Best 6 Marinated Cheese Topped Salad Recipes
Indulge in a culinary symphony of flavors with our marinated cheese-topped salad. This tantalizing dish features an assortment of crisp lettuces, cherry tomatoes, cucumbers, bell peppers, and red onions, artfully arranged on a bed of baby spinach. The pièce de résistance is the marinated cheese, a delightful blend of feta, mozzarella, and Parmesan, marinated in a zesty vinaigrette dressing. This salad offers a delightful interplay of textures and flavors, from the crunch of the vegetables to the creamy smoothness of the cheese. Drizzled with a tangy balsamic reduction, this salad is a symphony for your taste buds.
Accompanying this star of the show are three additional salad recipes, each with its unique charm. The Asian salad with peanut dressing offers a taste of the Orient with its vibrant combination of shredded cabbage, carrots, bell peppers, and snap peas, tossed in a savory peanut dressing. The classic Caesar salad remains a timeless favorite, featuring crisp romaine hearts coated in a creamy Caesar dressing, topped with Parmesan cheese and croutons. Last but not least, the Greek salad captures the essence of Mediterranean flavors with a medley of cucumbers, tomatoes, red onions, feta cheese, and Kalamata olives, dressed in a tangy vinaigrette.
These four salads, each with its distinct character, cater to a range of preferences and occasions. Whether you're hosting a summer barbecue, a casual lunch with friends, or a romantic dinner for two, these salads will add a touch of culinary magic to your table. So, prepare to embark on a delectable journey as we delve into the recipes for these four extraordinary salads.
MARINATED CHEESE
This is a very colorful and tasty appetizer. Because it has such a stunning presentation, it is a great appetizer for the holidays. I take this to every function and gathering we attend - only because everyone else requests it!
Provided by trish555
Categories Appetizers and Snacks Cheese
Time 8h20m
Yield 16
Number Of Ingredients 12
Steps:
- In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
- Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
- To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 1.4 g, Cholesterol 30.1 mg, Fat 16.3 g, Fiber 0.2 g, Protein 4.7 g, SaturatedFat 7 g, Sodium 203.2 mg, Sugar 0.5 g
MARINATED MOZZARELLA TOSSED SALAD
Pam Bremson of Kansas City, Missouri shares her extra special salad made with mozzarella cheese, grape tomatoes and a flavorful homemade dressing from olive oil, balsamic vinegar and apricot nectar.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, whisk the vinegar, apricot nectar, garlic, salt, basil, oregano, thyme and pepper. Slowly whisk in the oil. Add cheese cubes and toss to coat. Cover and refrigerate for 1 hour., Just before serving, toss the romaine, tomatoes and cheese mixture in a large salad bowl.
Nutrition Facts : Calories 113 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
MARINATED FETA CHEESE SALAD
Provided by Jamie Oliver
Number Of Ingredients 9
Steps:
- Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
- Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
- Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing
MARINATED CHEESE-TOPPED SALAD
This recipe was in the April/May 2011 Taste of Home. The original had 8 oz cream cheese, but I used a small chunk of local goat cheese instead. I also left out the shallots since I didn't have them. It was delicious! The recipe was submitted by Barbara Estabrook and she said about it "A lovely vinaigrette coats this green salad that's tossed with tomatoes, olives and marinated cream cheese 'croutons.' I freeze the cream cheese for 45 minutes or so to firm it up. This makes it easier to cut into cubes."
Provided by DeniseBC
Categories Greens
Time 45m
Yield 1 salad, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- For dressing, in a small bowl, combine the first 8 ingredients. Cut cheese into 1/2" cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes.
- In a large bowl, combine the romaine, spinach, tomatoes, shallots, and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.
Nutrition Facts : Calories 400.4, Fat 38.4, SaturatedFat 10, Cholesterol 22.4, Sodium 574.8, Carbohydrate 8.5, Fiber 2.8, Sugar 3.1, Protein 8.2
BEET AND MARINATED GOAT CHEESE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
- For the salad: Preheat the oven to 425 degrees F. Place the goat cheese in a medium bowl. Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
- Wrap each beet in foil. Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish. Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes. Remove the foil from the beets and set aside until cool enough to handle. Cut each beet into 6 to 8 wedges.
- Combine the lettuces in a large bowl. Add the green beans and apple slices and top with the beet wedges. Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.
MARINATED CHEESE APPETIZER
This recipe was given to me by a friend. I have made it several times, and it doesn't last long! It does take a while to prepare, but it is worth it. Great presentation and delicious flavors.
Provided by Barbara Linn
Categories Cheese
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
- Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
- Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
- Pour marinade over cheese, cover and refrigerate overnight.
- Serve with crackers.
Tips:
- Select the right cheese: Use a semi-hard cheese that can withstand marinating, such as mozzarella, cheddar, or feta. Avoid soft cheeses like brie or Camembert, as they will become too soft and mushy.
- Marinate the cheese for at least 30 minutes: The longer you marinate the cheese, the more flavor it will absorb. You can marinate the cheese for up to overnight for a more intense flavor.
- Use a flavorful marinade: The marinade should be flavorful and complementary to the cheese. Some popular marinade ingredients include olive oil, vinegar, herbs, spices, and citrus juice.
- Grill the cheese until it is slightly melted and golden brown: This will give the cheese a slightly crispy exterior and a gooey interior.
- Serve the cheese immediately: Marinated cheese is best served immediately after grilling, while it is still warm and melted.
Conclusion:
Marinated cheese is a delicious and versatile appetizer or snack that can be enjoyed on its own or as part of a larger meal. It is a great way to use up leftover cheese and is also a fun and easy way to impress your guests. With a variety of marinades and cheeses to choose from, there are endless possibilities for creating your own unique marinated cheese recipe. So next time you are looking for a quick and easy appetizer, give marinated cheese a try!
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