Directions: |
Directions:Cheese Melts and Oil & Vinegar Dressing
Another simple idea, but we like these cheese melts. Good for a quick lunch or even dinner with a salad.
Use sliced white bread, Italian bread, French bread, whatever you like.
Lightly toast two slices of bread. You want the bread to be lightly crusted, not fully brown-toasted.
Cover a heat resistant tray (like the tray in a toaster oven) with foil and lightly mist with oil spray.
Put bread on foil and cover with THIN sliced real cheddar cheese. (Kraft makes a thin pre-sliced packaged real cheese, not "cheese product".) You can use swiss, or a mixture of swiss and cheddar. You could use packaged grated cheddar cheese or
cheese mixture if you don't have thin sliced cheese slices.
Put under broiler and broil until cheese is melted and bubbling.
If you like mustard or mayo with cheese, spread a thin swipe of mustard or mayo (or both) on bread before covering with cheese. If you like tuna, you can put a couple tablespoons of tuna on the bread before covering with cheese.
Oil and vinegar dressing:
4 parts vegetable oil ( if you like olive oil I suggest a mixture of part olive oil, part vegetable oil since even mild olive oil has a taste that is an acquired taste). 1 part vinegar. 1 tsp. garlic powder. 1 tsp. salt.
Mix together in bottle. (I use a small empty vinegar bottle and pour in the vinegar and oil using a quarter cup measure (4 oils and one vinegar).) To use, shake well and pour on salad greens.
Put together your mixed greens in a large bowl (whatever greens you like).
Optional: Add green, black, or any other pitted olives you like. Add small cut tomato wedges or cut in half cherry tomatoes. Toasted croutons if you like.
Shake bottle of dressing well. Pour small amount on salad (depending on many greens you have put in salad bowl). Mix, add more salt if you wish. Dish into individual servings. |
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