5 Healthy Dinner Salads to Prepare You for Thanksgiving
Monday: Mediterranean Niçoise Salad
Canned tuna is a smart shortcut for busy weeknight meals. With that and chickpeas for protein, plus crunchy green beans, tangy beets, and salty feta, you'll be supremely satisfied.
Recipe: Try our Mediterranean Niçoise Salad
Tuesday: Chorizo & Chicken Taco Salad with Chipotle Dressing
This zesty salad comes together with plenty of protein, a handful of spicy peppers, and—the best part—crushed tortilla chips. It's Taco Tuesday made healthier!
Recipe: Try our Chorizo & Chicken Taco Salad with Chipotle Dressing
Wednesday: Bistro Steak-and-Egg Salad
Cure the midweek slump with this fancier version of a diner classic. The secret to success is in the garlic-rubbed, gently grilled crostini.
Recipe: Try our Bistro Steak-and-Egg Salad
Thursday: Sweet Potato Soul's Arugula Salad with Farro, Lentils & Sweet Potatoes
The best part about this sweet and satisfying salad? It's completely vegan.
Recipe: Try Jenné Claiborne's Arugula Salad with Farro, Lentils & Sweet Potatoes
Friday: Rachael Ray's Iceberg Slab Cobb Salad
You can never go wrong with a classic Cobb. Rach's advice? Double the dressing, and serve it with veggies for dipping. Yum-o!
Recipe: Try Rach's Iceberg Slab Cobb Salad
Shopping List
For the Mediterranean Niçoise salad:
- 1/2 lb. thin green beans
- 1/4 cup EVOO
- 2 tbsp. fresh lemon juice
- 2 tbsp. harissa paste
- 1 head Little Gem lettuce
- 1 jar (7 oz.) tuna packed in oil
- 1 can (about 15 oz.) chickpeas
- 1 package (8 oz.) cooked beets
- 1/2 cup mixed olives
- Fresh mint and crumbled feta
For the chorizo & chicken taco salad with chipotle dressing:
- 2 tbsp. chipotle peppers in adobo sauce
- 2 tbsp. sherry vinegar
- 2 tsp. acacia or other mild honey, or agave syrup
- About 1/4 cup EVOO
- 1 small rotisserie chicken
- 3/4 lb. fresh chorizo
- 2 hearts or 1 large head romaine
- 2 tomatoes on the vine
- 2 cups tortilla chips or strips, preferably Xochitl
- 1 cup queso fresco or Cotija cheese
- 1/2 red or white onion
- 2 jalapeño or Serrano chiles
- A handful fresh flat-leaf parsley
- A handful fresh cilantro tops
- Salt and pepper
- 1/4 cup pimiento-stuffed green olives
- 4 scallions
For the bistro steak-and-egg salad:
- 1/2 round loaf crusty bread (from a 1 lb. loaf)
- 1/2 cup plus 2 tbsp. EVOO
- 2 cloves garlic
- 1-lb. London broil, such as top round steak (about 1 inch thick)
- Salt and pepper
- 1/4 cup plus 1 tbsp. cider vinegar
- 4 eggs
- 2 tsp. dijon mustard
- 2 5-oz. bags mixed greens
- 3 cups (half of a 5-oz. bag) baby arugula
- 1/2 cup grated parmesan cheese
For the arugula salad with farro, lentils & sweet potatoes:
- 1 sweet potato (9 to 10 oz.)
- 4 tbsp. olive oil
- 1/4 cup fresh grapefruit juice
- 2 tsp. pomegranate molasses
- 1 tsp. pure maple syrup
- 1/2 tsp. smoked paprika (optional)
- 4 cups arugula
- 1 cup fresh flat-leaf parsley
- 1 cup fresh mint leaves
- 1/2 cup fresh dill
- 1/3 cup dry farro
- 1/3 cup dry black or green lentils
- 1/4 cup toasted pepitas
For the iceberg slab Cobb salad:
- 12 slices meaty bacon (about 12 oz.)
- 3/4 cup plain Greek yogurt
- 1/4 cup mixed fresh chives, flat-leaf parsley, and dill
- 2 tbsp. apple cider vinegar
- 2 tbsp. EVOO
- 1 clove garlic
- Salt and pepper
- 1 cup crumbled blue cheese
- 1 head iceberg lettuce
- 1 rotisserie chicken
- 1 pint cherry tomatoes
- 1 avocado
- 1/2 lemon
- 4 hard-boiled eggs
- 4 scallions