I began cooking for myself for the first time this year, and started making salads on a fairly regular basis. I decided to try and see how many different salad recipes I could create as meals, rather than as side dishes. Through a combination of family recipes, brainstorming with friends, and experimenting with ingredients in my kitchen, I made seven salads for dinner over the course of a week.
All the recipes below can easily be modified to fit dietary restrictions or cater to your preferences. Many of them ended up making leftovers, so in reality, I got more than seven meals out of these recipes. Here are the salads I created:
Taco Salad
Ingredients
Instructions
I made this salad with tofu, as I discovered that taco seasoning combined with tofu creates a delicious beef substitute. Cook your meat or meat substitute with taco seasoning until it is browned, then remove from the pan. Mix with lettuce and tomatoes, and top with cheese, chips, and taco sauce. It’s just like a taco, but with a healthier lettuce base.
Chicken Quinoa Salad
Ingredients
Instructions
The fruity flavors of the apple and vinaigrette add a nice sweetness to this salad, combined with the sharpness of the feta. To make this salad, simply pan fry the chicken or meat substitute alongside the quinoa, and mix with all the other ingredients. If you prefer a cold salad, refrigerate for 15-20 minutes before eating.
Chicken Couscous Salad
Ingredients
Instructions
This salad was easy to make, and I had already bought most of the ingredients for my other salad recipes. Pan fry the chicken or meat substitute alongside the couscous, then mix with all the other ingredients. This salad can be eaten either warm or cold.
Everything but the Kitchen Sink Salad
Ingredients
Instructions
This salad is one of my favorites, as you can easily use up leftover ingredients in your kitchen. The ingredients I listed above are suggestions that worked well when I made the recipe, but any salad-like ingredients in your fridge or pantry work. All you have to do is chop the ingredients up, put them in a bowl, and mix together.
Southwestern Salad
Ingredients
Instructions
A great vegetarian salad (or even vegan, if you leave out the cheese), this salad is a healthy alternative to a burrito. Soak the beans for a couple hours prior as per the directions on the package, or heat the beans on the stove if you decide to use a can. Defrost the corn, chop the remaining ingredients, and mix together with chips and dressing of your choice on top.
Pasta Salad
Ingredients
Instructions
A less traditional salad, the pasta base fills you up if you want to get in some extra carbs. It is best served cold, so cook the pasta, chop the veggies and combine them with the pasta and cheese, and let sit in the fridge for an hour or two. Add the dressing immediately before serving.
Strawberry Spinach Salad
Ingredients
Instructions
This is a perfect spring or summer salad, and if you have a sweet tooth, you’ll love it. Pan fry the chicken or meat substitute, and combine with the remaining ingredients. Top it off with a balsamic or Italian vinaigrette dressing.
After creating these salads, I realized how easy it was to pull something delicious and healthy together, incorporating fresh produce and ingredients I already had. I often turn to ready-to-eat lunches from salads I’ve made the day before, and if I have a busy day, I can make a salad ahead of time and refrigerate it for that night. If you want to switch up your usual dinner of pasta or pizza, give these a try.