View Full Version : Favorite "salad for dinner" recipes?

11-08-2005, 02:50 PM
I would love to have some great "salad as a main course" dinner recipes. My fiance is a big fan of salads...and I'm trying to incorporate this need for lettuce in his life into our weekly menus.

I picked up one from Rachael Ray (Buffalo Chicken Salad with blue cheese dressing"... but was hoping someone could give me a few of their favorites!

11-08-2005, 03:21 PM
Cooking Light's Southwestern Salad Bar is my favorite. It's easy to use whatever you have around, and it always tastes great!

Southwestern Salad Bar

1 tablespoon fajita seasoning
2 cups fresh corn kernels (about 4 ears)
5 teaspoons fresh lime juice, divided
2 teaspoons minced fresh cilantro
2/3 cup chopped red onion
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1/2 cup diced peeled avocado
3/4 cup light ranch dressing
1 1/2 teaspoons minced canned chipotle chiles in adobo sauce
12 cups packaged chopped romaine lettuce
3 cups chopped skinless, boneless rotisserie chicken
1 1/2 cups (6 ounces) preshredded reduced-fat Mexican blend or cheddar cheese
1 1/2 cups unsalted baked tortilla chips, crumbled (about 2 1/2 ounces)
1 cup bottled sliced peeled mango, chopped
1 cup sliced green onions
1/2 cup thinly sliced radishes

Cook the seasoning in a large saucepan over medium heat 2 minutes or until toasted, stirring frequently. Combine fajita seasoning, corn, 1 tablespoon juice, and cilantro in a medium serving bowl.
Combine onion, garlic, beans, and bell pepper in a medium serving bowl. Combine avocado and 2 teaspoons juice in a small serving bowl, tossing gently to coat. Combine dressing and chipotle in a small serving bowl.

Place lettuce in a large serving bowl. Place chicken in a medium serving bowl. Place cheese, chips, mango, green onions, and radishes in individual serving bowls. Arrange the bowls, buffet-style, beginning with lettuce and ending with dressing. For each serving: 1 1/2 cups lettuce, 3/4 cup bean mixture, 1/4 cup corn mixture, about 1/3 cup chicken, 3 tablespoons chips, 3 tablespoons cheese, 2 tablespoons mango, 2 tablespoons onions, 1 tablespoon radishes, 1 tablespoon avocado, and 1 1/2 tablespoons dressing.

Yield: 8 servings

CALORIES 411(29% from fat); FAT 12.7g (sat 2.5g,mono 4.6g,poly 4.2g); PROTEIN 32g; CHOLESTEROL 55mg; CALCIUM 179mg; SODIUM 822mg; FIBER 11.3g; IRON 3.7mg; CARBOHYDRATE 45.9g

Carla Fitzgerald Williams
Cooking Light, JUNE 2004

11-08-2005, 03:24 PM
I like to make a warm lentil salad on sturdy greens, which wilt just a little from the warm greens, and top with toasted nuts and crispy duck confit. A winter salad, of course.

11-08-2005, 03:26 PM
My all-time favorite! I use top round steak instead of tenderloin and marinate it in a mixture of white wine worcestershire, lime juice, and garlic as was suggested by a BB member.

Thai Tenderloin Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Grilling

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound beef tenderloin, trimmed
cooking spray
3 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon sugar
1/4 teaspoon ground red pepper
6 cups thinly sliced romaine lettuce
1 cup thinly sliced red onion
1 cup thinly sliced red bell pepper
1 cup thinly sliced peeled cucumber
1/3 cup coarsely chopped green onion
1 jalapeno pepper, seeded and minced
1 cup cilantro sprigs
3/4 cup chopped fresh mint

Prepare grill.

Place beef on grill rack coated with cooking spray; grill 6 minutes on
each side or until desired degree of doneness. Cover and let stand 10
minutes. Cut beef diagonally across grain into thin slices.

Combine juice, fish sauce, sugar and ground red pepper in a large bowl.
Add beef, lettuce, and next 5 ingredients (lettuce through jalapeno); toss
well. Add cilantro and mint; toss gently.

Yield: 4 servings (serving size: 1 1/2 cups). 236 cal, 9g fat, 27g pro,
11.5g carb, 3.7g fiber, 71mg chol, 4.6mg iron, 717mg sod, 66mg calc.

"Cooking Light-6/02"

11-08-2005, 03:30 PM
Here is one from Epicurious that my family enjoys.


Even the ranch dressing gets a Cajun kick in this lively main-course salad.

For seasoning
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
For salad dressing
1 3/4 cups buttermilk
1/2 cup mayonnaise
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/2 teaspoon grated lemon peel

1 1/2 pounds skinless boneless chicken breast halves

1 5-ounce package mixed baby greens
1/2 cup pecans, toasted
1/4 cup raisins

Make seasoning:
Mix all ingredients in small bowl to blend.

Make salad dressing:
Whisk 3/4cup buttermilk, mayonnaise, chopped green onion, chopped fresh parsley, apple cider vinegar, garlic, lemon peel, and 1 1/2 teaspoons seasoning mixture in medium bowl until well blended. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Store remaining seasoning at room temperature. Cover and refrigerate dressing.)

Rub remaining seasoning mixture onto chicken. Place chicken in medium bowl. Pour remaining 1 cup buttermilk over chicken, turning to coat. Refrigerate at least 30 minutes and up to 3 hours, turning occasionally.

Prepare barbecue (medium-high heat). Remove chicken breasts from buttermilk, shaking off excess. Grill chicken until just cooked through, about 5 minutes per side. Transfer chicken to cutting board and let rest 5 minutes.

Combine mixed greens, pecans, and raisins in large bowl. Toss with enough dressing to coat. Season salad with salt and pepper. Divide salad among 4 plates. Cut chicken on sharp diagonal into 1/2-inch-thick slices. Arrange atop salads and serve.

Makes 4 servings.

Bon Appétit
July 2001

Epicurious.com © CondéNet, Inc. All rights reserved.

11-08-2005, 03:31 PM
This is one of my favorite main-dish salads. So yummy.

Sizzling Salmon-and-Spinach Salad with Soy Vinaigrette

3 tablespoons thinly sliced green onions
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper

2 teaspoons dark sesame oil, divided
4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
1 cup (1-inch) sliced green onions
1 cup fresh or frozen corn kernels, thawed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 cups baby spinach
1 cup fresh bean sprouts
1 cup red bell pepper strips

Preheat broiler.
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.

To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms and 1 cup onions; sauté 8 minutes. Stir in corn; remove from heat.

Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.

Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/4 cup red bell pepper, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.

Yield: 4 servings

CALORIES 418(40% from fat); FAT 18.8g (sat 3.2g,mono 8.3g,poly 5.1g); PROTEIN 42.9g; CHOLESTEROL 111mg; CALCIUM 163mg; SODIUM 549mg; FIBER 7.8g; IRON 6.1mg; CARBOHYDRATE 21.8g

Cooking Light, MAY 2001

11-08-2005, 03:32 PM
Thank you! These are excatly the type of recipes I was looking for... perfect.

Thank you again!

11-08-2005, 03:46 PM
This one is a really great one!

Black Bean-Taco Salad with Lime Vinaigrette

[iWith chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch. [/i]

1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips)

CALORIES 402(28% from fat); FAT 12.6g (sat 3.2g,mono 6.5g,poly 1.9g); PROTEIN 24.5g; CHOLESTEROL 35mg; CALCIUM 236mg; SODIUM 861mg; FIBER 8g; IRON 3.6mg; CARBOHYDRATE 51.6g

11-08-2005, 04:07 PM
Grilled Chicken Salad

Don’t let this generically named salad fool you. It’s special! I make it for company and it’s a taste delight. It was a BHG magazine $400 winner. Unique taste. Serve with Crusty plain bread and light red wine. Quick and Easy.

¼ cup grape seed oil or olive oil
3 T. balsamic vinegar
1 T. dried dill weed
1 large clove garlic, minced
¼ tspn freshly ground black pepper
¼ tspn dried oregano, crushed
4 medium skinless, boneless chicken breast halves
Montreal or Kansas City Steak seasoning (“McCormick Grill Mates”)
8 cups mesclun or spring salad greens or spinach
¾ cup seedless red grapes, halved
1/3 cup crumbled goat cheese
¼ cup pine nuts, toasted

For the vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.

Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12-15 minutes or until tender and no longer pink (170°), turning once. Cool slightly. (Works in Broiler fine).

Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings.

*I underlined the ingredients I use.

11-08-2005, 09:37 PM
The Southwestern Salad Bar that Kismet mentioned is wonderful.

My favorite is the Chicken Salad with Nectarines in Mint Vinaigrette.

Chicken Salad with Nectarines in Mint Vinaigrette

The mint adds a refreshing note to the dressing, which will also work well in a fresh fruit salad. Use any curly lettuce leaves in place of red leaf.

1 cup loosely packed fresh mint leaves
1/3 cup sugar
1/4 cup white wine vinegar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

2 cups chopped cooked chicken breast
1 cup chopped seeded cucumber
1/3 cup chopped pecans, toasted
2 tablespoons minced red onion
3 nectarines, chopped, peeled, and pitted
5 red leaf lettuce leaves

To prepare dressing, place mint and sugar in a food processor; process until finely chopped, scraping sides of bowl. Add vinegar, juice, salt, and pepper, and process 30 seconds to combine.
To prepare salad, combine chicken, cucumber, pecans, onion, and nectarines in a medium bowl. Drizzle dressing over salad; toss well to coat. Place 1 lettuce leaf on each of 5 plates; top each serving with 3/4 cup salad.

Note: In a pinch, substitute fresh melon for the nectarines. Look for chopped peeled melon in the produce section at the grocery.

Yield: 5 servings (serving size: 1 lettuce leaf and 3/4 cup salad)

CALORIES 241(28% from fat); FAT 7.4g (sat 1g,mono 3.6g,poly 2.1g); PROTEIN 16.7g; CHOLESTEROL 39mg; CALCIUM 71mg; SODIUM 163mg; FIBER 3.6g; IRON 3.4mg; CARBOHYDRATE 29g

Barbara Lauterbach
Cooking Light, MAY 2004

11-09-2005, 07:32 AM
These are my favorites:

Seared Tofu-and-Soba Noodle Salad
2 (12.3-ounce) packages reduced-fat firm tofu, drained
1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
6 cups chopped romaine lettuce
4 cups cooked soba (about 8 ounces uncooked buckwheat noodles)
1/2 cup chopped green onions

Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.
Combine vinegar and the next 6 ingredients (vinegar through black pepper) in a jar; cover tightly, and shake vigorously. Set aside.
Heat olive oil in a large nonstick skillet over medium-high heat. Add tofu slices; cook 5 minutes on each side or until lightly browned. Cut each tofu slice in half lengthwise. Arrange lettuce on a platter; top with noodles, tofu slices, and onions. Drizzle with dressing.

Yield: 4 servings (serving size: 1 1/2 cups lettuce, 1 cup noodles, 2 tofu slices, 2 tablespoons onion)

Cooking Light, JULY 1999

Fiery Thai Beef Salad
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
2 tablespoons brown sugar
1 tablespoon water
1 tablespoon Thai fish sauce
5 garlic cloves, minced
2 Thai, hot red, or serrano chiles, seeded and minced

1 (1-pound) flank steak
1/4 teaspoon salt
1/8 teaspoon black pepper
Cooking spray
6 cups torn romaine lettuce
1 3/4 cups quartered cherry tomatoes
1 cup thinly sliced red onion, separated into rings
1/4 cup coarsely chopped fresh mint
2 tablespoons sliced peeled fresh lemon grass

To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.
Prepare grill or broiler.
Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.

Yield: 4 servings (serving size: 2 cups)

CALORIES 265(38% from fat); FAT 11.3g (sat 4.7g,mono 4.3g,poly 0.6g); PROTEIN 25.5g; CHOLESTEROL 57mg; CALCIUM 65mg; SODIUM 572mg; FIBER 3g; IRON 4.1mg; CARBOHYDRATE 16g

Cooking Light, JULY 1999