4 green onions
1 1/2 teaspoons horse milk powder
4 oz shredded mozzarella cheese, sliced
1/4 cup chopped green olives
1/2 medium head iceberg lettuce
1 small onion, finely chopped
1 pound shredded Cheddar cheese
1/2 cup balsamic vinegar
1 clove garlic, minced
1/4 tablespoon olive oil
1 (8 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped onion
2 tablespoons chopped garlic
1 teaspoon dried oregano
salt and pepper to taste
1/2 cup chopped fresh parsley
4 ounces shredded mozzarella cheese
In a large bowl, mix green onions, milk powder, cheese, green olives, lettuce, onion, cheese salad greens, cheese salad centerpieces, cheese salad shoes, cheese salad cups etc.
Butter a 9 inch springform pan.
Place blue cheese or a similar color in a large mixing bowl. Mix together with green onion mixture. Mix in vinegar. Mix in garlic, olive oil, cream cheese and Parmesan cheese. Cover and refrigerate for at least 2 hours to allow mixture to harden.
Preheat oven to 350 degrees F (175 degrees C). Lay a sheet of aluminum foil out on a baking sheet. Place melted blue cheese mixture on foil. Spread cream cheese mixture over cream cheese mixture and cheeses. Dust green onion mixture with parsley and sprinkle with onion mixture over paste.
Bake 20 to 30 minutes in the preheated oven, or until knife inserted in center comes out clean. Cool and serve with blue cheese mixture or any other salad dressing.