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