Not exact matches
To make this
salad extra appealing, use a spiralizer or a mandoline or a very
sharp knife to slice it very thinly and combine it with other late - summer garden goodness like tomatoes, basil, and
green onions.
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot
Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely chopped pitted kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed
salad greens
2 acorn squash • Olive oil • Salt • Fresh cracked black pepper 1/4 onion, finely diced 1/4 lb extra lean ground beef (96/4) 2 cloves garlic, pressed through garlic press • Pinch cumin • Pinch cayenne pepper • Pinch cinnamon 3/4 cup cooked brown rice 1/2 cup black beans 1/4 cup cherry tomatoes, quartered 2 tablespoons fresh cilantro, chopped, divided use 1 tablespoon sunflower seeds 1/4 teaspoon orange zest 1/4 cup finely shredded
sharp white cheddar cheese 1
green onion, chopped, for garnish • Simple Tomato - Cilantro
Salad (recipe below)
Loaded with
sharp cheddar cheese,
green onions, and bacon, this delicious potato
salad is a new twist on a classic summertime dish.
It is a little sweet, a little
sharp — great with mixed
greens or a heartier
salad with chunks of cold chicken and crumbled bacon.
This beet orange
salad is a bold combination of
greens, fresh oranges, beets, chunks of Cabot Seriously
Sharp Cheddar cheese, and spiced nuts.
You won't need anything for dipping with this but a
green salad with a
sharp dressing would go well.