4 Cheesy Green Salad Recipes You Must Try

While salad lovers can enjoy their greens with just oil or a simple dressing, newbies of a healthy lifestyle may find it harder to do so - they are served with a variety of leafy vegetables such as cheese, nuts, and seeds. Would like to keep the content. The cheese adds a delicious flavor that complements the bitter, chilly, or sweet taste of the leafy greens without completely overwhelm it.

Here are 4 more green salad recipes with paneer:

Blue and green salad

what you need:

6 cups torn fries leaves

1 avocado, sliced,

1/4 cup broken blue cottage cheese

1/4 cup chopped almonds

3 tablespoons olive oil

1 1/2 tbsp red wine vinegar

1/2 teaspoon honey

1/4 teaspoon Dijon mustard

Kosher salt and pepper to taste

Toast the almonds in an oven (350 ° C) for 3-5 minutes until golden brown. In a large bowl combine olive oil, red wine vinegar, honey, Dejon mustard, salt, and pepper. Add almonds, fries leaves, slices of avocado, and blue cheese. Toss the coating material.

Feta Herb Salad

what you need:

6 cups mixed herb greens of your choice

1 cup Broken Chita Chips

1 cup grape tomatoes, half

1/2 cup Cob Feta Paneer

1 yellow bell pepper, chopped

1/2 clove garlic, crushed

3 tablespoons olive oil

1 1/2 teaspoon fresh lemon juice

salt and pepper to taste

In a large bowl combine garlic, olive oil, lemon juice, salt and pepper. Throw greens, tomatoes, bell peppers, ground chips, and feta cheese, and coat the ingredients evenly. Season with more salt and pepper if needed.

Cheddar Arugula and Peach Salad

what you need:

6 cups Arugula

1 peach, chopped

1/4 cup sharp white cheddar chunks

1/4 cup pecans

3 tablespoons olive oil

1 1/2 tbsp red wine vinegar

1/2 teaspoon diazinon mustard

1/2 teaspoon honey

Kosher salt and ground black pepper to taste

Toast the pecans in an oven (350 ° C) for 5-6 minutes until fragrant. Allow to cool, cut, and set aside. In a large bowl, combine olive oil, red wine vinegar, Daejeon mustard, honey, salt, and pepper together. 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 bib lettuce leaves

2 cups torn escarole leaves

2 cups torn romaine lettuce leaves

6 plum tomatoes, half

2 cloves garlic, minced

1/2 cup balsamic vinegar

1/4 cup low sodium chicken broth

1 tbsp olive oil

1 tablespoon lemon juice

1 tbsp grated paneer paneer

salt and pepper to taste

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

Try these recipes and get into a healthy lifestyle!