Soups & Salads
Pomegranate Salad & Cheddar Crisps
Prep Time: 20 min | Cook Time: 6 min | Servings: 6 sides | Calories: 350
0 Reviews
Prep Time
20 min
Cook Time
6 min
Servings
6 sides
Calories
350
This salad needs no introduction, especially when it’s garnished and arranged with crispy crackers made by you! A bed of mixed greens tossed with pomegranate seeds and a zesty dressing along with a garnish of crackers made with melted and cooled Sargento® Shredded Mild Cheddar Cheese - Fine Cut for an added crunch.
Ingredients
- 1-1/2 cups (6 oz.) Sargento® Shredded Mild Cheddar Cheese - Fine Cut, divided
- 2 Tbsp. olive oil
- 1-1/2 Tbsp. pomegranate juice
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 (5 to 6 oz.) package torn mixed salad greens or mixed baby greens
- 1/2 cup pomegranate seeds
Directions
- Line a very large rimmed baking sheet or cookie sheet with parchment paper (or use a nonstick sheet). Drop 12 level measuring tablespoonfuls of cheese onto baking sheet 2 inches apart. Spread each mound into a 2-inch circle. Bake in a preheated 350°F oven until cheese is bubbly and beginning to brown, 5 to 6 minutes. Cool on sheet 2 minutes; use a thin spatula to transfer cheese to a wire rack and cool completely.
- Whisk together oil, pomegranate juice, mustard, salt and pepper in a very large bowl.
- Add greens and pomegranate seeds; toss well. Add remaining cheese; toss well and transfer to serving plates. Serve with cheese crisps.
