Eat healthy in 20 minutes or less with these superfast, easy main-dish salad recipes. By: Text: Jason Horn and Cooking Light staff
This has all the elegant elements of a restaurant salad―fresh-toasted walnuts, soft-cooked eggs, crumbled bacon, tangy blue cheese, and crunchy pear―but it takes just 10 minutes or so to make. A teaspoon of bacon drippings in the tarragon-Dijon vinaigrette makes it extra rich-tasting and flavorful.
Typical Cobb salads include chicken and hard-cooked eggs; this riff uses shrimp and corn.
By including a variety of ingredients, salads are often a nutritional powerhouse: This recipe provides lots of antioxidants from the grapes, healthy fats and vitamin E from the sunflower seeds and grapeseed oil, and folate and vitamin A from the arugula. A sweet mustard vinaigrette dressing matches both the peppery bitterness of the greens and the sweet juiciness of the grapes. Try this salad topped with salmon or tuna for a healthful dinner.
A bag of baby kale leaves saves the time of washing, stemming, and chopping larger leaves. Treat these small, tender leaves like baby spinach — as the base for salads or stirred into soups and stews at the end.
Because the lemon and basil flavors become even more vibrant with some time to marinate together, this five-ingredient salad makes the perfect to-go lunch. Pack it up the night before, and skip the cafeteria for a bright and luscious midday meal.