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California Cheese & Tomato Ensalada



For Dressing: – 2 tablespoons finely chopped fresh cilantro – 1 clove garlic, finely chopped – 2 tablespoons diced canned green chiles, drained – 1 tablespoon dried oregano – 1 lime, zested and juiced (about 1 tablespoon of juice) – 2 tablespoons white wine vinegar – 1/4 cup extra-virgin olive oil – Salt and black pepper to taste For Salad: – 1 pound ripe red and yellow tomatoes (thickly sliced in rounds, or halved cherry tomatoes) – 1 1/2 cups (8 ounces) cubed Real California Pepper Jack – 1/4 cup (2 ounces) finely crumbled Real California Cotija (or substitute Feta) – 1/4 cup slivered almonds, toasted – 6-8 green or black olives, sliced
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In a small bowl, combine chopped cilantro and garlic, chiles, oregano, lime zest and juice, vinegar and oil, whisking to combine. Season to taste with salt and pepper.


Arrange sliced tomatoes on platter or plates. Scatter cubed Pepper Jack over tomatoes and drizzle with dressing. Top with crumbled Cotija or Feta, almonds and olives.