Best 5 Jumping Jack Cheese Over Roasted Vegetable Salad Recipes
Indulge in a culinary journey with our tantalizing Jumping Jack Cheese over Roasted Vegetable Salad, a harmonious blend of flavors and textures. Savor the delightful combination of creamy Jumping Jack cheese, roasted vegetables, and a zesty dressing. With a base of crisp romaine lettuce, this salad is elevated by the medley of roasted vegetables, including tender asparagus, zucchini, and bell peppers, all perfectly charred and seasoned to perfection. The star of the show, Jumping Jack cheese, adds a delightful tanginess and gooey texture that complements the roasted vegetables beautifully. Drizzled with a tangy dressing made from red wine vinegar, olive oil, and fresh herbs, this salad offers a symphony of flavors that will awaken your taste buds. Whether you're a vegetarian seeking a hearty and satisfying meal or a lover of cheese looking for a unique culinary experience, this Jumping Jack Cheese over Roasted Vegetable Salad is sure to impress.
Here are our top 5 tried and tested recipes!
ROASTED VEGGIE SALAD WITH MAPLE BALSAMIC VINAIGRETTE RECIPE BY TASTY
Here's what you need: bell pepper, sweet potato, brussels sprouts, red onion, fresh oregano, salt, pepper, olive oil, spinach, feta cheese, olive oil, balsamic vinaigrette, maple syrup
Provided by Merle O'Neal
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF (200ºC).
- Combine all vegetables (except spinach) in large bowl and stir.
- Add salt, pepper, oregano, and olive oil for the salad and stir.
- Spread vegetables on baking sheet and bake for 40 minutes.
- To prepare the dressing, combine olive oil, balsamic vinaigrette, and maple syrup in a small bowl and stir until well-combined.
- In a bowl, add spinach and any other greens you prefer. Sprinkle roasted vegetables and feta cheese over the top.
- Drizzle dressing over salad.
- Enjoy!
Nutrition Facts : Calories 379 calories, Carbohydrate 36 grams, Fat 24 grams, Fiber 6 grams, Protein 6 grams, Sugar 13 grams
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 16 servings.
Number Of Ingredients 17
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 :
ROASTED VEGETABLE SALAD BOWL
This versatile smoky-sweet salad is for anyone tired of a big bowl of greens. We've tossed your favorite vegetables with paprika and maple syrup before roasting them until caramelized. Drizzled with a tangy Dijon-orange vinaigrette, the bowl is topped with tangy goat cheese and crunchy pecans-though any nuts or vegan cheese options work. If want even to make it even heartier, toss in some grains like farro or quinoa.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Arrange the mushrooms, broccoli, carrot and parsnip on a rimmed baking sheet. Drizzle with 2 tablespoons of the maple syrup, the cinnamon, smoked paprika, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper and toss until well coated. Make sure the vegetables are in an even layer on the baking sheet and roast until they are softened and caramelized in spots, 28 to 30 minutes.
- Meanwhile, whisk the vinegar, Dijon, shallot, orange juice, remaining 1 teaspoon maple syrup, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Whisking constantly, slowly drizzle the remaining 1/3 cup olive oil into the bowl until emulsified (this should take about 2 minutes).
- Divide the kale among 4 bowls. Top each bowl with some roasted vegetables, chopped pecans and goat cheese. Drizzle with some of the dressing. This can be served warm or cold. Store any leftover dressing in a sealed container in the refrigerator for up to 1 week.
SEEDED CHEESE & CHIVE FLAPJACKS
Who says flapjacks should always be sweet? Rustle up a batch of these cheese and chive savoury flapjacks - they're ideal for picnics or as a snack to curb hunger
Provided by Cassie Best
Categories Snack
Time 40m
Yield Makes 12-16
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan, then add the oats, carrots, flaxseed, chia seeds and some seasoning. Leave to cool for about 10 mins. Heat the oven to 200C/180C fan/gas 6 and line a 20 x 20cm baking tin with baking parchment.
- Stir the cheese, eggs and chives into the oat mix. Tip into the tin and scatter over the mixed seeds. Press down with the back of a spoon, making sure it fills the tin to the edges. Bake for 25-30 mins until golden. Leave to cool completely in the tin before cutting into bars.
Nutrition Facts : Calories 166 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
ROASTED VEGETABLE SALAD WITH GOAT CHEESE
Warm tender carrots, onion, and zucchini get cozy in this seasonal dinner salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven or toaster oven to 450 degrees. On a rimmed baking sheet, toss carrots, zucchini, and onion with 1 tablespoon oil; season with salt and pepper.
- Roast until vegetables are tender and browned, 20 to 25 minutes, tossing once.
- In a serving bowl, whisk together vinegar and remaining tablespoon oil; season with salt and pepper. Add lettuce, and toss. Top with roasted vegetables and goat cheese.
Nutrition Facts : Calories 461 g, Fat 34 g, Fiber 9 g, Protein 12 g
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling later on.
- Choose Firm Vegetables: For the roasted vegetable salad, select firm vegetables that will hold their shape well during roasting. Good options include broccoli, carrots, Brussels sprouts, and sweet potatoes.
- Roast Vegetables at High Heat: Roasting the vegetables at a high temperature (425°F/220°C) will help them caramelize and develop a delicious flavor.
- Use a Variety of Vegetables: Don't be afraid to mix and match different types of vegetables for your salad. This will add variety to the dish and make it more visually appealing.
- Make Ahead: The roasted vegetable salad can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.
- Choose a Good Jumping Jack Cheese: When selecting Jumping Jack cheese, look for a brand that uses high-quality milk and has a good reputation. This will ensure that the cheese has a delicious flavor and melts well.
- Broil the Cheese: Broiling the Jumping Jack cheese until it is bubbly and slightly browned will give it a delicious and crispy texture.
- Serve Immediately: The Jumping Jack cheese over roasted vegetable salad is best served immediately after it is made. This will ensure that the cheese is still warm and melted.
Conclusion:
The combination of roasted vegetables, melted Jumping Jack cheese, and a tangy dressing makes this salad a delicious and satisfying meal. It is perfect for a light lunch or dinner, and it can also be served as a side dish. With its vibrant colors and flavors, this salad is sure to impress your friends and family. So next time you are looking for a healthy and flavorful recipe, give this Jumping Jack cheese over roasted vegetable salad a try!
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