Salads are great for any meal of the day! There is an endless variety of ingredients, countless combinations, and many easy ways to bulk up or lighten up your meal. Whether lunching for one or cooking a crowd, give this simple salad selection a search...and liven-up your lunch (or dinner).
Asian Noodle Salad with Spinach and Peanut Dressing
Combine cooked pasta (spaghetti, capellini, rice vermicelli, etc) with roasted carrots, a quick lime-peanut sauce, onion, garlic, and chopped peanuts. Wilt in some fresh spinach leaves and serve-up warm or cold.
Lentils & Tomatoes with Roasted Broccoli and Green Beans To Go
Roast blanched broccoli and green beans tossed with a dash of olive oil, salt, pepper, and crushed garlic. Pack up with cooked lentils dressed with oil and vinegar, chopped tomatoes, and fresh arugula or spinach. Add a bit of feta for a tangy, creamy kick.
Boy "Meats" Girl - Dan Meets Kelly
When I moved to Brussels and met Dan, not only did I introduce myself, but I also introduced vegetables. Try this combination of roasted sweet potatoes, sauteed lentils with garlic and balsamic, roasted broccoli with feta, and fresh tomatoes...you might be able to convert a carnivore...or at least have him "meat" some new veggies.
Roasted Broccoli with Lime Peanut Sauce and Vermicelli
Salads can be warm or cold, hearty or light, savory or sweet. Try this combination of roasted broccoli topped with lime-peanut sauce and chopped salty peanuts.
Insalata Italiana: Mozzarella, Lentils, Tomatoes
This may or may not be Italian, but the colors most certainly are a tribute to the Italian flag. Plate fresh mozzarella, cooked lentils, tomatoes, and fresh greens (arugula, spinach, watercress). Top with good olive oil, sea salt, and a splash of balsamic.
Orzo Pasta Salad
Combine cooked orzo with tomatoes, onions, red peppers, chopped cucumber, and feta or Parmesan. Dress with olive oil, salt, pepper, and lemon juice. Stir in chopped spinach at the end. This is a refreshing take on heavier pasta salads.
A Simple Twist on Potato Salad
For a quick, heartier salad, peel and chop potatoes (red, yukon gold, fingerling, etc.) small and saute with olive oil, garlic, and onion for about 10-15 minutes or until tender and browned. Top a bed of greens with the warm potatoes and add tomates and cheese (a scoop of ricotta, crumble of feta, or sprinkle of Parmesan).
A Salad of Split Peas and Soft-Boiled Eggs
Cook split peas (similar to lentils) in plenty of boiling salted water until tender and a bit al dente (about 20-30 minutes). Drain and dress with olive oil, salt, pepper, balsamic, and garlic. Meanwhile, soft-boiled eggs are basically hard-boiled eggs cooked for less time. This makes a runnier yolk and more tender white. For the egg, boil water, add egg (in shell), turn off heat, cover and cook for about 5 minutes. Remove and peel under water. On a bed of greens dressed with a bit of olive oil, add peas, tomatoes, cheese, and top with the soft-cooked egg. A dijon-balsamic vinaigrette would also complement the egg nicely.
Grilled Little Gems
If you have never tried grilling your salad before...give it a try. Dress romaine wedges or these little versions of romaine called "little gems" with olive oil, salt, and pepper. On a hot grill or warm saute pan, place cut-side down and grill or saute for abotu 4-5 minutes (or until the lettuce has a little char and some of the leaves are wilted. Top with your favorite dressing - creamy or vinegar-based - you'll be shocked at the flavor a little heat can give your salad).
Peanut Pad Thai
Combine cooked spaghetti (or other pasta or rice noodle) with sliced green onion, grated carrot, and cabbage or spinach. Toss with a garlic lime-peanut dressing and chopped peanuts. Top with a scrambled egg and enjoy a quick pad thai-like dish.
Poached Egg Panzanella
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