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While salad eaters can only enjoy greens with oil or a simple sauce, it can be difficult for healthy lifestyle novices – they would like a variety of ingredients along with leafy vegetables such as cheese, nuts and seeds. The cheese adds a delicious flavor that perfectly complements the bitter, peppery or sweet flavor of the green leaves without overwhelming it.
Here are 4 recipes for green cheese salads:
Blue-green salad
What you need:
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6 cups of torn frisee leaves
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1 avocado, sliced
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1/4 cup of crushed blue cheese
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1/4 cup of sliced ??almonds
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3 tablespoons of olive oil
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1 1/2 tablespoons of red wine vinegar
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1/2 teaspoon of honey
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1/4 teaspoon Dijon mustard
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Kosher salt and black pepper to taste
Toast the almonds in the oven (350 degrees Celsius) for 3-5 minutes until golden brown. Combine olive oil, wine vinegar, honey, Dijon mustard, salt and pepper in a large bowl. Add almonds, frisee leaves, avocado slices, and blue cheese. Stir to coat ingredients.
Feta Herbal Salad
What you need:
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6 cups of mixed herbs to choose from
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1 cup of broken pita chips
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1 cup of grape tomatoes, halved
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1/2 cup of crushed Feta cheese
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1 yellow pepper, sliced
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1/2 clove garlic, crushed
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3 tablespoons of olive oil
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1 1/2 tablespoons of fresh lemon juice
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Salt and pepper to taste
In a large bowl, combine the garlic, olive oil, lemon juice, salt, and black pepper. Add vegetables, tomatoes, peppers, pita chips, and feta cheese and mix to coat ingredients evenly. If necessary, season with salt and pepper.
Cheddar, Arugula and Peach Salad
What you need:
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6 cups of arugula
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1 peach, sliced
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1/4 cup spicy white pieces of cheddar cheese
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1/4 cup pecans
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3 tablespoons of olive oil
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1 1/2 tablespoons of red wine vinegar
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1/2 teaspoon Dijon mustard
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1/2 teaspoon of honey
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Kosher salt and ground black pepper to taste
Bake the pecans in an oven (350 degrees Celsius) for 5-6 minutes until they smell. Cool, chop and set aside. In a large bowl, combine olive oil, wine vinegar, Dijon mustard, honey, salt, and black pepper. Put the arugula, peach slices, pieces of cheddar cheese and chopped pecans into a bowl and mix.
Green Garlic and Parmesan Salad
What you need:
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2 cups of torn Bibb lettuce leaves
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2 cups of torn escarola leaves
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2 cups of torn 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 of balsamic vinegar
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1/4 cup low sodium chicken broth
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1 tablespoon of olive oil
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1 tablespoon of lemon juice
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1 tablespoon of grated Parmesan cheese
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Salt and pepper to taste
In a large bowl, combine the plum tomatoes, escarole, Bibb, and romaine lettuce leaves. In a separate bowl, combine the garlic, vinegar, chicken broth, olive oil, lemon juice, Parmesan cheese, salt and pepper. Pour the dressing over the green vegetables and serve.
Now it’s easier to have a healthy bowl of green lettuce with the delicious cheeses we love. Try these recipes and get into a healthy lifestyle!
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Source by Adrian T. Cheng