main course salads

Grilled Chicken, Zucchini &amp; Arugula Pasta Salad with Goat Cheese

(5 oz) pkg baby arugula

chicken

(4 oz) log goat cheese

limes

oz rotini pasta

shallot

zucchini squash

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season cutlets with salt and pepper on both sides.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

Once the grill pan is hot, coat with oil. Working in batches if necessary, add the chicken and grill until cooked through, 3-4 minutes per side; remove from heat and transfer chicken to a plate.

While the chicken cooks, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Using a clean cutting board, trim and slice zucchini into ½-inch thick planks. Place on a plate, drizzle with oil, and season with salt and pepper on both sides.

Return the grill pan to medium-high heat; add zucchini and cook, turning occasionally, until charred and fork-tender, about 5 minutes.

Meanwhile, peel and mince shallot; transfer to a large bowl.

Juice limes into the bowl with the shallot; add oil, Dijon, honey, salt, and pepper. Whisk to combine the dressing.

When the pasta is done, drain in a colander and rinse under cold water to cool. Add to the bowl with the dressing.

When the zucchini is done, remove from the grill pan and cut into bite-sized pieces. Add to the bowl with the pasta, along with the arugula, and toss to combine the salad.

To serve, divide salad and sliced chicken between plates. Crumble goat cheese over top and enjoy!

Curried Chickpea Salad with Mixed Greens, Apple, Pumpkin Seeds &amp; Feta

celery

pkg chives

(4 oz) pkg crumbled feta cheese

dill

Gala apples

(15 oz) cans garbanzo beans (chickpeas)

lemons

pumpkin seeds

(5 oz) pkgs spring mix (mixed greens)

curry powder

garlic powder

mayonnaise

turmeric, ground

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Juice one lemon into a medium bowl. (Set remaining lemon aside for later.)

Drain and rinse chickpeas. Transfer half the chickpeas to the bowl with the lemon juice; add mayo and spices. Using a fork or potato masher, mash until smooth.

Add remaining chickpeas to the bowl and stir to combine.

Trim and small dice celery; add to the bowl.

Chop chives into small pieces and add to the bowl.

Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the chickpea salad. Set aside.

Juice remaining lemon into a large bowl. Add oil, honey, Dijon, salt, and pepper; whisk to combine the dressing.

Quarter and core apples, then thinly slice each quarter; add to the bowl with the dressing.

Add mixed greens, feta, and pumpkin seeds to the bowl. Toss to combine the salad.

To serve, divide green salad between plates or bowls, top with curried chickpea salad, and enjoy!

This Escarole Bistro Salad can be served as a side dish or the main course! Crisp, cool escarole topped with a warm bacon dressing and a crunchy bread crumb and bacon topping!

Escarole Bistro Salad

escarole

thick cut bacon, diced

bread crumbs

garlic, divided

shallot,

parsley

dijon mustard

bacon drippings divided

red wine vinegar

lemon parsley

Separate the leaves of escarole, wash and dry (salad spinner works great for this!) and then set aside on paper towels.

Add the chopped bacon to a large skillet and cook, stirring every couple of minutes, until crispy. Remove the bacon from the skillet and place onto a paper towel lined plate. Drain the drippings from the bacon into a bowl and set aside.

Add 2 tablespoons of the bacon drippings back into the skillet over medium heat. Add 1 tablespoon of the garlic to the skillet and cook for 1 minute. Add the fresh breadcrumbs in with the garlic and toss to coat in the bacon drippings. Toast the breadcrumbs, stirring often, for 5 minutes or until golden brown. Add the bacon and the chopped parsley back into the pan with the breadcrumbs and toss together to combine. Pour into a large bowl and set aside.

Into the same skillet, add 4 more tablespoons of the bacon drippings over medium heat. Add the remaining tablespoon of garlic and the chopped shallot, cooking for 3-4 minutes until softened. Add the mustard and honey to the skillet, working into the shallots and garlic. Then carefully pour in the vinegar, whisking to combine. Season with salt and fresh black pepper to taste. Pour the dressing into a bowl and let cool slightly.

Assemble the salad by placing the leaves of escarole onto a platter, overlapping the leaves. Generously add the bacon and breadcrumb on top of the escarole, followed by the warm dressing.

Garnish the salad with a squeeze of fresh lemon and more fresh parsley if desired.

Raspberry-Basil Quinoa Spinach Salad with Orange, Avocado &amp; Pecans

avocados

(5 oz) pkgs baby spinach

fl oz chicken or vegetable broth

basil

oranges

pecan halves

quinoa

(6 oz) pkgs raspberries

shallots

maple syrup

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel oranges, separate into segments, and roughly chop the flesh. Place in a large bowl along with the spinach.

Peel, halve, and slice shallots crosswise into thin half-moons. Add to the bowl with the orange and spinach.

Halve and pit avocados; scoop out with a spoon and medium dice the flesh. Add to the bowl.

Pick basil leaves off the stems. Roll half of the basil leaves up crosswise, thinly slice into ribbons, and add to the bowl. Place remaining (whole) basil leaves in a blender.

Add half of the raspberries to the bowl and set aside. Add remaining raspberries to the blender with the basil along with oil, vinegar, water, Dijon, maple syrup, salt, and pepper. Blend on high until smooth, then set dressing aside.

Transfer the cooked quinoa to a large baking sheet pan. Spread out in an even layer and let cool for 5 minutes.

Once the quinoa is cool, add to the bowl, along with the pecans, and toss to combine the salad.

To serve, divide salad between plates or bowls. Drizzle with dressing and enjoy!

Green curry paste is the secret ingredient in this bright and crunchy shrimp salad recipe

Thai-Style Tofu Salad with Carrots, Peanuts &amp; Green Curry Dressing

English cucumber

(12 oz) pkg extra firm tofu

mint

unsalted

(10 oz) bag shredded carrots

Thai curry paste, green

brown sugar

sesame oil

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Place curry paste, oil, and salt in a large bowl; whisk to combine. 

Preheat a large skillet over medium-high heat. 

While the skillet heats up, medium dice tofu and add to the bowl with the curry paste. Gently toss to coat. 

Once the skillet is hot, add tofu and pan-fry, turning occasionally, until browned and crispy, 6-8 minutes. Remove from heat and set aside to cool slightly. 

Meanwhile, pick mint leaves off the stems; discard stems and mince the leaves. Place in a clean large bowl.

Juice limes into the bowl with the mint. Add additional curry paste, oil, sugar, and salt; whisk to combine the dressing. 

Trim and slice cucumber into thin rounds. Add to the bowl with the dressing. 

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl. 

Roughly chop peanuts and add to the bowl. 

Add mixed greens and carrots to the bowl. Toss to combine the salad. 

To serve, divide salad between plates or bowls and top with tofu. Enjoy!

Arugula Salad with Veggie Sausage, Bell Pepper, Pine Nuts &amp; Basil

(5 oz) pkgs baby arugula

nutritional yeast flakes

pine nuts

pre-cooked vegan sausage

red bell peppers

sun-dried tomatoes, oil-packed

Wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons; place in a large bowl.

Add nutritional yeast, oil, vinegar, and spices to the bowl with the basil; whisk to combine the dressing and set aside. 

Preheat a large skillet over medium-high heat.

While the skillet heats up, slice the sausages crosswise into ½-inch thick rounds.

Once the skillet is hot, add oil and swirl to coat the bottom. Add sausage and cook, turning occasionally, until golden brown and crispy, 4-5 minutes (or cook sausages according to package instructions). Remove from heat. 

Meanwhile, trim, seed, and slice bell peppers lengthwise into thin strips; add to the bowl with the dressing. 

Trim and halve cucumber lengthwise, then cut crosswise into thin half-moons; add to the bowl. 

Thinly slice sun-dried tomatoes and add to the bowl. 

Add arugula and pine nuts to the bowl; toss to combine the salad. 

To serve, divide salad between plates or bowls and top with crispy sausage. Enjoy!

This minty fresh salad will get you cripsy, crunchy, and spicy!

Crispy Tofu with Warm Broccoli Slaw, Cucumber &amp; Bell Pepper Salad

(12 oz) pkg broccoli slaw

cilantro

onions

chili-garlic sauce

cornstarch

gluten-free bread crumbs

rice vinegar

soy sauce

Trim and halve cucumber lengthwise, then slice crosswise into thin half-moons; place in a large bowl. 

Trim, seed, and slice bell peppers lengthwise into strips. Add to the bowl with the cucumber.

Trim green onions and cut crosswise into ¼-inch pieces; add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Pick mint leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Roughly chop peanuts and add to the bowl along with the broccoli slaw. Set aside.

Place bread crumbs and cornstarch in a small bowl; stir to combine.

Cut the tofu into ½-inch thick planks along the short side. Working in batches, roll tofu in the breadcrumb mixture, pressing gently to adhere; transfer to a plate.

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add breaded tofu and pan-fry, turning occasionally, until browned and crispy, 5-7 minutes. Return crispy tofu to the plate.

Meanwhile, place vinegar, soy sauce, oil, sugar, and chili-garlic sauce in a small saucepan; stir to combine and bring the dressing to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Remove from heat.

Add half of the dressing to the bowl with the salad and toss to combine. (Reserve remaining dressing for serving.)

To serve, divide salad and crispy tofu between bowls. Drizzle with remaining dressing and enjoy!

A vegan salad rendition of the classic BLT sandwich

Vegan &quot;BLT&quot; Salad with Tofu Bacon, Avocado &amp; Garlic Croutons

avocado

garlic

gluten-free bread

grape tomatoes

romaine lettuce

cardamom, ground

onion powder

paprika

white wine vinegar

Place soy sauce, maple syrup, oil, and spices in a large baking dish; whisk to combine the marinade.

Cut tofu into ¼-inch thick planks along the short side; sandwich the slices between clean towels or paper towels and gently press to remove excess water. Add to the marinade in a single layer, turn to coat, and set aside.

While the tofu bacon marinates, peel and mince garlic. Place in a large bowl along with oil and spices; whisk to combine the garlic oil.

Cut bread into cubes and add to the bowl with the garlic oil. Toss to combine the croutons, transfer to a large baking sheet pan, and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheet in the oven and bake, tossing halfway through, until the croutons are golden and crispy, about 8 minutes. Remove from oven.

Add the baking dish to the oven and bake until tofu bacon is firm and marinade has been absorbed, 15-20 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Place oil, mayo, vinegar, Dijon, salt, and pepper in the reserved bowl; whisk to combine the dressing.

Halve tomatoes and add to the bowl with the dressing.

Halve and pit avocado; scoop out with a spoon and medium dice the flesh. Add to the bowl.

Chop or tear the romaine into bite-sized pieces and add to the bowl.

Right before serving, add croutons to the bowl and toss to combine the salad.

To serve, divide salad between plates or bowls, top with tofu bacon, and enjoy!

A sweet and salty salad finished with classic Italian dressing

Mixed Green Salad with Veggie Sausage, Sweet Potato &amp; Italian Dressing

sweet potato

Italian seasoning

parsley flakes

Peel and cut sweet potato into ½-inch cubes; transfer to a baking sheet pan. Drizzle with oil, season with salt and pepper, and toss to combine; spread out in an even layer.

Place baking sheet in the oven (it doesn&apos;t have to be fully heated) and roast, stirring halfway through, until sweet potatoes are golden brown and fork-tender, about 20 minutes. Remove from oven and set aside to cool, about 5 minutes.

Meanwhile, preheat a skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Add sausage and cook, stirring occasionally, until golden brown and crispy, 4-5 minutes (or cook sausages according to package instructions). Use a slotted spoon to transfer the sausage to a paper towel-lined plate and set aside.

While the sausage is cooking, place oil, vinegar, sugar, and spices in a large bowl. Whisk to combine the dressing.

Add mixed greens to the bowl and toss to combine the salad.

To serve, divide salad between plates or bowls; top with roasted sweet potato and crispy sausage. Enjoy!

Asian Chili-Garlic Salad with Grilled Tofu, Peanuts &amp; Fresh Herbs

carrots

cucumbers

Peel and mince garlic; place in a large baking dish. 

Add oil, soy sauce, vinegar, chili-garlic sauce, and maple syrup to the dish with the garlic; whisk to combine the marinade.

Drain and cut tofu into 1-inch thick slices; sandwich the slices between clean towels or paper towels and gently press to remove excess water. Place tofu in the baking dish with the marinade and turn to coat; set aside.

Using a julienne peeler (or regular peeler), peel the carrots into noodle-like sticks; transfer to a large bowl. 

Halve the tomatoes; trim cucumbers, slice lengthwise, and cut crosswise into thin half-moons. Add both to the bowl with the carrots.

Pick mint leaves off the stems; discard stems and mince the leaves. Shave cilantro leaves off the stems; discard stems and mince the leaves. Add both to the bowl.

Trim green onions and cut crosswise into ¼-inch pieces at an angle; add to the bowl.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat. 

Once the grill pan is hot, coat the bottom with oil. Working in batches if necessary, place marinated tofu on the grill and cook, flipping once, until charred, about 6 minutes. (Reserve remaining marinade for the salad.)

Top 13 main course salads recipes from across the web

The most viewed main course salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 13 main course salads recipes from across the web

The most viewed main course salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Chicken, Zucchini &amp; Aru...

Curried Chickpea Salad with Mixed G...

Escarole Bistro Salad

Escarole Bistro Salad

Raspberry-Basil Quinoa Spinach Sala...

Thai-Style Tofu Salad with Carrots,...

Arugula Salad with Veggie Sausage, ...

Crispy Tofu with Warm Broccoli Slaw...

Vegan &quot;BLT&quot; Salad with To...

Mixed Green Salad with Veggie Sausa...

Asian Chili-Garlic Salad with Grill...

Falafel-Inspired Salad with Crispy ...

Asian Rice Noodle Salad with Edamam...

The most viewed main course salads recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Grilled Chicken, Zucchini & Aru...

Vegan "BLT" Salad with To...