Tangy couscous salad

Tangy couscous salad -

Throw together a deliciously tangy and super healthy couscous salad in just 10 minutes.

Ingredients:

300g couscous or bulghar wheat
vegetable stock
2 courgettes
1 tbsp olive oil
100g feta cheese, crumbled
20g pack parsley, chopped
juice 1 lemon

Method:

Cook the couscous or bulghar wheat in vegetable stock according to pack instructions. Trim the ends off the courgettes, then cut into slices.
Heat a griddle pan or grill. Drizzle the courgette slices with oil, then season. Cook for 2 mins, then turn over and cook 1-2 mins more until softened and golden brown. Tip into a large bowl along with the cooked couscous or bulghar wheat, then mix through the remaining ingredients. Serve at room temperature.

Moroccan Chicken Salad

Moroccan Chicken Salad -

An unusual taste in chicken salad. The spices make it unique. Green bell pepper can be substituted for either or both of the other colors. Vary the amount of red pepper flakes if you want it hotter or less hot (it will taste fine without it if you prefer).

Ingredients:

3 cups cooked chicken, chopped
1 (15 ounce) can garbanzo beans, drained
1 small red onion, halved and sliced
1/2 cup red bell pepper, cut in strips
1/2 cup yellow bell pepper, cut in strips
1/2 cup ripe olives, sliced
1/4 cup chopped fresh parsley
1 (8 ounce) container plain yogurt (nonfat is OK)
2 tablespoons lemon juice
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon caraway seed, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes

Method:

Combine the chicken through parsley in a bowl.
Stir together the yogurt through red pepper flakes and toss with the chicken mixture.

Moroccan turkey salad

Moroccan turkey salad -

Use up abundant roast meat in a healthy salad with aubergine, tomatoes, pomegranate and mint.

Ingredients:

2 pitta breads
2 tbsp olive oil
1 diced aubergine
1 tbsp harissa
250g halved cherry tomatoes
500g shredded leftover turkey breast
100g rocket
seeds 1 pomegranate or 110g tub pomegranate seeds
a few mint leaves

Method:

Tear the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl, then fry the aubergine for 10 mins until soft. Add to the pitta with the harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate seeds and mint leaves.

Main Course Salads

Main course salads (also known as "dinner salads"[5] and commonly known as "entrée salads" in North America) may contain grilled or fried chicken pieces, seafood such as grilled or fried shrimp or a fish steak such as tuna, mahi-mahi, or salmon or sliced steak, such as sirloin or skirt. Caesar salad, Chef salad, Cobb salad, Greek salad, and Michigan salad are dinner salads.

There are some tasty and healthy Main course salad recipes given below:

Grilled Orange Vinaigrette Chicken Salad
Orange Ginger Tuna Salad
Chicken Berry Salad
Grilled Chicken Citrus Salad
Arugula Salad with Avocado Citrus Vinaigrette
Grilled Pork Tenderloin Salad
Salmon Salad with Cheesy Bread Sticks
Shrimp Caesar Salad
Caesar Salad with Hard-Cooked Eggs
Thai Pork Salad
Buffalo Chicken Salad
Honey-Chile-Ginger Grilled Chicken and Peach Salad
Tomatoes With Sausage and Green Goddess Dressing
Curry-Coconut Steak and Noodle Salad
Toasted Farro With Roasted Vegetables and Fennel
Chopped Taco Salad With Shrimp
Asian Tofu Salad
Warm Bean & Arugula Salad
Grapefruit Chicken Satay Salad
Garden Pasta Salad
Romaine Salad with Chicken, Apricots & Mint
Warm Winter Salad
Greek Dinner Salad
Green Goddess Salad
Spicy Thai Shrimp Salad
Smoked Salmon Salad Nicoise
Tuna Salad Nicoise
Teriyaki Tofu Salad
Steak Salad with Snap Peas
Turkey Taco Salad
Chopped Salad with Spicy Pork and Buttermilk Dressing
Flank Steak and Arugula Salad
Lighter Cobb Salad
Spinach Salad with Ham and Egg
Mango Chicken Salad
Asian Rotisserie Chicken Salad
Citrus Steak Salad
Steak Salad with Goat Cheese
Arugula, Chicken, and Rice Salad
Cucumber and Mango Salad with Chili-Spiced Pork
Green Bean, Tomato, and Chickpea Salad
Spinach and Pear Salad with Lamb
Shredded Cabbage and Salmon Salad
California Salad Bowl

California Salad Bowl

Ingredients:
 1 avocado, peeled and pitted
 1 tablespoon lemon juice
 1/2 cup mayonnaise
 1/4 teaspoon hot pepper sauce
 1/4 cup olive oil
 1 clove garlic, peeled and minced
 1/2 teaspoon salt
 1 head romaine lettuce- rinsed, dried and torn into bite sized pieces
 3 ounces Cheddar cheese, shredded
 2 tomatoes, diced
 2 green onions, chopped
 1/4 (2.25 ounce) can pitted green olives
 1 cup coarsely crushed corn chips

Directions:
In a blender or food processor, mix avocado, lemon juice, mayonnaise, hot pepper sauce, olive oil, garlic, and salt. Process until smooth.
In a large bowl, toss together romaine lettuce, Cheddar cheese, tomatoes, green onions, green olives, and corn chips. Toss with the avocado dressing mixture just before serving.

Shredded Cabbage and Salmon Salad

INGREDIENTS:
1 1/2 cups frozen shelled edamame
1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
1 tablespoon honey
6 teaspoons soy sauce
1 tablespoon plus 1/4 teaspoon toasted sesame oil
3/4 pound center-cut salmon fillet, skin removed
5 teaspoons grated peeled fresh ginger (from a 3-inch piece)
1/4 head napa cabbage, cored and thinly sliced (4 cups)
1/2 head red cabbage, cored and thinly sliced (4 cups)
1 small bunch scallions, thinly sliced (3/4 cup)

DIRECTIONS:
Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with 1/4 teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

NOTE:
Swap It: You can use sliced blanched green beans in place of the edamame.

Spinach and Pear Salad with Lamb

You can always substitute bone-in pork chops for the lamb in this dish.

INGREDIENTS:
2 tablespoons fresh lemon juice
1 tablespoon minced shallot
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper
4 lamb shoulder chops (3/4 inch thick; about 1 1/2 pounds total)
5 ounces baby spinach (or curly or flat leaf, trimmed), washed
2 small ripe pears (or 1 large), such as Anjou, thinly sliced lengthwise

DIRECTIONS:
In a small bowl, whisk together lemon juice, shallot, and 3 tablespoons oil; season with salt and pepper and set aside.
In a large skillet, heat 1 tablespoon oil over medium-high. Season lamb chops with salt and pepper and cook until medium-rare, 10 minutes, flipping once. Transfer to a work surface and loosely tent with foil. Let rest 5 minutes, then cut away from bone and thinly slice.
In a large bowl, toss together spinach and pears. Divide among four plates, top with lamb, and drizzle with dressing.

Green Bean, Tomato, and Chickpea Salad

This may become your go-to vegetarian main course for the rest of the summer.

INGREDIENTS:
Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
1/4 small red onion, diced small
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves

DIRECTIONS:
In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.

NOTE:
Each year, more tomato varieties appear at grocery stores and farmers' markets. For this salad, use the ripest ones you can find.

Cucumber and Mango Salad with Chili-Spiced Pork

You can substitute boneless chicken breasts or turkey breast cutlets for the pork.

INGREDIENTS:
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 boneless pork loin chops (3/4 to 1 inch thick; about 1 pound total)
Coarse salt and ground pepper
1 1/2 teaspoons chili powder
4 teaspoons honey
2 tablespoons fresh lime juice
1 large ripe mango, peeled, pitted, and cut into 1-inch pieces
1 English cucumber, cut into 1-inch pieces
1 large head romaine lettuce, roughly chopped

DIRECTIONS:
In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt, pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.
In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season with salt and pepper. Add mango, cucumber, and lettuce and toss to combine. Divide salad among four shallow bowls and serve with pork.

NOTE:
To check for doneness, press on thickest part of meat; it should feel firm yet springy. An instant-read thermometer will give you a more precise measurement. Insert it horizontally into center of chop (avoiding bone); the pork is done at 145 degrees.

Arugula, Chicken, and Rice Salad

INGREDIENTS:
2/3 cup converted long-grain white rice
3 cups packed mixed fresh herbs, such as basil and parsley
2 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
5 ounces baby or wild arugula (5 cups)
1 rotisserie chicken (skin removed), meat shredded (4 cups)
2 scallions, thinly sliced
2 medium tomatoes, cut into 1/2-inch wedges, or 1 pint cherry tomatoes, halved

DIRECTIONS:
Cook rice according to package instructions. Meanwhile, in a blender, blend herbs, oil, and vinegar until roughly chopped, scraping down sides as needed. With machine running, gradually add 1/4 to 1/3 cup cold water and blend until dressing is smooth and pourable. Transfer to a small bowl and season with salt and pepper.
In a large bowl, toss arugula with three-quarters the dressing. Transfer to a serving platter. In bowl, stir together rice, chicken, scallions, tomatoes, and remaining dressing. Season to taste with salt and pepper and arrange on top of arugula.

Steak Salad with Goat Cheese

Feta and gorgonzola are two other cheeses you could try with this salad. Their flavors stand up to the steak, and, like goat cheese, they have the right texture for crumbling.

INGREDIENTS:
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
2 tablespoons white-wine vinegar
2 tablespoons olive oil
coarse salt and ground pepper
1 pound skirt steak, cut crosswise into 2 equal pieces
1/2 pound green beans, trimmed
2 medium heads red-leaf lettuce, torn into bite-size pieces
2 plum tomatoes, halved and thinly sliced
4 ounces goat cheese, crumbled

DIRECTIONS:
In a small bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Set aside.
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil. Place steaks on sheet; season with salt and pepper. Broil 4 to 6 minutes for medium-rare. Transfer to a cutting board; tent with foil. Let rest 5 minutes; thinly slice crosswise.
Meanwhile, in a medium saucepan of boiling salted water, cook green beans until crisp-tender, 4 to 6 minutes; drain. Run beans under cold water; drain well.
In a large bowl, combine dressing, steak, beans, lettuce, and tomatoes; toss. Sprinkle with cheese.

Citrus Steak Salad

Toss together this super-satisfying salad for a fast meal that won't weigh you down.

INGREDIENTS:
4 strip steaks (4 to 6 ounces each)
Coarse salt and ground pepper
2 navel oranges, peel and pith removed
2 tablespoons vegetable oil, such as safflower
2 tablespoons honey
1 teaspoon finely grated peeled fresh ginger
1 head romaine lettuce, cored and cut into bite-size pieces
1 small red onion, halved and thinly sliced
4 carrots, cut into matchsticks

DIRECTIONS:
Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.
Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.

Caesar Salad with Hard-Cooked Eggs

Get cracking! Hard-cooked eggs, when made by the dozen and kept in the fridge, can become the basis for easy weeknight meals like this satisfying Caesar salad.

INGREDIENTS:
1/2 baguette, sliced 1/4 inch thick (about 20 slices)
4 tablespoons olive oil
Coarse salt and ground pepper
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons grated Parmesan, plus more, shaved with a vegetable peeler
2 tablespoons light mayonnaise
2 anchovy fillets
1 garlic clove
8 hard-cooked eggs, peeled, 4 yolks reserved, remaining whites and eggs cut into bite-size pieces
2 heads romaine lettuce, cut into bite-size pieces

DIRECTIONS:
Preheat oven to 350 degrees. Lay baguette slices on a large rimmed baking sheet. Brush bread on both sides with 2 tablespoons oil; season with salt and pepper. Bake until golden, 10 to 15 minutes, turning over halfway through; let croutons cool on baking sheet.
In a blender, combine lemon juice, Parmesan, mayonnaise, anchovies, garlic, 4 reserved hard-cooked egg yolks, and remaining 2 tablespoons oil. Season with salt and pepper; blend dressing until smooth.
In a large bowl, gently toss together lettuce, croutons, dressing, shaved Parmesan, and remaining whites and eggs.

Asian Rotisserie Chicken Salad

For a salad with the best texture, shred the chicken instead of cubing it. The technique is simple: Holding a fork, tines down, in each hand, pull the meat into pieces along the grain.

INGREDIENTS:
2 cups fresh cilantro leaves and soft stems
1/4 cup fresh lime juice (from 2 limes)
1/4 cup vegetable oil
Coarse salt and ground pepper
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), thinly sliced
2 scallions, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup cashews

DIRECTIONS:
Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.
In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

Mango Chicken Salad

To shred roasted chicken, remove the meat from the bone, then pull it apart into thin pieces with two forks or your fingers.

INGREDIENTS:
1/2 cup sweetened shredded coconut
3/4 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons Major Grey's mango chutney
1 tablespoon Dijon mustard
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 mango, peeled, seeded, and diced
10 ounces baby spinach

DIRECTIONS:
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.

Spinach Salad with Ham and Egg

INGREDIENTS:
6 tablespoons olive oil
1 onion, thinly sliced
2 tablespoons white-wine vinegar
2 teaspoons grainy mustard
Coarse salt and ground pepper
2 bunches spinach (about 1 pound), trimmed and cut into bite-size pieces
8 ounces ham, sliced 1/4 inch thick, and cut into small sticks
6 radishes, thinly sliced
6 hard-cooked eggs, quartered

DIRECTIONS:
In a medium-size saucepan, heat olive oil over medium-high. Add onion. Remove from heat, and stir in vinegar, mustard, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
In a large bowl, combine spinach, ham, and radishes. Drizzle onion mixture over salad, and toss to coat evenly. Garnish with hard-cooked eggs, and serve.

Lighter Cobb Salad

Cobb salad, a California classic, relies on high-quality produce. Look for tomatoes that are deep red and avocados that yield slightly when gently pressed.

INGREDIENTS:
3 slices bacon
1 cup low-fat buttermilk
1/4 cup light mayonnaise
1 tablespoon red-wine vinegar
1/2 cup crumbled blue cheese (2 ounces)
Coarse salt
2 heads Boston lettuce (1 pound total), torn into bite-size pieces
6 ounces deli turkey, cut into bite-size pieces
4 plum tomatoes, halved, seeded, and diced
4 large hard-cooked egg whites, chopped
1 avocado, halved, pitted, peeled, and diced

DIRECTIONS:
In a medium skillet, cook bacon over medium, turning occasionally, until crisp, 5 to 8 minutes. Transfer to a paper-towel-lined plate, and drain. Break into bite-size pieces.
In a medium bowl, whisk together buttermilk, mayonnaise, and vinegar. Gently fold in blue cheese; season with salt, and set dressing aside.
Place lettuce in a large bowl; arrange bacon, turkey, tomatoes, egg whites, and avocado on top. Serve salad with dressing alongside.

NOTE:
To maximize the impact of a modest amount of blue cheese, fold it into a creamy dressing (with low-fat buttermilk and light mayo) instead of sprinkling it on top.

Flank Steak and Arugula Salad

For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.

INGREDIENTS:
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Coarse salt and ground pepper
1 pound flank steak
2 teaspoons olive oil
1 cup prepared salsa
2 teaspoons balsamic vinegar
3 large bunches arugula (about 1 1/4 pounds), thick stems discarded
2 ounces soft goat cheese

DIRECTIONS:
In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.
In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

Chopped Salad with Spicy Pork and Buttermilk Dressing

Low-fat buttermilk is surprisingly creamy; in this Southwestern salad, it's mixed with light mayo, scallions, and garlic for a perky dressing.

INGREDIENTS:
1/2 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 pork tenderloin (about 1 pound)
1/2 cup low-fat buttermilk
3 tablespoons light mayonnaise
2 scallions, whites minced and greens thinly sliced, separated
1 garlic clove, crushed through a press
1 head romaine lettuce (1 1/4 pounds), trimmed and chopped
1 pint cherry tomatoes, quartered
1 package (10 ounces) frozen corn kernels, thawed and patted dry
2 ounces pepper Jack cheese, cubed

DIRECTIONS:
Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine chile powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Place pork on prepared baking sheet; rub with spice mixture.
Broil pork until an instant-read thermometer inserted in thickest part registers 145 degrees, 14 to 16 minutes, turning twice during cooking. Let pork rest 10 minutes, then cut into bite-size chunks.
Make dressing: In a large bowl, whisk together buttermilk, mayonnaise, scallion whites, and garlic; season with salt and pepper.
Add romaine, tomatoes, corn, cheese, scallion greens, and pork to the bowl. Toss to combine, and serve immediately.

NOTE:
To neatly cut up a head of romaine, halve it through the core and make a few evenly spaced cuts lengthwise, leaving core intact. Chop crosswise into bite-size pieces.

Turkey Taco Salad

You can substitute ground beef for the ground turkey. To make a vegetarian salad, leave out the meat and add your favorite canned beans in step two instead.

INGREDIENTS:
4 tablespoons olive oil
1 small onion, diced
1 pound ground turkey
1 small zucchini, diced
1 red bell pepper, ribs and seeds removed, diced
1 1/2 cups prepared green salsa
Coarse salt and ground pepper
2 heads Boston lettuce, leaves separated
1 1/2 cups crushed tortilla chips
1 cup small cherry tomatoes, halved
1 cup (about 4 ounces) shredded cheese, such as white cheddar or Monterey Jack

DIRECTIONS:
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion, and cook, stirring often, until translucent, 5 to 7 minutes. Add turkey; cook, stirring often, until starting to brown, 5 to 7 minutes.
Add zucchini, bell pepper, and 1 cup salsa; cook until vegetables are crisp-tender, 5 to 6 minutes. Season with salt and ground pepper. Transfer to a plate, and let cool.
In a large bowl, toss lettuce with tortilla chips, tomatoes, and remaining 1/2 cup salsa and 2 tablespoons oil. Transfer to serving plates, and top with turkey mixture and cheese.