Southwest Chopped Salad in a Cheddar Cheese Bowl

Ingredients

• 1 ¼ cups Cabot Two State Farmers’ Shredded Cheddar Cheese
• 4 oz Little Leaf Baby Crispy Green Leaf, torn
• ¼ cup pickled onions, drained and chopped
• ½ cup red bell pepper, sliced and chopped
• freshly ground black pepper, to taste
• 1 garlic clove, crushed and minced
• ¼ cup lime juice
• ½ cup extra virgin olive oil
• 2 tbsp honey
• ½ tbsp cumin
• 1 tbsp fresh cilantro, chopped