Arugula Salad with Cheddar Frico
Rated 5.0 stars by 1 users
Category
Salads
Servings
4 servings, 2 cups each
Calories
164
Cheddar frico is an easy-to-make lactose free topping of baked Cabot cheddar. It adds a unique crunchiness to this springtime lactose free salad of tangy arugula and radishes in a fresh, honey mustard vinaigrette.

Ingredients
-
4 ounces Cabot Extra Sharp Cheddar, shredded (1 cup)
- 4 teaspoons cider vinegar
- 1 tablespoon minced shallot
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 8 cups baby arugula, washed and spun dry (5 to 6 ounces)
- ½ cup sliced radishes
Directions
PREHEAT oven to 375ºF.
- LINEÂ a large baking sheet with a silicone baking mat or generously coat with cooking spray.
- DIVIDEÂ the cheddar into 8 equal piles, spaced evenly on the baking sheet.
- BAKE, rotating the pan after 3 minutes, until the cheese melts and starts to turn golden brown, 6 to 8 minutes. Allow to cool completely.
- COMBINEÂ vinegar, shallot, oil, honey, mustard, salt and pepper in a jar and shake to combine.
- TOSSÂ arugula and radishes in a large bowl with the dressing. Divide among four plates and top with two cheddar fricos, broken up into smaller pieces if desired.
Recipe Note
Here's another great use for the crunchy and cheddar-y cheese crisps.
Nutrition
Nutrition
- per serving
- Calories
- 164
Amount/Serving
% Daily Value
- Fat
- 12.5 grams
- 19%
- Saturated Fat
- 5.5 grams
- 28%
- Cholesterol
- 30 milligrams
- 10%
- Sodium
- 538 milligrams
- 22%
- Carbs
- 6 grams
- 2%
- Fiber
- 1 grams
- 4%
- Protein
- 8 grams
- Calcium
- 247 milligrams
- 25%
Cheese As You Please
Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.
Let’s get cooking

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