Ingredients
5
1/2-ounce block Colby-Monterey Jack cheese (from 8-ounce block)
2
tablespoons Italian dressing
1/4
cup Italian-style dry bread crumbs
6
cups bite-size pieces mixed salad greens
1/4
cup Italian dressing
Preparation
Cut cheese block crosswise into twelve 1/4-inch-thick slices, 2 1/2x1 inch. Place 2 tablespoons dressing and the bread crumbs in separate small shallow bowls. Dip cheese slices into dressing, then coat completely with bread crumbs.
Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook cheese slices in skillet 1 to 2 minutes, gently turning once, until light golden brown and cheese is warm. Do not overcook or cheese will melt.
Toss salad greens and 1/4 cup dressing; divide among 4 plates. Top each salad with 3 pieces of cheese. Serve immediately.
