Apple And Manchego Cheese Slaw Recipes

PROSCIUTTO WRAPPED APPLES WITH MANCHEGO CHEESE

Steps:

• Take a slice of apple and cheese and wrap a half slice of prosciutto around it. Repeat.
• Heat a non-stick skillet over medium heat. Place the wrapped apples in the skillet cut side down and cook until the prosciutto is golden and crispy and the cheese is slightly melted, about 2-3 minutes per side. Serve them warm drizzling with honey just before serving.

EASY APPLE COLESLAW

Steps:

• In a large bowl, combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad.

SPANISH APPLE SALAD

Steps:

• Combine cubed apples and cheese, chives, and almonds in a medium bowl and stir to combine.
• Drizzle olive oil and vinegar over apple mixture and toss to thoroughly coat it.
• Season to taste with salt and freshly ground black pepper, if desired.

CHOPPED APPLE AND MANCHEGO SALAD

Steps:

• Whisk olive oil, lemon juice, salt, and pepper together in a small bowl.
• Mix apples, Manchego cheese, chives, and almonds together in a large bowl. Pour in lemon juice dressing and toss to combine.

THANKSGIVING SIDE DISH--APPLE, MANCHEGO, AND CHIVE SALAD

Steps:

• Slice apples in matchsticks by cutting the apple into 4 quarters and then thinly slice each quarter. Stack slices and then cut long thin slices to form matchsticks. Cut the long matchsticks in half. Toss the matchsticks in lemon juice.
• Cut the cheese into matchsticks and add to the bowl of apples. Add the chopped chives and stir so the cheese and chives are mixed throughout.
• Drizzle with the olive oil, and season with salt and fresh ground pepper. Toss and serve.

APPLE AND MANCHEGO CHEESE SLAW

Steps:

• Preheat oven to 350ºF. Spread the walnuts evenly on a baking sheet and bake for about 10 minutes, until toasted and fragrant. Set aside to cool. In a small saucepan, heat the garlic and olive oil together, turning every so often, until the garlic is golden on all sides, about 5 minutes total. Set the garlic and oil mixture aside to cool. Once the oil is cool, pour the oil and garlic into a blender and add the sherry vinegar and shallots. Season with salt and pepper and puree until smooth. (This can be done in advance; refrigerate until you are ready to assemble the salad.) Cut the Manchego cheese into 1/4″-wide matchsticks. Place in a large bowl with the chopped chives. Core the apples (do not peel them) and cut them into 1/4″-wide matchsticks. Add them to the bowl with the cheese and chives. Sprinkle the toasted almonds over the salad. Pour the dressing over the top and toss until the salad is well-coated with dressing and the apples, cheese and walnuts are evenly distributed.