Arugula Salad with Cheddar Frico

Category

Salads

Servings

4 servings, 2 cups each

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 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

  1. PREHEAT oven to 375ºF.

  2. LINE a large baking sheet with a silicone baking mat or generously coat with cooking spray.
  3. DIVIDE the cheddar into 8 equal piles, spaced evenly on the baking sheet.
  4. 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.
  5. COMBINE vinegar, shallot, oil, honey, mustard, salt and pepper in a jar and shake to combine.
  6. TOSS 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 Tips

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%
Image of Arugula Salad with Cheddar Frico

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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