With spring comes warmer weather, and with warmer weather comes cravings for lighter meals and less cooking. Bright salads with Il Villaggio cheese are culinary perfection – both rely on natural goodness and purity of ingredients for their mouthwatering flavors.
Read on for some of our favorite salads (and salad dressings) that bring out the best of both our cheeses and the produce its accompanying.
This salad is simple enough to make in minutes, yet elegant enough to elevate any dish. Serve with grilled chicken or steak, or as an appetizer to a more elaborate meal.
Ingredients:
● 1/2 cup walnuts, halved
● 1/4 cup white sugar
● 6 cups mixed greens (arugula, spinach, etc.)
● 1/2 cup dried cranberries
● 8 ounces Il Villaggio Gorgonzola cheese, crumbled
Dressing:
● 2 tablespoons raspberry vinaigrette
● 2 tablespoons white vinegar
● 2 tablespoons olive oil
Preparation:
1. Place the walnuts and sugar together in skillet over medium heat. Stir constantly until the sugar coats the walnuts. Remove from heat, and set aside to let cool.
2. In a large salad bowl the mixed greens, cranberries, and cheese. If serving immediately, add in the vinaigrette, vinegar and olive oil. If serving later, mix the dressing ingredients in separate dish. Toss gently; add candied walnuts, and toss again.
There’s nothing better than having a homemade creamy Parmesan dressing at hand. Whether you’re using it on a bed of leafy greens, as a dressing for a pasta salad, or to enhance a wrap or sandwich, you’ll soon find this creamy dressing makes everything better.
To make it, simply combine the following ingredients:
● ¾ cup mayonnaise
● ¾ cup grated parmesan cheese
● ½ cup buttermilk (regular milk can be substituted)
● 3 cloves minced garlic
● 1 teaspoon minced fresh parsley
● 1 teaspoon lemon juice
Once all ingredients are well-combined, transfer the dressing to an airtight container and keep in the refrigerator for up to one week.
The nutty, earthy profile of our Fontina cheese complements the sweet bite of the peppers in this memorable salad recipe. Enjoy it on its own, or use it to top pasta, grilled proteins, hamburgers or sandwiches.
Ingredients:
● 7-8 yellow sweet peppers, halved and de-seeded
● 2, 9-ounce packages of Il Villaggio Fontina cheese, diced
● 1 cup green olives, pitted
● 1/2 cup Extra Virgin Olive Oil
● 1 teaspoon Dijon mustard
● Salt and pepper to taste
● 3 tablespoons heavy cream
Preparation:
1. Preheat the oven to 450°F.
2. Roast the pepper halves until the skins blacken. Cool and remove skins.
3. Slice the remaining pepper into thin strips.
4. Place strips in a shallow bowl with the cheese and olives. Gently mix and set aside.
5. In a separate bowl, combine the olive oil, mustard, salt and pepper and whisk well. Slowly whisk in the cream.
6. Pour over the salad and refrigerate for at least 2 hours before serving.
In our kitchen, warm weather and pasta salad go hand-in-hand. A well-rounded pasta salad requires very little cook time, and can be easily thrown together with whatever you have on hand.
Perfect for event the most picky of eaters, our hearty Italian pasta salad uses universal favorites such as pepperoni, cucumbers, mozzarella cheese, rotini pasta and cherry tomatoes to create a dish suitable for dinner, BBQ’s, picnics, lunch or as a side! There’s so much flavor in the ingredients, the dressing is strictly optional (though recommended).
Find the full recipe here.
