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Baked Garlic Cheese Curds On Field Greens With Smoky-Tomato Vinaigrette

Whisk olive oil, canned crushed tomatoes, red wine vinegar and garlic. Drizzle over baked cottage cheese, fresh greens and veggies for a healthful dish that's bursting with flavor.

Recipe by Canned Food Alliance
lunch, vegetarian, salad, memorial day


  • 12 ounces (1 1/2 cups) low-fat cottage cheese, preferably large curd
  • 1/2 teaspoon garlic-flavored oil
  • Pinch of crushed red pepper flakes
  • For the Smoky-Tomato Vinaigrette dressing:
  • 2/3 cup canned, crushed tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon minced garlic, jarred or fresh
  • 2 tablespoons chopped, fresh basil
  • 1/2 teaspoon chipotle hot sauce
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 16 ounces field greens or other European lettuce blend
  • 1 cup sliced mushrooms
  • 1 roasted red pepper, diced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup toasted pine nuts


  1. Heat oven to 400°F.
  2. Drain the cottage cheese in a large strainer, running cold water over it until only the curds remain.
  3. Drain well and toss on a rimmed sheet pan with the garlic oil and pepper.
  4. Bake for 10 minutes.
  5. The curds will have firmed slightly and will have released more liquid.
  6. Cool completely and drain.
  7. To make the dressing whisk all of the dressing ingredients together.
  8. Combine the lettuces, mushrooms, curds, roasted red pepper and red onion in a large bowl.
  9. Toss with the dressing and scatter pine nuts over top.