Main Dish Salads?

Question

I'm looking for some really yummy recipes for some main dish salads. I would like a healthy salad that doesn't have tons of creamy dressing poured on.

I'm not picky so any recipes w/veggies, fruit, chicken, meat, or seafood would be great!

Thank you :)

Answer 1

Warm orzo salad? With a homemade lemon vinaigrette? Then toss in green onions, sun-dried tomatoes, and fresh chopped spinach (if you trust it right now).

Answer 2

Bring some water to boil, add a generous dose of salt, and start some pasta (I like bow ties or penne). Cut chicken breasts into strips, sprinkle with salt and pepper, and cook quickly in a little olive oil over medium high heat. Set aside. Cut up some veggies - I like red and yellow peppers, cherry or grape tomatoes, and broccoli. Toss the broccoli in with the pasta for the last couple of minutes - it will still be fairly crisp, but not completely raw. Toss the chicken, pasta, and veggies together. Combine olive oil, balsamic vinegar, garlic and basil in a small container with a good lid and shake the h*ll out of it. Pour over the salad and toss to distribute. Top with a little cheese - feta and Parmesan are both good.

Answer 3

Taco Salad (a different one)

1 can of drained and rinse red kidney beans
1/2 cup chopped red onion
1 cup chopped tomato
1 cup of green pepper diced
1 cup of shredded cheddar cheese

dress with Kraft Catalina dressing and at the last minute
add Frito Lay Original corn chips -

Awesome salad - never serve it without someone asking for the recipe!!!!

Answer 4

I persoanlly <3 this salad. I hope you try it and enjoy it as well.

SEVEN SEAS Sensational Steak Salad

1 cup SEVEN SEAS VIVA Italian Dressing, divided
1 beef flank steak (1 lb.)
1 pkg. (10 oz.) mixed salad greens
1 cup halved cherry tomatoes
1/2 cup seasoned croutons


POUR 3/4 cup of the dressing over steak in shallow glass or plastic dish; cover. Refrigerate at least 30 minutes to marinate. Drain; discard marinade.
PREHEAT greased grill to medium heat. Grill steak 8 minutes on each side or until cooked through. Cut steak across grain into thin strips.
PLACE greens in large salad bowl. Add steak, tomatoes and remaining 1/4 cup dressing; toss to coat. Sprinkle with croutons.

Answer 5

This is one that I just got from a friend. It is delicious! I was reluctant to try it, because I'm not that crazy for tuna...but....
Tuna Salad
1 small head of lettuce, chopped
1 c celery
3/4 c chopped gr onions
2 cans solid white tuna, drained and broken up
2 hard cooked eggs, chopped
2 can kidney beans, drained.

Dressing:
3/4 c mayo mixed with juice from 1 or two lemons and 1/8 tsp pepper. Mix well and add to above ingred.

another one that I love to make is just regular lettuce cut up, I add however much leftover roasted chicken chunks, breast, or shreds that I have, cut up an apple and toss. Top with fav dressing.
(sometimes I make it with fresh crisp pear slices and top with honey mustard dress.

BLT salad is one I forgot about, but haven't made in awhile.
Bacon, fried till crisp. Lettuce, chopped up, avacado cut or sliced, tomato, chunked or in wedges, bacon either on top or under the avacado if you layer it on your plate so it looks beautiful, and top with some 1000 dress. Lovely!

Answer 6

You may add grilled chicken strips to this recipe for a main dish.

KATIE's FUMI SALAD:

8 tablespoons almonds, slivered - toasted
8 tablespoons sesame seeds - toasted
1 head of cabbage, chopped
6 green onions, sliced
4 Tablespoons sugar
2 teaspoons salt
1 teaspoon pepper
2 Tablespoons Accent Seasoning
6 Tablespoons rice vinegar
3/4 cup salad oil
2 packages of Top Ramen
(NOODLES ONLY - crumbled)

Toast nuts and seeds in oven until browned.
Set aside to cool.

Chop cabbage and slice onions; mix together in bowl. Combine sugar, salt, pepper and Accent Seasoning together and drudge into cabbage.

Mix vinegar and oil together adding to cabbage and stir. Crumble Ramen noodles adding to cabbage along with the nuts and seeds. Stir. Refrigerate.

Answer 7

Moroccan Lentil Salad

A quick, colorful and spicy protein-rich salad

INGREDIENTS:
1/2 cup dry lentils
1 1/2 cups water
1/2 (15 ounce) can garbanzo beans, drained
2 tomatoes, chopped
4 green onions, chopped
2 minced hot green chile peppers
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 red bell pepper, chopped
1 lime, juiced
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
salt to taste

DIRECTIONS:
Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender.
In a medium size mixing bowl combine lentils, chickpeas, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

Answer 8

I love the chicken ceasar and taco salads.

Usually, for healthier alterative, I mix lettuce with mt favorite veggies (tomatoes, mushroom, red pepper, onion, olives) add sliced grilled chicken breast (if you can marinate half an our in oregano and sun dried tomato vinaigrette and grill on BBQ it's even better!) then for dressing I mix two parts olive oil, 1 part dijon mustard, 1 part white wine vinegar, a clove of garlic (or garlic powder) oregano, basil, salt and pepper.

Sometime I add pieces of cheese such as Haavarti or Feta.

Hope this helps!

Bon appétit!

Answer 9

8 split chicken breasts (boneless, skinless)
Good olive oil
Kosher salt
Freshly ground black pepper
1 pound asparagus, ends removed,
cut into thirds diagonally
2 red bell peppers, cored and seeded
4 scallions (white and green parts), sliced diagonally
2 tablespoons white sesame seeds, toasted (see Note)

For the Dressing
1 cup vegetable oil
1/4 cup good apple cider vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon peeled, grated fresh ginger
1 tablespoon white sesame seeds, toasted (see Note)
1/2 cup smooth peanut butter
4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Grill chicken. Set aside until cool enough to handle.
Shred the chicken in large, bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers into strips about the size of the asparagus pieces. Combine the shredded chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Note: To toast sesame seeds, place them in a dry saté pan and cook over medium heat for about 5 minutes, or until browned.

Answer 10

Chicken and Corkscrews
1lb cooked chicken breast diced
1 package mulicolored corkscrew pasta , cooked and drained
1/2 bag broccoli florets, steamed
1 cup baby carrots
I bottle fat free italian dressing
1/4 cup shaved or grated parmesan
2 Tablespoons Salad Supreme(seasoning)
Mix all and chill.
ENJOY!