A Versatile Main Dish Salad

Celebrating more than 50 years in the U.S., Jarlsberg, classic and Lite, is a popular specialty cheese for good reason. Great for munching and wonderfully adaptable in cooking, it deliciously complements the tart-sweet curried dressing. Jarlsberg can turn even ordinary grilled foods and salads into special treats.

Grilled Salad For All Seasons

Prepare salad and chill until serving time.

8 ounces cubed (1/2-inch) Jarlsberg cheese (Lite or classic)

61/2 cups cut-up fruits and/or vegetables (see below)

5 cups 1/2-inch slices Romaine lettuce

5 cups mesclun or spring mix salad, washed and dried

Watercress sprigs to garnish

For spring/summer, use 3 cups cubed mango, 11/2 cups sliced peaches, 1 cup thinly sliced radishes, 1/2 cup chopped green onions (or scallions) and 1/2 cup raspberries. For fall/winter, use 3 cups sliced pears, 11/2 cups matchstick jicama (or radish), 1/2 cup sliced cucumber, 1/2 cup sliced red onions, 1/2 cup pomegranate seeds.

Curried Dressing

1 cup nonfat plain yogurt

2 tablespoons low-fat milk

2 tablespoons apricot jam (or to taste)

2 teaspoons curry powder (more or less to taste)

1 teaspoon pressed or finely minced garlic

Optional: salt and/or pepper to taste

Whisk together; set aside.

For chicken: 1/2 pound boneless skinless chicken breast, thigh or turkey breast cutlets

Place 2 tablespoons dressing in medium bowl and coat chicken or turkey. Arrange chicken or turkey on preheated grill (medium heat) and cook on each side 5-8 minutes or until no longer pink in the center. (Thin chicken breasts will take about 8 minutes, thighs and turkey will take longer.) Slice when cool enough to handle. Arrange salad, layering greens, mixed fruits, vegetables, cheese and grilled poultry on serving plates, and pass the dressing. OR carefully mix greens in large bowl with fruits, vegetables, cheese and dressing. Top with grilled poultry and serve with savory muffin, focaccia or bread.

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