Jarlsberg Chopped Salad Recipes

SMOKED TURKEY JARLSBERG SALAD SUPREME

Smoked Turkey Jarlsberg Salad Supreme image

A quick stop at the deli yields a rich turkey salad with bursts of juicy grapes and crunchy almonds. 20-minute meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 8

Number Of Ingredients 9

Ingredients

1 1/2 pounds smoked turkey breast, cut into 1x 1/4-inch strips (5 cups)
8 ounces Jarlsberg or Swiss cheese, cut into 1x 1/4-inch strips (2 cups)
2 cups seedless red grapes, whole or cut in half
1 1/2 cups slivered almonds, toasted
2/3 cup mayonnaise or salad dressing
2/3 cup sour cream
2 to 4 tablespoons milk
Salt and pepper to taste, if desired
Lettuce, if desired

Steps:

Mix turkey, cheese, grapes and almonds in very large (4-quart) bowl.
Mix remaining ingredients except lettuce in medium bowl. Pour over turkey mixture; mix gently. Cover and refrigerate until serving. Serve on lettuce.

Nutrition Facts : Calories 575, Carbohydrate 14 g, Cholesterol 120 mg, Fiber 3 g, Protein 40 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 240 mg

JARLSBERG CHOPPED SALAD

Jarlsberg Chopped Salad image

This is a lovely Scandinavian salad of crispy fresh greens and Scandinavian spices, and it's tossed with a bit of creamy textured, buttery-flavored Jarlsberg cheese from Jarlsberg, Norway. It's a great side salad to serve with almost any Scandinavian or Norwegian main dish.

Provided by Vickie Parks

Categories Lettuce Salads

Time 15m

Number Of Ingredients 15

Ingredients

1/4 cup olive oil
1 large lemon, zested
3 Tbsp fresh lemon juice
2 tsp chopped fresh tarragon
1 tsp dill weed
1 tsp salt
1/2 tsp black pepper (or to taste)
1 cup chopped green onion
1/2 cup chopped celery
1/2 cup black olives, coarsely chopped (such as kalamata olives)
1/2 cup chopped green olives
3 cups romaine lettuce, torn into bite-size pieces
3 cups butter lettuce (or iceberg lettuce), torn into bite-size pieces
1/3 cup flat-leaf parsley, chopped
2 cups jarlsberg cheese, cut into 1/4-inch cubes

Steps:

1. FOR THE DRESSING: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, tarragon, dill weed, salt and pepper; set aside.
2. FOR THE SALAD: In a large bowl, mix together the green onions, celery, green olives and Kalamata olives. Add the Romaine, butter (or iceberg) lettuce, parsley and cheese, and toss well.
3. Just before serving, drizzle the dressing on top, and toss well to coat the salad with the dressing. Serve immediately.

OLIVE AND JARLSBERG SALAD SANDWICH

Olive and Jarlsberg Salad Sandwich image

Can be prepared in 45 minutes or less but requires additional unattended time.

Yield Serves 4

Number Of Ingredients 9

Ingredients

an 8-inch round loaf of peasant bread
1/2 cup drained pimiento-stuffed green olives, chopped fine
1/2 cup drained Kalamata or other brine-cured black olives, pitted and chopped fine
2 1/2 cups grated Jarlsberg cheese (about 6 ounces)
a 6-ounce jar marinated artichoke hearts, drained and chopped fine
1 cup drained bottled roasted red peppers, chopped fine
2 cups packed fresh parsley leaves, minced
1 tablespoon drained capers, chopped fine
1/4 cup extra-virgin olive oil

Steps:

Cut the top quarter off the loaf horizontally with a serrated knife and remove the soft crumb from the top and bottom sections, leaving two 1/2-inch-thick shells. In a bowl stir together the olives, the Jarlsberg, the artichoke hearts, the red peppers, the parsley, the capers, the oil, and salt and pepper to taste and spoon the mixture into the bottom bread shell, smoothing the surface. Fit the top bread shell on the filled bottom shell and press the sandwich together firmly, re-forming the loaf. Wrap the sandwich tightly in plastic wrap, chill it for 1 hour, and with the serrated knife cut it carefully into 4 wedges. (The sandwich may be made 1 day in advance and kept wrapped and chilled).

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