Recipe by amylrowe
"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?"
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1 large head
leaf lettuce - rinsed, dried and torn into bite-size pieces
cubed Swiss cheese
crumbled feta cheese
shredded Parmesan cheese
toasted pecan pieces
white balsamic vinegar
freshly ground black pepper
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!
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.
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. :)
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!
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.
We used a dark balsamic vinegar and it turned out fine. Also, recipe doesn't mention tomatoes but picture shows them.
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.
The large amount of dressing this recipe makes is not an issue, you just don't add it all to the salad at once! After I tossed the salad, I added just enough dressing to coat lightly and refridgerated the rest for the next day! I would not decrease the spices at all, it was fine the way it was. Delicious salad!
* Percent Daily Values are based on a 2,000 calorie diet.
Three Cheese Green Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 485
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