MARINATED CHOPPED SALAD
This chopped salad is packed with fresh veggies and marinated in a red wine vinegar dressing.
Provided by Holly Nilsson
Categories Salad
Time 2h15m
Number Of Ingredients 15
Steps:
- Combine all dressing ingredients in small bowl or jar. Whisk (or shake) to combine.
- Chop all ingredients and place in a large bowl. Toss with dressing and refrigerate at least 2 hours before serving stirring occasionally.
Nutrition Facts : Calories 149 kcal, Carbohydrate 7 g, Protein 1 g, Fat 14 g, SaturatedFat 11 g, Sodium 28 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
MARINATED CHEESE
This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious-and easy! -Laurie Casper, Coraopolis, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 pounds.
Number Of Ingredients 14
Steps:
- Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.
Nutrition Facts : Calories 121 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 153mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
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
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