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4 Cheesy Green Salad Recipes To Try and Love | Nutrition Fit

While salad eaters can enjoy their greens with just oil or a simple dressing, newbies of a healthy lifestyle may find it hard to do so – they would want to have a variety of ingredients along with the leafy veggies like cheese, nuts and seeds. Cheese adds a delicious taste that perfectly complements the bitter, peppery or sweet flavor of leafy greens without overwhelming it.

Here are 4 green salad recipes made more delicious with cheese:

Blue and Green Salad

What you need:

  • 6 cups torn frisee leaves
  • 1 avocado, sliced
  • 1/4 cup crumbled blue cheese
  • 1/4 cup sliced almonds
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon Dijon mustard
  • Kosher salt and black pepper to taste

Toast the almonds in an oven (350 degrees Celsius) for 3-5 minutes until golden brown. Combine olive oil, red wine vinegar, honey, Dijon mustard, salt and pepper in a large bowl. Add almonds, frisee leaves, avocado slices and blue cheese. Toss to coat ingredients.

Feta Herb Salad

What you need:

  • 6 cups mixed herb greens of your choice
  • 1 cup broken pita chips
  • 1 cup grape tomatoes, halved
  • 1/2 cup crumbled Feta cheese
  • 1 yellow bell pepper, sliced
  • 1/2 clove garlic, crushed
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • Salt and black pepper to taste

Mix together garlic, olive oil, lemon juice, salt and black pepper in a large bowl. Throw in the greens, tomatoes, bell pepper, pita chips and Feta cheese and toss to coat ingredients evenly. Season with more salt and pepper if needed.

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Cheddar Arugula and Peach Salad

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What you need:

  • 6 cups arugula
  • 1 peach, sliced
  • 1/4 cup sharp white cheddar chunks
  • 1/4 cup pecans
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Kosher salt and ground black pepper to taste

Toast the pecans in an oven (350 degrees Celsius) for 5-6 minutes until fragrant. Allow to cool, chop and set aside. Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and black pepper in a large bowl. Place the arugula, peach slices, cheddar chunks and chopped pecans in the bowl and toss to coat.

Garlic-Parmesan Green Salad

What you need:

  • 2 cups torn Bibb lettuce leaves
  • 2 cups torn escarole leaves
  • 2 cups torn Romaine lettuce leaves
  • 6 plum tomatoes, halved
  • 2 cloves garlic, minced
  • 1/2 cup balsamic vinegar
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon grated Parmesan cheese
  • Salt and pepper to taste

Mix plum tomatoes, escarole, Bibb and Romaine lettuce leaves in a large bowl. In a separate bowl, whisk together garlic, vinegar, chicken broth, olive oil, lemon juice, Parmesan cheese, salt and pepper. Pour the dressing over leafy greens and serve.

Now it’s easier to have a healthy bowl of green salad because of delicious cheeses we love. Try these recipes and get into the healthy lifestyle!



Source by Adrian T. Cheng

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