Every Single Salad Recipe You Could Ever Need

I found the Pinterest-famous healthy salads that make lunch look fresh, filling, and totally craveable. From protein-packed bowls to vibrant vegetarian favorites, these are the recipes I’d want waiting in my work bag.

I’m obsessed with having a salad lineup that actually keeps me excited for lunch, not sad at my desk poking romaine. This collection is where I go when I want crisp, fresh, punchy, filling bowls that feel clean without tasting like punishment.

I love that I can swing from something crunchy and bright to something loaded with chicken breasts when I need staying power. And the dressings?

Big reason I keep coming back. Tangy, creamy, herby, bold.

The good stuff. But mostly, I adore how these salads make weekday eating feel easy, bright, and totally worth packing daily.

Ingredients

• Classic Caesar Salad: Crisp romaine, salty Parmesan, and croutons make it totally craveable.
• Cobb Salad: Basically a full meal, with chicken, bacon, eggs, avocado, and cheese.
• Greek Salad: Fresh, briny, and crunchy, with feta doing the heavy lifting.
• Caprese Salad: Juicy tomatoes, creamy mozzarella, and basil keep it simple but fancy.
• Niçoise Salad: Tuna, eggs, potatoes, and greens make it hearty without feeling heavy.
• Kale Caesar Salad: Kale brings chew, Parmesan brings salt, and it’s actually pretty filling.
• Asian Chicken Salad: Crunchy veggies, tender chicken, and ginger dressing keep things bright.
• Quinoa Salad with Veggies: Plus, quinoa adds protein, so this one sticks with you.
• Mediterranean Chickpea Salad: Chickpeas make it hearty, while cucumber and lemon keep it fresh.
• Spinach Strawberry Salad: Sweet berries, creamy cheese, and almonds make spinach way more fun.
• Taco Salad: It’s crunchy, cheesy, messy, and honestly feels like dinner.
• Pasta Salad with Veggies: Cold pasta, crisp veggies, and tangy dressing are picnic-perfect.

Ingredient Quantities

• Classic Caesar Salad
  • 1 large romaine heart, chopped (about 6 cups)
  • 1/2 cup grated Parmesan cheese
  • 1 cup croutons
  • 2 cloves garlic, minced
  • 2 anchovy fillets, minced or 1 tsp anchovy paste
  • 1 large egg yolk or 2 tbsp mayonnaise
  • 2 tbsp fresh lemon juice
  • 1/3 cup olive oil
  • Freshly ground black pepper to taste

• Cobb Salad
  • 6 cups mixed salad greens
  • 2 cooked chicken breasts, sliced (about 2 cups)
  • 4 strips cooked bacon, chopped
  • 2 hard cooked eggs, quartered
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chives or green onions, chopped
  • Optional dressing: 1/2 cup ranch or red wine vinaigrette

• Greek Salad
  • 4 cups romaine or mixed greens
  • 2 cups cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted
  • 1 cup feta cheese, cubed or crumbled
  • 1 tsp dried oregano
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste

• Caprese Salad
  • 3 large ripe tomatoes, sliced
  • 12 oz fresh mozzarella, sliced
  • Fresh basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze or 1 tbsp balsamic vinegar
  • Salt and freshly ground black pepper to taste

• Niçoise Salad
  • 4 cups mixed salad greens
  • 2 small red potatoes, boiled and halved
  • 1 cup green beans, blanched
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Niçoise or Kalamata olives
  • 4 hard cooked eggs, halved
  • 2 cans tuna in olive oil, drained
  • 2 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 1/3 cup olive oil
  • Salt and pepper to taste

• Kale Caesar Salad
  • 6 cups curly kale, stems removed and chopped
  • 1/4 cup grated Parmesan cheese
  • 1 cup whole wheat croutons
  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

• Asian Chicken Salad
  • 6 cups mixed greens or shredded cabbage
  • 2 cooked chicken breasts, shredded
  • 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 1/2 cup sliced green onions
  • 1/4 cup chopped cilantro
  • 1/4 cup sliced almonds or chopped peanuts
  • Dressing: 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger

• Quinoa Salad with Veggies
  • 1 cup dry quinoa, cooked and cooled (about 3 cups cooked)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, minced
  • 1/2 cup fresh parsley or cilantro, chopped
  • Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, salt and pepper

• Mediterranean Chickpea Salad
  • 2 cans chickpeas, drained and rinsed (about 3 cups)
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup crumbled feta
  • 1/4 cup chopped parsley
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • Salt and pepper to taste

• Spinach Strawberry Salad
  • 6 cups baby spinach
  • 2 cups sliced fresh strawberries
  • 1/2 cup sliced almonds, toasted
  • 1/2 cup crumbled goat cheese or feta
  • Dressing: 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey

• Taco Salad
  • 6 cups chopped romaine or iceberg lettuce
  • 1 lb ground beef or turkey, cooked and seasoned with 2 tbsp taco seasoning
  • 1 cup cherry tomatoes, halved
  • 1 cup canned black beans, drained
  • 1 cup corn kernels, fresh or thawed frozen
  • 1 avocado, diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup crushed tortilla chips
  • Optional: salsa and sour cream for topping

• Pasta Salad with Veggies
  • 8 oz short pasta, cooked and cooled
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup olives, sliced
  • 1/2 cup diced bell pepper
  • 1/2 cup cubed mozzarella or feta
  • Dressing: 1/3 cup olive oil, 3 tbsp red wine vinegar, 1 tsp Italian seasoning, salt and pepper

How to Make this

1. Wash and dry all greens and produce: romaine, mixed salad greens, curly kale (stems removed), baby spinach, cucumbers, cherry tomatoes, red and bell peppers, strawberries, green beans; slice tomatoes, cucumber, red onion, avocado, strawberries, potatoes and mozzarella; halve cherry tomatoes and eggs; thinly slice red onion and bell pepper; chop parsley, cilantro and chives or green onions.

2. Cook proteins and starches: boil or roast 2 small red potatoes until tender and halve; hard cook 6 eggs (use 2 for Cobb and 4 for Niçoise) and quarter or halve as listed; cook 2 chicken breasts, slice or shred as needed; cook 1 lb ground beef or turkey and season with 2 tablespoons taco seasoning; cook 8 ounces short pasta and cool; cook or crisp 4 strips bacon and chop.

3. Prepare quick dressings: Caesar dressing: whisk 2 minced garlic cloves, 2 minced anchovy fillets or 1 teaspoon anchovy paste, 1 large egg yolk or 2 tablespoons mayonnaise, 2 tablespoons lemon juice, 1/3 cup olive oil, salt and pepper; Kale Caesar: whisk 1 lemon juice, 1/4 cup olive oil, 1 minced garlic clove and 1 teaspoon Dijon mustard; Niçoise vinaigrette: whisk 2 tablespoons Dijon mustard, 3 tablespoons red wine vinegar, 1/3 cup olive oil, salt and pepper; Asian dressing: mix 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey and 1 teaspoon grated ginger; Quinoa/ Mediterranean and pasta dressings: whisk 3 tablespoons olive oil with 2 tablespoons lemon juice for quinoa, and 1/3 cup olive oil with 3 tablespoons red wine vinegar and 1 teaspoon Italian seasoning for pasta; Spinach strawberry: mix 3 tablespoons olive oil, 2 tablespoons balsamic vinegar and 1 tablespoon honey; optional ranch or red wine vinaigrette for Cobb.

4. Make Caesar and Kale Caesar salads: Classic Caesar: toss about 6 cups chopped romaine with 1/2 cup grated Parmesan, 1 cup croutons and Caesar dressing, finish with freshly ground black pepper; Kale Caesar: massage 6 cups chopped curly kale with Kale Caesar dressing until tender, toss with 1/4 cup grated Parmesan and 1 cup whole wheat croutons.

5. Assemble Cobb and Niçoise: Cobb: arrange 6 cups mixed greens, top with sliced cooked chicken breasts, chopped bacon, quartered hard cooked eggs, sliced avocado, 1 cup halved cherry tomatoes, 1/2 cup crumbled blue cheese and 1/4 cup chives; serve with ranch or red wine vinaigrette. Niçoise: layer 4 cups mixed greens with halved boiled potatoes, 1 cup blanched green beans, 1 cup halved cherry tomatoes, 1/2 cup olives, 4 halved hard cooked eggs and drained tuna; drizzle Niçoise vinaigrette.

6. Build Greek and Caprese: Greek: combine 4 cups romaine or mixed greens with 2 cups diced cucumber, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, 1 cup Kalamata olives and 1 cup feta, sprinkle 1 teaspoon dried oregano, drizzle 3 tablespoons olive oil and 2 tablespoons red wine vinegar, season to taste. Caprese: layer sliced tomatoes with 12 ounces fresh mozzarella and basil leaves, drizzle 2 tablespoons extra virgin olive oil and 1 tablespoon balsamic glaze or vinegar, season with salt and black pepper.

7. Prepare Asian Chicken and Taco salads: Asian Chicken: toss 6 cups mixed greens or shredded cabbage with shredded cooked chicken, 1 cup shredded carrots, 1 thinly sliced red bell pepper, 1/2 cup sliced green onions, 1/4 cup chopped cilantro and 1/4 cup sliced almonds or chopped peanuts, dress with Asian dressing. Taco Salad: combine 6 cups chopped romaine or iceberg with cooked seasoned ground beef or turkey, 1 cup halved cherry tomatoes, 1 cup drained black beans, 1 cup corn kernels, diced avocado, 1 cup shredded cheddar cheese and 1/2 cup crushed tortilla chips; top with salsa and sour cream if desired.

8. Make grain and legume salads: Quinoa Salad: fold about 3 cups cooked cooled quinoa with 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced red bell pepper, 1/4 cup minced red onion and 1/2 cup chopped parsley or cilantro, dress with 3 tablespoons olive oil, 2 tablespoons lemon juice, salt and pepper. Mediterranean Chickpea: combine 3 cups drained rinsed chickpeas with 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup finely chopped red onion, 1/2 cup crumbled feta and 1/4 cup chopped parsley, dress with 3 tablespoons olive oil and 2 tablespoons lemon juice, season to taste.

9. Pasta Salad and Spinach Strawberry: Pasta Salad: toss cooled cooked pasta with 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup sliced olives, 1/2 cup diced bell pepper and 1/2 cup cubed mozzarella or feta, dress with 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Italian seasoning and salt and pepper. Spinach Strawberry Salad: combine 6 cups baby spinach with 2 cups sliced strawberries, 1/2 cup toasted sliced almonds and 1/2 cup crumbled goat cheese or feta, drizzle Spinach strawberry dressing and gently toss.

10. Taste and finish: adjust seasonings on each salad, add extra cheese, nuts, croutons or crushed chips for texture, serve salads chilled or at room temperature as appropriate and store leftovers separately with dressing on the side for up to three days.

Equipment Needed

1. Chef knife
2. Cutting board
3. Salad spinner or colander
4. Large mixing bowls (at least two)
5. Measuring cups and spoons
6. Medium saucepan (for potatoes, eggs, quinoa, pasta)
7. Skillet or frying pan (for chicken, ground meat, bacon)
8. Whisk
9. Tongs or salad servers
10. Baking sheet or roasting pan

FAQ

Every Single Salad Recipe You Could Ever Need Substitutions and Variations

• Anchovy fillets
  • 1 tsp Worcestershire sauce for umami and salt
  • 1 tsp soy sauce for savory depth (use less for lower sodium)
  • 2 tsp capers, minced, for briny tang
  • 1 tsp miso paste diluted with a little water for savory richness
• Parmesan cheese
  • Pecorino Romano for sharper, saltier flavor
  • Grana Padano for a milder, nutty alternative
  • Asiago, aged, for similar texture and savory notes
  • nutritional yeast for a dairy free, cheesy umami hit
• Quinoa
  • Farro for chewy texture and nutty flavor
  • Bulgur wheat for lighter, quicker cooking grain salad
  • Millet for gluten free, mild tasting alternative
  • Cooked couscous for a softer, tender bite
• Avocado
  • Sliced cucumber for freshness and crunch
  • Hummus dollops for creaminess and protein
  • Mashed green peas for color and a slightly sweet creaminess
  • Soft feta or ricotta for a salty creamy component

Pro Tips

1. Give the kale and romaine a little love before dressing them. For kale, massage with a bit of the dressing until the leaves soften and turn glossy; it cuts bitterness and makes the texture almost tender. For romaine, toss gently so leaves stay crisp and do not bruise.

2. Make the dressings first and taste as you go. Anchovies add savory depth to Caesar, but add them sparingly and adjust lemon and oil to balance. If you use a raw egg yolk, use the freshest eggs possible or swap in mayonnaise for a safer, still-creamy result.

3. Maximize texture by keeping crunchy and creamy elements separate until serving. Store croutons, toasted nuts, crushed tortilla chips and avocado slices apart from greens and dressings. Add them just before serving so nothing goes limp.

4. Plan for make ahead and assembly. Cooked proteins, boiled potatoes and grains can be refrigerated up to two days. Dress only the portions you will eat that day and keep extra dressing in a jar so you can quickly refresh salads without overdressing them.

Every Single Salad Recipe You Could Ever Need

Recipe by Nicky Smith

0.0 from 0 votes

I found the Pinterest-famous healthy salads that make lunch look fresh, filling, and totally craveable. From protein-packed bowls to vibrant vegetarian favorites, these are the recipes I’d want waiting in my work bag.

Pin

Servings

servings

Calories

kcal

Equipment: 1. Chef knife
2. Cutting board
3. Salad spinner or colander
4. Large mixing bowls (at least two)
5. Measuring cups and spoons
6. Medium saucepan (for potatoes, eggs, quinoa, pasta)
7. Skillet or frying pan (for chicken, ground meat, bacon)
8. Whisk
9. Tongs or salad servers
10. Baking sheet or roasting pan

Ingredients

• Classic Caesar Salad

• 1 large romaine heart, chopped (about 6 cups)

• 1/2 cup grated Parmesan cheese

• 1 cup croutons

• 2 cloves garlic, minced

• 2 anchovy fillets, minced or 1 tsp anchovy paste

• 1 large egg yolk or 2 tbsp mayonnaise

• 2 tbsp fresh lemon juice

• 1/3 cup olive oil

• Freshly ground black pepper to taste

• Cobb Salad

• 6 cups mixed salad greens

• 2 cooked chicken breasts, sliced (about 2 cups)

• 4 strips cooked bacon, chopped

• 2 hard cooked eggs, quartered

• 1 avocado, sliced

• 1 cup cherry tomatoes, halved

• 1/2 cup crumbled blue cheese

• 1/4 cup chives or green onions, chopped

• Optional dressing: 1/2 cup ranch or red wine vinaigrette

• Greek Salad

• 4 cups romaine or mixed greens

• 2 cups cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/2 red onion, thinly sliced

• 1 cup Kalamata olives, pitted

• 1 cup feta cheese, cubed or crumbled

• 1 tsp dried oregano

• 3 tbsp extra virgin olive oil

• 2 tbsp red wine vinegar

• Salt and pepper to taste

• Caprese Salad

• 3 large ripe tomatoes, sliced

• 12 oz fresh mozzarella, sliced

• Fresh basil leaves

• 2 tbsp extra virgin olive oil

• 1 tbsp balsamic glaze or 1 tbsp balsamic vinegar

• Salt and freshly ground black pepper to taste

• Niçoise Salad

• 4 cups mixed salad greens

• 2 small red potatoes, boiled and halved

• 1 cup green beans, blanched

• 1 cup cherry tomatoes, halved

• 1/2 cup Niçoise or Kalamata olives

• 4 hard cooked eggs, halved

• 2 cans tuna in olive oil, drained

• 2 tbsp Dijon mustard

• 3 tbsp red wine vinegar

• 1/3 cup olive oil

• Salt and pepper to taste

• Kale Caesar Salad

• 6 cups curly kale, stems removed and chopped

• 1/4 cup grated Parmesan cheese

• 1 cup whole wheat croutons

• 1 lemon, juiced

• 1/4 cup olive oil

• 1 clove garlic, minced

• 1 tsp Dijon mustard

• Salt and pepper to taste

• Asian Chicken Salad

• 6 cups mixed greens or shredded cabbage

• 2 cooked chicken breasts, shredded

• 1 cup shredded carrots

• 1 red bell pepper, thinly sliced

• 1/2 cup sliced green onions

• 1/4 cup chopped cilantro

• 1/4 cup sliced almonds or chopped peanuts

• Dressing: 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp grated ginger

• Quinoa Salad with Veggies

• 1 cup dry quinoa, cooked and cooled (about 3 cups cooked)

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, minced

• 1/2 cup fresh parsley or cilantro, chopped

• Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, salt and pepper

• Mediterranean Chickpea Salad

• 2 cans chickpeas, drained and rinsed (about 3 cups)

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/2 cup red onion, finely chopped

• 1/2 cup crumbled feta

• 1/4 cup chopped parsley

• 3 tbsp olive oil

• 2 tbsp lemon juice

• Salt and pepper to taste

• Spinach Strawberry Salad

• 6 cups baby spinach

• 2 cups sliced fresh strawberries

• 1/2 cup sliced almonds, toasted

• 1/2 cup crumbled goat cheese or feta

• Dressing: 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey

• Taco Salad

• 6 cups chopped romaine or iceberg lettuce

• 1 lb ground beef or turkey, cooked and seasoned with 2 tbsp taco seasoning

• 1 cup cherry tomatoes, halved

• 1 cup canned black beans, drained

• 1 cup corn kernels, fresh or thawed frozen

• 1 avocado, diced

• 1 cup shredded cheddar cheese

• 1/2 cup crushed tortilla chips

• Optional: salsa and sour cream for topping

• Pasta Salad with Veggies

• 8 oz short pasta, cooked and cooled

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• 1/2 cup olives, sliced

• 1/2 cup diced bell pepper

• 1/2 cup cubed mozzarella or feta

• Dressing: 1/3 cup olive oil, 3 tbsp red wine vinegar, 1 tsp Italian seasoning, salt and pepper

Directions

• Wash and dry all greens and produce: romaine, mixed salad greens, curly kale (stems removed), baby spinach, cucumbers, cherry tomatoes, red and bell peppers, strawberries, green beans; slice tomatoes, cucumber, red onion, avocado, strawberries, potatoes and mozzarella; halve cherry tomatoes and eggs; thinly slice red onion and bell pepper; chop parsley, cilantro and chives or green onions.
• Cook proteins and starches: boil or roast 2 small red potatoes until tender and halve; hard cook 6 eggs (use 2 for Cobb and 4 for Niçoise) and quarter or halve as listed; cook 2 chicken breasts, slice or shred as needed; cook 1 lb ground beef or turkey and season with 2 tablespoons taco seasoning; cook 8 ounces short pasta and cool; cook or crisp 4 strips bacon and chop.
• Prepare quick dressings: Caesar dressing: whisk 2 minced garlic cloves, 2 minced anchovy fillets or 1 teaspoon anchovy paste, 1 large egg yolk or 2 tablespoons mayonnaise, 2 tablespoons lemon juice, 1/3 cup olive oil, salt and pepper; Kale Caesar: whisk 1 lemon juice, 1/4 cup olive oil, 1 minced garlic clove and 1 teaspoon Dijon mustard; Niçoise vinaigrette: whisk 2 tablespoons Dijon mustard, 3 tablespoons red wine vinegar, 1/3 cup olive oil, salt and pepper; Asian dressing: mix 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey and 1 teaspoon grated ginger; Quinoa/ Mediterranean and pasta dressings: whisk 3 tablespoons olive oil with 2 tablespoons lemon juice for quinoa, and 1/3 cup olive oil with 3 tablespoons red wine vinegar and 1 teaspoon Italian seasoning for pasta; Spinach strawberry: mix 3 tablespoons olive oil, 2 tablespoons balsamic vinegar and 1 tablespoon honey; optional ranch or red wine vinaigrette for Cobb.
• Make Caesar and Kale Caesar salads: Classic Caesar: toss about 6 cups chopped romaine with 1/2 cup grated Parmesan, 1 cup croutons and Caesar dressing, finish with freshly ground black pepper; Kale Caesar: massage 6 cups chopped curly kale with Kale Caesar dressing until tender, toss with 1/4 cup grated Parmesan and 1 cup whole wheat croutons.
• Assemble Cobb and Niçoise: Cobb: arrange 6 cups mixed greens, top with sliced cooked chicken breasts, chopped bacon, quartered hard cooked eggs, sliced avocado, 1 cup halved cherry tomatoes, 1/2 cup crumbled blue cheese and 1/4 cup chives; serve with ranch or red wine vinaigrette. Niçoise: layer 4 cups mixed greens with halved boiled potatoes, 1 cup blanched green beans, 1 cup halved cherry tomatoes, 1/2 cup olives, 4 halved hard cooked eggs and drained tuna; drizzle Niçoise vinaigrette.
• Build Greek and Caprese: Greek: combine 4 cups romaine or mixed greens with 2 cups diced cucumber, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, 1 cup Kalamata olives and 1 cup feta, sprinkle 1 teaspoon dried oregano, drizzle 3 tablespoons olive oil and 2 tablespoons red wine vinegar, season to taste. Caprese: layer sliced tomatoes with 12 ounces fresh mozzarella and basil leaves, drizzle 2 tablespoons extra virgin olive oil and 1 tablespoon balsamic glaze or vinegar, season with salt and black pepper.
• Prepare Asian Chicken and Taco salads: Asian Chicken: toss 6 cups mixed greens or shredded cabbage with shredded cooked chicken, 1 cup shredded carrots, 1 thinly sliced red bell pepper, 1/2 cup sliced green onions, 1/4 cup chopped cilantro and 1/4 cup sliced almonds or chopped peanuts, dress with Asian dressing. Taco Salad: combine 6 cups chopped romaine or iceberg with cooked seasoned ground beef or turkey, 1 cup halved cherry tomatoes, 1 cup drained black beans, 1 cup corn kernels, diced avocado, 1 cup shredded cheddar cheese and 1/2 cup crushed tortilla chips; top with salsa and sour cream if desired.
• Make grain and legume salads: Quinoa Salad: fold about 3 cups cooked cooled quinoa with 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup diced red bell pepper, 1/4 cup minced red onion and 1/2 cup chopped parsley or cilantro, dress with 3 tablespoons olive oil, 2 tablespoons lemon juice, salt and pepper. Mediterranean Chickpea: combine 3 cups drained rinsed chickpeas with 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup finely chopped red onion, 1/2 cup crumbled feta and 1/4 cup chopped parsley, dress with 3 tablespoons olive oil and 2 tablespoons lemon juice, season to taste.
• Pasta Salad and Spinach Strawberry: Pasta Salad: toss cooled cooked pasta with 1 cup halved cherry tomatoes, 1 cup diced cucumber, 1/2 cup sliced olives, 1/2 cup diced bell pepper and 1/2 cup cubed mozzarella or feta, dress with 1/3 cup olive oil, 3 tablespoons red wine vinegar, 1 teaspoon Italian seasoning and salt and pepper. Spinach Strawberry Salad: combine 6 cups baby spinach with 2 cups sliced strawberries, 1/2 cup toasted sliced almonds and 1/2 cup crumbled goat cheese or feta, drizzle Spinach strawberry dressing and gently toss.
• Taste and finish: adjust seasonings on each salad, add extra cheese, nuts, croutons or crushed chips for texture, serve salads chilled or at room temperature as appropriate and store leftovers separately with dressing on the side for up to three days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts