How to Make a Dinner Salad

WHAT IS A DINNER SALAD

The simple answer is a main dish salad that is hearty and filling.  A salad that won’t leave you hungry and wanting more!

Dinner salads are usually composed of a delicious mix of salad greens, a variety of crisp vegetables, as well as a protein of some sort.  You can make them all vegetarian, or you can add proteins such as cheese, meat, fish or poultry. 

They usually also include a delicious dressing that is drizzled over top, and some croutons always go well sprinkled on top.

 

I also created a delicious salad dressing from scratch to drizzle over the top.  I love vinaigrette dressings.  This was rich and creamy without using cream, and filled with lovely favors.

 

 

 

 

 

Some other salads here in my English Kitchen that you might enjoy are:

SALAD COMPOSE – Very French with crisp salad leaves, boiled egg, sweet plum tomatoes, crisp salty bacon and buttery crisp garlic baguette croutons.  Finished off with a beautiful sherry vinegar vinaigrette dressing! 

STEAK MUSHROOM AND BLUE CHEESE SALAD – Perfectly cooked grilled medium rare pieces of steak, combined with tasty rich sauteed mushrooms, capers, creamy tangy blue cheese all tossed together with a rich sherry and honey vinaigrette dressing. Delicious!

LOW FAT CHICKEN TACO SALAD – A mix of salad greens, black beans, corn, peppers, black olives, along with crispy chicken strips combined with a low fat creamy spicy dressing and some baked tortilla crisps on top.  Fabulously tasty!

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Dinner Salad

Yield: 2

Author: Marie Rayner

Prep time: 15 MinTotal time: 15 Min

With the warmer temperatures some nights we enjoy a delicious salad for our dinner. This is one really fabulous version, with plenty of crunch, protein and a killer honey mustard vinaigrette dressing. Sized perfectly for two. Its also a great way to use up any bits and bobs you might have in the refrigerator that need using up!

Ingredients

• 2 cups coarsely chopped iceberg or romaine lettuce
• 2 pieces of boneless, skinless grilled chicken (about 1 cup, cubed)
• 1 3-inch piece of English cucumber, peeled and cubed
• 6 cherry tomatoes halved
• 1 small ripe avocado, cubed
• 2 hard boiled eggs, peeled and cut into quarters
• 1/4 of a red onion, peeled and finely chopped
• 1/2 cup (60g) cubed cheese of some sort, pick your favorite
• crisp croutons to sprinkle

For the dressing:

• 3 TBS olive oil
• 1/2 tsp garlic powder (or one small clove, peeled and minced)
• 1 tsp good Dijon mustard
• 1 tsp liquid honey
• 1 TBS fresh lemon juice
• 1/2 tsp fine sea salt
• 1/4 tsp fresh ground black pepper
• 1/2 tsp dried parsley flakes

Instructions

1. First make the dressing. Measure the mustard into a small bowl. Whisk in the olive oil, one tablespoonful at a time. Whisk in the lemon juice, garlic, salt, pepper and parsley flakes. Set aside.
2. Divide the chopped lettuce between two pasta bowls.
3. Top each bowl of lettuce with the egg, cucumber, tomatoes, avocado, chicken, and cheese, placing each ingredient on top in an enticing manner, and dividing them equally. Sprinkle the chopped onion and croutons on top of each.
4. Give your dressing a final whisk and drizzle half over each salad. Serve immediately.

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Toast them in the preheated oven for 15 to 20 minutes, stirring them every 5 minutes or so, until crisp and golden brown.

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