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Sizzling Cheese Salad

Golden-brown cheese patties are fabulous served with any combination of crisp greens, such as arugula, spinach or even cabbage.—Cleo Martinez-Gonske, Redding, California


  • 4 ounces cream cheese, softened
  • 1 cup shredded Gjetost cheese
  • 1 large egg
  • 1 tablespoon water
  • 2 tablespoons cornmeal
  • 1 tablespoon sesame seeds, toasted
  • 1 tablespoon dry bread crumbs
  • 2 teaspoons grated Parmesan cheese
  • 2 tablespoons butter
  • SALAD:
  • 5 cups torn mixed salad greens
  • 1 cup pitted ripe olives
  • 5 tomato wedges
  • 1/4 cup olive oil
  • 1 teaspoon sesame oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons finely chopped green onions
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Toasted pita wedges, optional


  • In a small bowl, combine cream cheese and Gjetost cheese until blended. Shape into ten 1-in. balls; flatten into 1-1/2-in. patties.
  • In a shallow bowl, whisk egg and water. In another shallow bowl, combine the cornmeal, sesame seeds, bread crumbs and Parmesan cheese. Dip cheese in egg mixture, then cornmeal mixture. In a large skillet, cook cheese patties in butter in batches for 1-2 minutes on each side or until golden brown.
  • Meanwhile, arrange the salad greens, olives and tomatoes on a serving platter. Whisk the oils, vinegar, onions, mustard and seasonings; drizzle over salad. Place cheese patties over the top. Serve immediately with pita wedges if desired.
Editor's Note: Gjetost is a soft, caramely Norwegian cheese. For a variation, substitute 1 cup shredded Parmesan and 1 teaspoon sugar.
Nutrition Facts
1 each: 418 calories, 36g fat (15g saturated fat), 104mg cholesterol, 572mg sodium, 19g carbohydrate (7g sugars, 3g fiber), 8g protein.

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