While salad eaters can enjoy their leafy greens with just oil or a simple dressing, healthy lifestyle beginners may find it difficult to do so — they want a variety of ingredients alongside leafy greens like cheese, nuts, and seeds. Cheese adds a delicious flavor that perfectly complements the bitter, peppery, or sweet taste of leafy greens without overpowering it.
Here are 4 green salad recipes that are tastier with cheese:
Blue and green lettuce
What you need:
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6 cups shredded frisee leaves
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1 avocado, sliced
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1/4 cup crumbled blue cheese
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1/4 cup flaked almonds
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3 tablespoons olive oil
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1 1/2 tablespoons red wine vinegar
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1/2 teaspoon honey
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1/4 teaspoon Dijon mustard
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Kosher salt and black pepper to taste
Roast the almonds in the oven (350 degrees Celsius) for 3-5 minutes until golden brown. In a large bowl, combine olive oil, red wine vinegar, honey, Dijon mustard, salt, and pepper. Add the almonds, frisee leaves, avocado slices and blue cheese. Toss to coat ingredients.
Feta Herb Salad
What you need:
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6 cups mixed herbs of your choice
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1 cup broken pita chips
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1 cup grape tomatoes, halved
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1/2 cup crumbled feta cheese
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1 yellow bell pepper, sliced
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1/2 clove of garlic, crushed
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3 tablespoons olive oil
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1 1/2 tablespoons fresh lemon juice
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Salt and black pepper to taste
Mix the garlic, olive oil, lemon juice, salt, and black pepper in a large bowl. Add the greens, tomatoes, peppers, pita chips, and feta cheese, tossing to evenly coat the ingredients. Season with more salt and pepper if needed.
Cheddar Arugula and Peach Salad
What you need:
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6 cups arugula
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1 peach, sliced
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1/4 cup sharp white cheddar chunks
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1/4 cup pecans
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3 tablespoons olive oil
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1 1/2 tablespoons red wine vinegar
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1/2 teaspoon Dijon mustard
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1/2 teaspoon honey
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Kosher salt and ground black pepper to taste
Roast the pecans in an oven (350 degrees Celsius) for 5-6 minutes until fragrant. Let cool, chop and set aside. Whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper in a large bowl. Add the arugula, peach slices, cheddar chunks, and chopped pecans to the bowl and toss to coat.
Garlic Parmesan Green Salad
What you need:
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2 cups shredded Bibb lettuce leaves
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2 cups shredded escarole leaves
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2 cups shredded romaine lettuce leaves
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6 plum tomatoes, halved
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2 garlic cloves, chopped
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1/2 cup balsamic vinegar
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1/4 cup low-sodium chicken broth
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1 tablespoon olive oil
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1 tablespoon lemon juice
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1 tablespoon grated parmesan cheese
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salt and pepper to taste
In a large bowl, combine plum tomatoes, escarole, bibb, and romaine lettuce leaves. In a separate bowl, whisk together the garlic, vinegar, chicken broth, olive oil, lemon juice, Parmesan cheese, salt, and pepper. Pour the dressing over the leafy greens and serve.
Now eating a healthy bowl of green salad just got easier thanks to the delicious cheeses we love. Try these recipes and jump into the healthy lifestyle!
Thanks to Adrian T. Cheng
