Main Course Salads That Don’t Need a Side of Anything
Plus, these keep well for lunch the next day (and the next)
When we hear "salad," we often subconsciously tack on "side." Except for these 22 salads aren't your average vinaigrette– and crouton–topped piles of mixed greens. While some are paired with meats like grilled skirt steak or octopus, others rely on vegetarian proteins, like eggs or halloumi cheese, for their bulk. Ultimately, these are salads that are a meal on their own, a one-bowl lunch or dinner, and most importantly, a way to eat a whole lot of vegetables and feel fully satisfied.
Chickpea Tofu Salad (Burmese Salad with Shan Tofu)
Chickpea Tofu Salad (Burmese Salad with Shan Tofu)
Farmer's Salad with Beet Vinaigrette
This salad is topped with a bright thick sweet-tart pickled beet dressing. Get the recipe for Farmer’s Salad with Beet Vinaigrette »
Chicken, Olive, and Eggplant Salad
Brighten up any day with this simple roast chicken and fresh eggplant and herb salad. Get the recipe for Chicken, Olive, and Eggplant Salad »
Smoked Trout, Rutabaga, and Microgreen Salad
Mix flaky chunks of smoked trout and roasted golden rutabaga with your choice of microgreens to add a fresh hint of early spring to this rustic salad. Get the recipe for Smoked Trout, Rutabaga, and Microgreen Salad »
Grilled Skirt Steak with Herb Salad
This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing. Get the recipe for Grilled Skirt Steak with Herb Salad »
Soba Noodle Salad with Miso and Grilled Prawns
A miso marinade doubles as a dressing for a flavorful salad composed of watercress, scallions, and soba noodles. Get the recipe for Soba Noodle Salad with Miso and Grilled Prawns »
Escarole with Confit Duck Gizzards, Comté, and Walnuts
Winemakers Alice and Olivier de Moor use confit duck gizzards in this simple winter salad, but confit duck legs make a fine substitute. Get the recipe for Escarole with Confit Duck Gizzards, Comté, and Walnuts »
Sautéed Crab with Avocado, Grapefruit and Herb Salad
Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs. Get the recipe for Sautéed Crab with Avocado, Grapefruit and Herb Salad »
Sweet and Sour Vegetables with Poached Egg
Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables, and topped with a crisp greens and a poached egg.
Exceptional Salmon
Easy and delicious, this quick-to-make recipe is typical of Nigella Lawson’s no-nonsense, breezy approach to food.
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