JARLSBERG SUNNY CITRUS AND NEW POTATO SALADS
Read on for your chance to receive a FREE toastabag from Jarlsberg!
This month we are celebrating Jarlsberg Lite, and during the last month of June we have two sensational recipes featuring Jarlsberg Lite to share. Jarlsberg Lite has the same mild, nutty flavor as regular Jarlsberg with 50% less fat and 30% fewer calories. You can add flair to your sandwiches, wraps, vegetable dishes without all of the calories. In fact, Jarlsberg Lite is so delicious, it’s the #1 brand of specialty, reduced fat cheese in the US.
We’re giving you a few recipe inspirations for Jarlsberg Lite, and we’re challenging you to do the same. Simply visit our Facebook page and post your idea to help us get to “101 Ways to Lighten Up with Jarlsberg Lite!” If you do, we’ll send you a FREE toastabag, which is a handy little tool for making grilled cheese sandwiches in the toaster.
And with temperatures across the country reaching into uncomfortable highs, these salads are a great way to eat healthy and stay cool!
SUNNY CITRUS SALAD
2 navel oranges
1 avocado (preferably Haas)
2 ounces Jarlsberg or Jarlsberg Lite cheese, julienned
½ cup roasted walnuts, coarsely chopped
1 small bunch arugula (or spinach), separated and stems removed
2 heads endive, leaves separated and cores removed
Grate zest from each orange; set aside. Peel oranges and divide into segments; set aside. Peel avocado, remove pit and cut into quarters. Cut into fan shapes; set aside.
Arrange four large arugula leaves and four endive spears in pattern across top of each of 4 serving plates. Place avocado fan opposite endive and arugula.
Arrange citrus sections on either side of avocado. Top with cheese. Sprinkle orange zest over each salad and serve with vinaigrette dressing.
In bowl, whisk together:
- 2 tablespoons canola oil
- 2 tablespoons orange juice
- 2 teaspoons minced red onion
- 1/8 teaspoon black pepper
- 1/8 teaspoon dried basil
- grated zest from 2 navel oranges
SAVORY NEW POTATO-CHEESE SALAD
1 pound medium sized new potatoes, cooked tender
1 tablespoon minced red onion
1 tablespoon red wine vinegar
1-1/2 pounds mixed mushrooms, cleaned and sliced
1 teaspoon walnut or olive oil
2 tablespoons fresh snipped chives
2 tablespoons fresh lemon juice
½ cup shredded Jarlsberg or Jarlsberg Lite cheese
½ cup coarsely chopped walnuts
Fresh ground black pepper, to taste
Cut cooled potatoes into quarters. In large mixing bowl, toss potatoes with onion and vinegar. Set aside.
Saute mushrooms in oil over medium heat until tender, about 2 minutes. Add chives and saute for 1 minute more. Stir in lemon juice. Set aside.
Divide potatoes between four plates. Top each serving with mushroom mixture. Sprinkle each with cheese, walnuts and a grinding of fresh pepper. Serve warm or at room temperature.
Lemon-Vinaigrette: In small bowl, whisk together extra virgin olive oil with lemon juice, salt and pepper, to preferred taste, until blended. Serve with salad.