Grilled Cheese and Mixed Salad

Grilled Cheese and Mixed Salad is a delightful dish that blends flavors and textures to create a satisfying meal. This recipe combines the freshness of assorted salad greens with the richness of grilled cheese slices, balanced by the sweetness of cherry tomatoes and the earthiness of beets. Crispy bacon adds a smoky note, while creamy avocado brings a smooth contrast. The salad is enhanced with a tangy dressing made from extra virgin olive oil, lemon juice, Dijon mustard, and Worcestershire sauce, offering a refreshing zest. Perfect for a light lunch or as a starter, it's both nutritious and delicious. It's easy to prepare and can be customized to suit various tastes. Enjoy this simple yet elegant salad that celebrates fresh ingredients and vibrant colors. Ideal for summer gatherings or for when you want a quick, wholesome meal, it’s sure to impress your guests.

Ingredients

Salads

200 g Jāņu cheese, sliced about 5 mm thick
250 g assorted salad greens
200 g halved cherry tomatoes
100 g diced cooked beets
100 g thinly sliced bacon
1 thinly sliced avocado

Dressing

50 g extra virgin olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
Salt to taste
Black pepper to taste

Preparation Time

Total time: 25 minutes

Step-by-Step Instructions

Prepare the Dressing: In a large bowl, combine the extra virgin olive oil, lemon juice, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix well until all ingredients are emulsified. Reserve half of the dressing in a separate container.
Mix the Salad: In the bowl with half the dressing, add the assorted salad greens, cherry tomatoes, and beet pieces. Toss lightly to coat the vegetables evenly with the dressing.
Cook the Bacon: Heat a pan over medium heat. Cook the bacon slices until they are crispy. Once cooked, transfer them onto a paper towel to drain the excess fat. Cut the crispy bacon into small pieces.
Grill the Cheese: Using a grill or a grill pan, heat to medium-high. Place the Jāņu cheese slices on the grill and cook for about 2 minutes on each side, until you see grill marks and the cheese has softened slightly.
Assemble the Salad: On a serving plate, layer the salad greens first, followed by sliced avocados. Arrange the grilled cheese slices over the salad. Sprinkle the crispy bacon pieces on top.
Serve: Drizzle the remaining dressing over the entire salad for extra flavor. Serve immediately while the cheese and bacon are still warm.

Tips

Substitution Tips: If Jāņu cheese is unavailable, use halloumi or another grilling cheese.
Bacon Alternative: For a vegetarian version, replace bacon with roasted nuts or seeds.
Avocado Tip: Ensure the avocado is ripe but firm for easy slicing.

Nutritions

Calories per serving: Approximately 400 kcal
Protein: 18 g
Fats: 30 g
Carbs: 15 g

Variations

Vegan Version: Replace cheese with a vegan equivalent and use smoked tofu instead of bacon.
Low-Calorie Option: Use turkey bacon and reduce avocado quantity.
Gluten-Free: Ensure all ingredients, particularly mustard and Worcestershire sauce, are gluten-free.

Serving Suggestions

Side Dishes: Serve with crusty bread or grilled vegetables.
Garnishes: Sprinkle with fresh herbs like parsley or basil for added freshness.

Best Places

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