READY IN 20 mins

Three Cheese Green Salad

Read Reviews (31)

"This is a great salad as a meal with grilled chicken or by itself. This has been a winner with our friends and family. Who can pass up a salad with three cheeses?" — amylrowe

Directions

Combine lettuce, Swiss cheese, feta cheese, Parmesan cheese and pecans in a large bowl. In a small bowl, whisk together oil, vinegar, Italian seasoning, and pepper. Add dressing to salad and toss well.

Kitchen-Friendly View

PREP 20 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 25, 2007

VERY easy and very good! I used white wine vinegar since I couldn't find white balsamic, and it was still great. I would love to try it with the balsamic next time. This recipe gives you LOTS of cheese and pecans- I will probably not use quite as much next time. You'll also have plenty of leftover dressing. I received several compliments on this pretty and yummy salad!

—RILEYROSE

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Most Helpful Critical Review

Oct 29, 2010

I was a bit dissapointed with this salad. However, if some tweaks were made the salad would be good. Even with it being a "three cheese green salad", it was a bit too much cheese for me, and I love cheese. The nuts added a great balance and crunch to the salad, and the dressing was good, but it was a bit bitter for my liking. Be prepared to tweak this recipe to your liking.

—snowbunny_loves2cook

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38 Ratings

Jul 16, 2007

Excellent Salad. I took it to a potluck where it was a huge it. Now, all my friends are asking me when I'll be serving my "Restaurant" salad again! I don't like Swiss or Feta, so I substituted crumbled cheddar and shredded colby jack cheeses. I found the white balsamic vinegar near all the salad dressings in my grocery store. :)

—Wendy J.

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Jun 27, 2007

This was a great salad! Found the white balsalmic in the gourmet section of my grocery store. (used Mont Jack cheese instead of Swiss) Yum!

—Drivingedge

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Mar 23, 2008

This salad was amazing! I made it for Easter dinner for 15 people and everyone ate it and thoroughly enjoyed!! I switched out the cubed Swiss for cubed Monterey Jack and added a little bit of sugar to the dressing just to tone down the slight bitterness. The salad came out perfect, was super easy, and a super hit.

—Mrs.Lotfy

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Jun 30, 2009

I really enjoyed this, my mom loved it! However, I did make some changes which is why I gave it 4 stars. Like others, I agree the dressing proportions were off. I cut the pepper down alot and only made half the dressing, which was the perfect amount. Subbed Monteray Jack for swiss, because thats what I had. Also added some thinly sliced red onion and green apple. YUM! Quick and refreshing. I will make this again. Thanks for sharing.

—tiffscookin

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Jun 02, 2008

This salad is so tasty, I make it all the time and its a hit with BBQ's

—Bethanyphelps26

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Nov 15, 2011

We used a dark balsamic vinegar and it turned out fine. Also, recipe doesn't mention tomatoes but picture shows them.

—Tony

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Nutrition

Calories
618 kcal
31%

Carbohydrates
13 g
4%

Cholesterol
74 mg
25%

Fat
53.9 g
83%

Fiber
3.5 g
14%

Protein
24 g
48%

Sodium
639 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Three Cheese Green Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 618
Calories from Fat: 485

% Daily Value *
Total Fat 53.9g 83 %
** Saturated Fat 17.6g 88 %
Cholesterol 74mg 25 %
Sodium 639mg 26 %
Potassium 338mg 9 %
Total Carbohydrates 13g 4 %
Dietary Fiber 3.5g 14 %
Protein 24g 48 %
Sugars 6.1g
Vitamin A 124 %
Vitamin C 24 %
Calcium 87 %
Iron 24 %
** Thiamin 22 %
** Niacin 45 %
** Vitamin B6 17 %
** Magnesium 23 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.