Turkey Day is almost here. Stuff your turkey—not yourself—and cut back this week with fresh, easy salads that are still filling enough to be a whole meal.

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Monday: Mediterranean Niçoise Salad

Mediterranean Nicoise Salad
Credit: Photography by Christopher Testani

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.

Tuesday: Chorizo & Chicken Taco Salad with Chipotle Dressing

chorizo and 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! 

Wednesday: Bistro Steak-and-Egg Salad

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.

Thursday: Sweet Potato Soul's Arugula Salad with Farro, Lentils & Sweet Potatoes

sweet potato & arugula salad with farro & lentils
Credit: Photography by Kate Mathis

The best part about this sweet and satisfying salad? It's completely vegan.

Friday: Rachael Ray's Iceberg Slab Cobb Salad

iceberg slab cobb salad
Credit: Photography by Kate Mathis

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