With the help of fresh herbs, this salad explodes with flavor in your mouth! Move over heavy traditional Italian dressing, because light and lemony vinaigrette is moving in! The center of attraction of this salad, however, is the light and crispy cream cheese medallions, that are packed with Italian flavors. Try this side dish with your favorite homemade pasta, or at your next pizza party!
• Servings: 6
• 8 ounce(s) of Philadelphia Cream Cheese-original
• 1/2 cup(s) of chopped green onion
• 2 tbsp. of diced fresh basil
• 1/2 cup(s) of sliced and diced pepperonis
• 1/2 cup(s) of sun dried tomatoes
• 1 cup(s) of flour
• 2 beaten eggs
• 1 cup(s) of panko bread crumbs
• 1 tsp. of dried oregano
• 1/2 cup(s) of shredded parmesan cheese
• 2 inches of oil in frying pan
• 1 fresh squeezed lemon
• 2 crushed cloves of garlic
• 1 tsp. of salt or to taste
• 1 tsp. of fresh ground pepper or to taste
• 2 tsp. of sugar
• 1 cup(s) of good quality olive oil
• 6 cup(s) of salad greens of choice- I used a spring mix
• 1/2 cup(s) of or more, assorted herb leaves of choice
• 2 cup(s) of sliced assorted vegetable of choice, use whatever looks good at the market. Cucumbers, tomatoes, sweet bell peppers, red onions....
• 1/4 cup(s) of peppercinis if desired
• 1/2 cup(s) of olives
• 24 slices of your favorite deli meat, rolled up
Steps
1. To create medallions, place cream cheese, sundried tomatoes, fresh basil, green onions and pepperonis into a glass mixing bowl. If needed, place in microwave to soften.
2. When combined, form cream cheese medallions, and place on a waxed paper lined cooking sheet. Place medallions in freezer for 20 minutes, or until firm.
3. When firm, remove from freezer. To crisp patties, heat oil in fry pan to approximately 350 degrees. On plate add 1 cup of flour, on another, combine panko, parmesan cheese and oregano. In small bowl, beat eggs.
4. Dip chilled medallions into flour, dusting off excess. Next dip into egg, then into panko mix.
5. Carefully lower medallions into hot oil. Fry until light, golden and crispy. Remove, and place on a paper towel to drain and cool.
6. To create dressing, combine garlic, salt, pepper, sugar and fresh lemon juice in large salad bowl with a whisk. Add olive oil, continue whisking until emulsified.
7. Add fresh, washed, salad greens to bowl. Add whole herb leaves. Toss to coat.
8. Place a mound of dressed lettuce to serving plate. Add sliced vegetables on top. Next add peppercinis, olives and deli meat rolls.
9. For the centerpiece, place 2 to 3 crispy cream cheese medallions in center. Garnish with fresh herbs-Enjoy!!!

Fresh Herb Antipasto Salad with Crispy Cream Cheese Medallions