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Fannard Watterson
By Fannard Watterson

Cheese and Herb Salad with Honey Vinegrette

4 steps
Prep:15min
This Cheese and Herb Salad is a delightful mix of flavors and textures, featuring a blend of Parmesan, Asiago, and Romano cheeses, along with vibrant purple cabbage, crunchy shredded carrots, and aromatic fresh basil and rosemary. Topped with crispy bacon bits, this salad is both hearty and refreshing. It’s dressed with a tangy honey vinaigrette that has a perfect balance of sweetness and acidity, enhanced with chervil and mint. Ideal as a side dish or a light main course, this salad is sure to please with its rich, savory flavors and satisfying crunch.
Updated at: Fri, 18 Oct 2024 16:22:49 GMT

Nutrition balance score

Good
Glycemic Index
53
Low
Glycemic Load
10
Moderate

Nutrition per serving

Calories313 kcal (16%)
Total Fat20.1 g (29%)
Carbs19.8 g (8%)
Sugars13.8 g (15%)
Protein13.2 g (26%)
Sodium701.1 mg (35%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Prepare the Salad Ingredients: In a large bowl, combine the shredded Parmesan, Asiago, and Romano cheeses. Add the shredded purple cabbage, shredded carrots, chopped basil, and rosemary. Stir in the bacon bits.
Step 2
Make the Honey Vinaigrette: In a small bowl or jar, whisk together the honey, white wine vinegar, olive oil, dried chervil, and dried mint. Season with salt and black pepper to taste.
Step 3
Assemble the Salad: Pour the honey vinaigrette over the salad mixture. Toss well to ensure all ingredients are evenly coated with the dressing.
Step 4
Serve: Serve immediately or refrigerate until ready to serve. Toss again before serving if it has been sitting.

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