Recipes

[Still Raining]

Thanks for posting, that one look good.  One of my kids uses a lot of quinoa.

I love tabbouleh and make some most weeks.  You can tweak the ingredients as you wish.  It seems to go well with leftover cold meat and keeps for a day in the refrigerator too.

[wagirl]

@Calibeach --I am a huge salad eater---always have been but my DD is like you--she likes a weekly dinner salad but gets tired of them easily. And there are soo many salads to fix and eat. 

[Puppy Galore]

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@Calibeach wrote:

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@kze wrote:

I think I would substitute lemon for lime juice and add artichokes,  also anchovies,  salmon or other seafood would be tasty.

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@kze  I did a double take as the quinoa recipe that I posted does not have an actual dressing. But maybe the avocado serves as as dressing when it melds with the lemon or lime juice?

I'm thinking about doubling the salad recipe and portioning half of it to save for next day salad. But will not add the avocado to the salad until mealtime as avocado in a salad will not be good leftover. I think the salad minus the avocado should be good for a couple of days? 

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@Calibeach 

This would also be good if you have little salad left, cut an avocado in half and fill the center of the avocado with the leftover salad. Serve with your favorite bread. 

[walker]

I love salads and would fix more but that won't work for my husband every night ....but, once in awhile is ok.  I just have more salads for lunch.  If you like salmon, this is a good one.  You could probably substitute chicken or shrimp.  Serve with bread or rolls on side, if desired.

PASTA SALAD WITH SALMON AND DILL

1/2 cup plain Greek Yogurt

1/3 cup mayonnaise

1/4 cup chopped fresh dill*

1 tablespoon Dijon mustard

1 teaspoon finely grated lemon zest (from 1 lemon)

1 tablespoon fresh lemon juice (from same lemon)

1/4 teaspoon pepper

2 (5-6 oz) cans or pouches salmon, drained*

1 cup chopped celery

1/2 cup thinly sliced red onion

1/8 teaspoon salt

8 ozs. Small or Medium dried pasta shells

Romaine or other lettuce for serving

Cook pasta according to package directions.  Drain and refrigerate until it cools completely or until needed, at least 30 minutes.

Stir together yogurt, mayonnaise, dill, mustard, lemon zest and juice, salt and pepper until combined; set aside.

in separate bowl, break up salmon into chunks.  Add about half of the dressing to coat.  Next add celery, onion and cooled pasta along with remaining dressing.  Gently toss to combine.

Place lettuce on each serving plate.  Mound pasta salad on top....enjoy!

Serves about 4.

* I took a shortcut and used dried dill.  And, next time I fix 

  it, I think I may add one more can or pouch of salmon            

  OR use fresh cooked salmon.

[Calibeach]

@cjm61  Thank you so much for sharing your weekly main course salad basic recipes. I'm hoping this will become more second nature for my meal planning. This is very helpful 💝

[Calibeach]

Thank you all for your comments, suggestions and recipes 🙌 

From what I've read and understand, salads are a healthier meal option but the dressings can add unnecessary calories. I try to make at home dressings but we always have a couple of bottled dressings in the refrigerator as quick grabs for salads and condiments (Italian, ranch and blue cheese).

Also interested in make at home dressing recipes. Please share your favorites. 

[cusegirl]

I like to add chicken, shrimp or tuna to a main course salad. Also, beets, chickpeas, radishes, red peppers, artichoke hearts, celery, and hard boiled eggs. I make a home made dressing with olive oil, balsamic vinegar, salt, pepper and garlic powder.

[haddon9]

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@Calibeach wrote:

Happy New Year 🙌

I'm not one to make New Year resolutions, but I like to set new goals at this time of the year. One of those goals for this new year is to have a weekly Main Course Salad for dinner. Looking at recipes that I will review weekly; will need to do some advance planning for shopping for the fresh ingredients. Will also try to shop as much as possible at the Sunday Farmers Market.

Do you have any favorite salads that could be hearty enough as a main course?

Here's the Main Course salad that I've picked for this week. Will shop on Monday and make it either Tuesday or Wednesday. The recipe yield info says 6 servings but I think it will be less if it's the main course. Thinking about also buying a rotisserie chicken to add to it. 

QUINOA, CORN, AND AVOCADO SALAD

INGREDIENTS (6 servings?)

• 1½ cups cooked quinoa
• 1½ cups cooked fresh or thawed frozen corn
• 2 medium avocados, diced
• 1 cup cherry tomatoes, halved
• ½ medium red onion, diced small
• ¼ cup chopped fresh cilantro
• Zest of 1 lime and 2 tablespoons fresh lime juice
• Sea salt, to taste

INSTRUCTIONS

• Combine everything in a large bowl and mix well.

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@Calibeach That looks delicious!

[cody2]

@cjm61 That pea salad is calling my name. Definitely going to give that one a try.

[Puppy Galore]

@Calibeach 

Would canned corn kernels be acceptable instead of fresh or frozen corn?