4 Cheesy Green Salad Recipes to Try and Love

While salad eaters can enjoy their greens with just oil or a simple dressing, newbies to a healthy lifestyle may find it difficult to do so: they would like to have a variety of toppings alongside leafy greens like cheese, Nuts and seeds. Cheese adds a delicious flavor that perfectly complements the bitter, spicy, or sweet taste of leafy greens without overwhelming it.

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

Blue and Green Salad

What do 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 of honey

• 1/4 teaspoon Dijon mustard

• Kosher salt and black pepper to taste

Toast the almonds in the oven (350 degrees Celsius) for 3-5 minutes until golden. 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. Mix to coat the ingredients.

Feta and Herb Salad

What do you need:

• 6 cups mixed herb vegetables 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 garlic clove, crushed

• 3 tablespoons olive oil

• 1 1/2 tablespoons fresh lemon juice

• Salt and black pepper to taste

Combine the garlic, olive oil, lemon juice, salt, and black pepper in a large bowl. Add the vegetables, tomatoes, bell pepper, pita chips, and feta cheese and toss to coat the ingredients evenly. Season with more salt and pepper if necessary.

Arugula and Peach Salad with Cheddar Cheese

What do you need:

• 6 cups of arugula

• 1 peach, sliced

• 1/4 cup shredded sharp white cheddar cheese

• 1/4 cup of walnuts

• 3 tablespoons olive oil

• 1 1/2 tablespoons red wine vinegar

• 1/2 teaspoon Dijon mustard

• 1/2 teaspoon of honey

• Kosher salt and ground black pepper to taste

Toast the nuts in an oven (350 degrees Celsius) for 5-6 minutes until fragrant. Let cool, chop and reserve. Whisk together the 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 walnuts in the bowl and toss to coat.

Green Garlic Parmesan Salad

What do you need:

• 2 cups torn Bibb lettuce leaves

• 2 cups of torn endive leaves

• 2 cups torn romaine lettuce leaves

• 6 plum tomatoes, halved

• 2 garlic cloves, 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

Combine plum tomatoes, endive, bibb and romaine lettuce leaves in a large bowl. In a separate bowl, mix the garlic, vinegar, chicken broth, olive oil, lemon juice, Parmesan cheese, salt, and pepper. For the dressing over green leafy vegetables and serve.

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