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Cheesy Green Salad

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.

Cheddar Arugula and Peach Salad

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.