Cheese Salad Julienne
Marinated, julienned provolone cheese is tossed with mixed salad greens and garnished with crumbled blue cheese.
1/2 pound Wisconsin Provolone or Mozzarella cheese
2 cups French dressing - divided use
1 cup (4 ounces) crumbled Wisconsin Blue cheese
8 cups mixed greens (iceberg lettuce, romaine lettuce, leaf lettuce, escarole, spinach leaves, watercress)
- The night before, or at least 3 hours before serving time, cut cheese into thin julienne strips. Arrange in a shallow dish and cover with 1 cup French dressing. Marinate in the refrigerator.
- At serving time, mix greens well with marinated cheese strips. Add crumbled blue cheese and toss thoroughly with marinade. Pass remaining French dressing.
Makes 8 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.