives and tomatoes on a serving
  • platter. Whisk the oils, vinegar, onions, mustard and seasonings;
  • drizzle over salad. Place cheese patties over the top. Serve
  • immediately with pita wedges if desired. Yield: 5 servings.
Editor's Note: Gjetost is a soft, caramely Norwegian cheese. For a variation, substitute 1 cup shredded Parmesan and 1 teaspoon sugar.
Nutrition Facts: about 1 cup salad with 2 cheese patties (calculated without pita wedges) equals 418 calories, 36 g fat (15 g saturated fat), 104 mg cholesterol, 572 mg sodium, 19 g carbohydrate, 3 g fiber, 8 g protein.
© Taste of Home 2013