Salads are much more than just a bowl of lettuce. This summer, spice up a lunch or dinner salad with mixed textures, fresh herbs, and creative touches, like grilled fruit. Make a light but filling salad for an easy office lunch or a quick dinner when the family’s busy schedule brings everyone home late.
Pork is meant to be paired with fruit, and this recipe lets you grill both the tenderloin and sliced peaches for a lovely contrast. Sweet butter lettuce is the perfect backdrop for chopped pecans and crumbled goat cheese. The salad is finished with a light honey, thyme, and red wine vinaigrette that has depth from browned butter and is quick to shake together at home.
Crunchy romaine lettuce gets two treatments in this salad: half the lettuce is served cold and fresh while the other half gets flash-grilled to a charred finish. Top with a light dressing, add asparagus and zucchini, and garnish with homemade croutons.
Packaged hummus mixed with lemon juice and fresh chopped parsley makea a great dressing for this warm salad. Grill and press the chicken for a perfect sear, the mix it with sliced red peppers, onion, Greek seasoning, and a melange of hearty greens, including kale, chard, and baby spinach. Canned artichoke hearts and cannellini beans add heft to this perfect main dish salad.
Creamy avocado, spicy arugula, and easy sliced deli smoked chicken come together for a light but satisfying spin on a caprese salad. You’ll recognize the tomatoes, snipped fresh basil leaves, and mozzarella balls as the classic components of caprese. Here, they’re reimagined as a summery main dish.
Super healthy kale meets spiralized zucchini noodles in this big salad, which has lots of options for toppings, including grilled chicken or salmon, seasonal tomatoes, or pomegranate seeds. Shake up a quick dressing, a lighter, lemony take on the classic Caesar, and let it sit on the hearty greens for a minute to soften them before serving.
A perfect on-the-go dish, this layered salad can be put together in the morning and served at lunch. Garnish the spiralized cucumber and carrot noodles, sliced bell pepper, cilantro, and chicken with crunchy peanuts and a light but spicy Asian vinaigrette that’s quick to mix together.
This restaurant-worthy salad is chock full of delicious steamed summer vegetables: corn kernels, zucchini, tomato, and sliced green beans. Season the grilled chicken with a smoky barbecue rub, and chop crispy bacon for added texture. Arrange the ingredients in a large serving bowl for a lovely presentation before drizzling it with a creamy buttermilk dressing and tossing it together.