Best Vegetable Cheese Salad Recipes

HAM, GARDEN VEGETABLE AND SPRING MIX SALAD WITH SWISS CHEESE

Steps:

• Combine salad blend, vegetables from pouch, ham, cheese, asparagus, mushrooms and onion in large bowl. Toss with Cream Dijon Dressing, to taste. Season with salt and pepper, to taste.
• *Creamy Dijon Dressing: Whisk together 3 tablespoons Sherry wine vinegar, 2 teaspoons Dijon-style mustard, 1 clove garlic, minced, 1 teaspoon dried oregano crushed, 1/2 teaspoon salt and 1/4 teaspoon black pepper in small bowl. Slowly whisk 1/4 cup canola oil and 1 tablespoon mayonnaise, until blended. Makes 1/2 cup.

VEGETABLE CHEESE SALAD

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.

ROASTED VEGETABLE SALAD WITH GOAT CHEESE

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.

LIGHT AND HEALTHY COTTAGE CHEESE AND VEGETABLE SALAD OR SANDWICH

Steps:

• Scoop cottage cheese into bowl. Amount depends on how much you are making.
• Add chopped veggies, amounts depend on how much you are making.
• Add lemon juice and pepper-to taste.
• Mix and EAT!
• Eat it alone, on top or mixed into a salad, or spread or stuffed as a sandwich, can be topped with shredded cabbage, lettuce, and bean sprouts. You will feel so good and healthy after eating--enjoy!

GRILLED VEGETABLE SALAD WITH GREENS, TOMATOES, HERBS, OLIVES AND CHEESE

Steps:

• Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
• Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.

VEGETABLE SALAD WITH GOAT CHEESE

Steps:

• Steam potatoes until tender, about 10 minutes. Cool completely.
• Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE

Steps:

• Cut out the pepper stems and then slice each lengthwise along the ribs or ridges into 3 or 4 large triangular wedges. Trim the stem and blossom ends from the zucchini and squash and cut them lengthwise into thin slices. Trim the eggplant and cut crosswise into 12 slices 1/4 to 3/8-inch thick. Peel the onion and cut into 1/4-inch slices.
• Trim the portobello mushroom stem even with the cap so it will lie flat on the grill. Brush all over with 1/2 tablespoon of the Rosemary Garlic Oil. Set aside.
• Set a cast iron grill pan over high heat and coat with vegetable cooking spray. Let it warm up for 3 to 5 minutes (or light your outdoor grill). Using a pastry brush, coat the zucchini, squash, eggplant, and red onion slices with about 2 1/2 tablespoons of the remaining oil; it will be a very thin film, but it should be enough. The peppers do not need any. Grill the vegetables, except the onion in batches as necessary, on each side, rotating them 45 degrees to make cross-hatch grill marks. They should be cooked until they are nicely browned, but not charred, cooked through but still hold their texture. The peppers will have black marks on the outside, but they are eaten with their skin and bright color intact. Grill the mushroom stem side down first, so when it is turned and finishes cooking, the juices will be retained. Reduce the heat to medium high and grill the onion, turning and rotating as described, until tender and browned but not burned. Here are the approximate cooking times, which will vary with your grill: Peppers - 6 to 7 minutes per side Zucchini and squash - 2 to 3 minutes on first side, 2 minutes on second Eggplant - 4 to 6 minutes per side Red Onion - 3 to 4 minutes per side Portobello - 5 to 6 minutes per side As the vegetables are cooked, transfer them to plates or a large baking sheet lined with wax paper. Transfer the portobello to a cutting board and let cool for at least 5 minutes; then slice. Be sure to reserve any mushroom juices. Season the grilled vegetables and mushroom lightly with salt and pepper.
• Line a large round or oval serving platter with the arugula. Arrange the grilled vegetables decoratively in bunches around the edge of the platter. Pile up the pepper wedges in the center.
• In a small bowl, whisk together the balsamic vinegar and lemon juice with the remaining Garlic Rosemary Oil. Mix in any reserved mushroom juices. Drizzle evenly over the salad. Crumble goat cheese on top. Serve at room temperature.
• Combine all the ingredients in a small glass jar with a lid. Let stand at room temperature at least 15 minutes, preferably 1 hour. If not using within several hours, cover and refrigerate for up to a week.;

WHITE CORN CRUSTED CHILE RELLENO FILLED WITH ROASTED BEETS AND GOAT CHEESE WITH GRILLED VEGETABLE SALAD

Steps:

• In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.
• Mix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with vegetables tossed in balsamic vinaigrette.
• Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.

VEGETABLE SALAD WITH FETA CHEESE

Steps:

• Rub inside of a large wooden salad bowl with cut garlic, discard garlic.
• Add next 9 ingredients (lettuce - parsley) to bowl; toss.
• In a jar combine next 6 ingredients (olive oil - pepper) and shake well to combine.
• Pour dressing over salad and toss.
• Add cheese and olives and toss again.

GRILLED VEGETABLE SALAD WITH GOAT CHEESE

Steps:

• Combine vegetables in a large bowl and drizzle with 1 T oil. Toss to coat.
• Grill uncovered over medium-high heat for 10-12 minutes, turning once.
• Whisk together remaining ingredients. Toss with vegetables and top with goat cheese.

VEGETABLE PESTO SALAD WITH WARM GOAT CHEESE TOASTS

Steps:

• Preheat broiler.
• Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on.
• Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes.
• Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.

MARINATED VEGETABLE SALAD WITH STRING CHEESE

Steps:

• In a medium pan bring marinade ingredients to a boil.
• Remove from heat.
• Let cool for 5 minutes.
• Put all vegetables except tomatoes in a large non-metal bowl.
• Pour marinade over vegetables.
• Refrigerate for 24 hours.
• Toss, drain, add tomatoes and cheese.

ISLAND VEGETABLE SALAD WITH CHEESE

Steps:

• Combine cucumbers, peppers, onions and parsley in large bowl. Add cheese and dressing; toss to coat.
• Serve on lettuce leaves.

JUMPING JACK CHEESE OVER ROASTED VEGETABLE SALAD

Steps:

• Pre-heat oven to 400 degrees F and place oven rack in the top third of the oven.
• Spread onion, asparagus, zucchini, and cauliflower on a baking sheet lined with heavy duty aluminum foil (for easy cleanup) pour olive oil over and toss to coat (using your hands is easiest). Season with salt and pepper and roast until tender and slightly browned, about 25 to 35 minutes, checking periodically to make sure nothing burns.
• While the vegetables are roasting, make the sun-dried tomato dressing. Through the feed opening of a running blender, add scallions, garlic, sun-dried tomatoes, and the fresh basil leaves. Add the vinegar and blend. Scrape down the sides and blend again until a paste is formed. Then, leaving the blender running, add the olive oil in a slow steady stream allowing the mixture to emulsify. Season the dressing with salt and pepper to taste.
• Remove the vegetables from the oven and transfer to a mixing bowl. Stir the cheese into the vegetables to allow it to melt slightly. Fold in peas and grape tomatoes. Mix with enough dressing to coat. (Do not feel compelled to use all of the dressing). Transfer to a serving dish and garnish with basil sprigs. Serve extra dressing on the side.

GOAT CHEESE AND VEGETABLE FARRO SALAD

Steps:

• Rinse farro with cold water; drain. In 3-quart saucepan, mix 4 1/2 cups water and 1/2 teaspoon salt. Add farro; heat to boiling. Reduce heat, cover and simmer 20 to 25 minutes or until tender. Drain if necessary. Set aside.
• Heat charcoal or gas grill. Brush onion, bell peppers, asparagus, mushrooms and tomatoes with 1 tablespoon olive oil. Sprinkle with salt and pepper. Place onion, bell peppers and asparagus on grill. Cover grill; cook over medium heat 9 to 12 minutes, turning occasionally, until vegetables are crisp-tender. Add mushrooms during last 6 minutes and tomatoes during last 4 minutes of grilling. Cut grilled vegetables into bite-size pieces. Set aside.
• In small bowl, beat 5 tablespoons olive oil, the lemon juice, lemon peel, 1/4 teaspoon salt and 1/8 teaspoon pepper with whisk until well blended. Stir in cilantro.
• In large bowl, toss farro with 3 tablespoons dressing until well blended.
• Spoon farro onto serving platter; top with grilled vegetables. Drizzle remaining dressing over salad. Sprinkle with crumbled goat cheese.