Eat all your greens with these delicious dinner salad recipes.
These salads are packed with fresh, nutritious vegetables and protein, so you’ll feel satisfied and full.
Best of all, these recipes are made with just three steps or less.
Carolyn A. Hodges, R.D.
Plus, many of the recipes offer a step that can be made ahead.
Serve these salads with a good loaf of fresh bread, and dinner is done.
Try mixing it up with different seasonal vegetables.
Carolyn A. Hodges, R.D.
Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
Add grilled or roasted chicken for a quick main dish.
you might reserve the remaining hard-boiled egg half for a snack.
Any extra dressing is delicious served over grilled chicken or flaky white fish, such as cod or flounder.
To save time, swap in drained canned lentils.
But double-check to look for low-sodium and give the lentils a rinse before adding them to the salad.
Using just a small amount of flavorful Parmigiano-Reggiano shaves calories and sodium too.
Served with whole-wheat pita and prepared hummus, it makes a filling yet healthy lunch.
This satisfying salad takes just 20 minutes to make, so it’s perfect for weeknight dinners.
But it’s elegant enough to serve to guests.
The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor.
Serve with grilled chicken for an added boost of protein.
We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
The extra dressing is delicious served with grilled vegetables.
Cilantro adds a pop of freshness to each bite.
If you prefer another salad dressing, feel free to use that instead of our honey-mustard vinaigrette.
Tex-Mex Salad
Get all the protein you need17 gramswithout the fat and cholesterol.
Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work.
You might even want to try the Citrus-Lime Vinaigrette as a marinade or topping for tacos or burritos.
Cabbage, Tofu & Edamame Salad
Craving crunch?
Bite into this salad loaded with crisp red cabbage, edamame, bamboo shoots and chow mein noodles.
This salad is slightly sweetened with baked tofu, mandarin oranges and sesame vinaigrette.
Carolyn A. Hodges, R.D.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Photography / Jenny Huang, Food Styling / Tyna Hoang, Prop Styling / Nicole Louie
Photography / Jennifer Causey, Styling / Melissa Gray / Kay Clarke
Victor Protasio
