Best Mixed Green Salad With Warm Cream Cheese Croutons Recipes

Mixed Green Salad with Warm Cream Cheese

Provided by PHILADELPHIA Cream Cheese

Categories Salads

Time 20m

Yield 8

Number Of Ingredients 8

1/4 cup kosher for Passover panko bread crumbs
2 teaspoon chopped fresh thyme
1 clove garlic, minced
1 package(8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch cubes
8 cups loosely packed torn salad greens
1 Granny Smith apple, cut into thin slices
1/2 cup pomegranate seeds
1/2 cup balsamic vinaigrette dressing

Steps:

1. Combine first 3 ingredients in shallow dish. Add cream cheese cubes in small batches; toss until evenly coated with crumb mixture. Place on waxed paper-covered plate. 2. Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add cream cheese cubes, a few at a time; cook 3 min. or until evenly browned, turning frequently. 3. Combine remaining ingredients in large bowl; top with toasted cream cheese cubes.

Nutrition Facts :

Mixed Green Salad image

Provided by Food Network

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 6

1 head romaine lettuce
1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Steps:

Tear the lettuce leaves into bite-sized pieces and transfer them to a large salad bowl. Add the cucumber, tomatoes, and onion. Sprinkle with the oil, vinegar, and salt and pepper, and toss to combine.

Mixed Greens with Roasted Cherry Tomatoes and Fried Goat Cheese Croutons image

Provided by Trisha Yearwood

Categories appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 18

1 cup cherry tomatoes, halved
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup pecans
6 to 8 cups mixed greens
1 ripe pear, such as D'anjou, cored and sliced into 1/4-inch slices
1/4 cup champagne vinegar
1/4 cup freshly squeezed orange juice
1 teaspoon honey
1 teaspoon country Dijon mustard
1 small shallot, finely chopped
1/2 cup olive oil
Kosher salt and freshly ground black pepper
3/4 cup vegetable oil
One 8-ounce log goat cheese
1/4 cup all-purpose flour
1 large egg, slightly beaten
3/4 cup panko breadcrumbs

Steps:

For the salad: Place the tomatoes on a baking sheet, drizzle with some olive oil and sprinkle with salt and pepper. Roast until tender and starting to brown, about 20 minutes. Let cool.
Meanwhile, toast the pecans in a large skillet over medium heat, tossing occasionally, until fragrant, 3 to 4 minutes. Let cool, then chop.
For the vinaigrette: Whisk together the champagne vinegar, orange juice, honey, Dijon and shallot in a medium bowl. Slowly whisk in the olive oil; season with some salt and pepper.
For the goat cheese croutons: Heat the vegetable oil in a medium skillet over medium-high heat. Slice the goat cheese into 8 equal rounds. Add to 3 shallow dishes, the flour, egg and panko. Coat each goat cheese round with flour, then egg and then panko, shaking off excess, and fry until golden on both sides, about 1 minute per side. Transfer to a paper-towel lined rack or plate.
To assemble the salad, toss the greens, pear, pecans and tomatoes in a large bowl. Drizzle with some vinaigrette and gently toss to fully combine. Divide the salad among 4 salad plates, top each with 2 goat cheese croutons, and serve.