Salad Entree Examples

You can use any dressing on your salad. I happen to use Caesar on all these variations because it’s one of my favorites and it happened to be the dressing I had already made and was readily available in my fridge. The Wild Ginger Dressing sounds wonderful on the Roasted Vegetable Salad. C’est Si Bon sounds yummy on the Teriyaki Chicken Salad. Experiment.

Roasted Vegetable Salad
1) Roast garlic and peppers (see Roasted vegetables for instructions)
2) Toast pecans (see Toasted nuts for instructions)
3) Tear Romaine lettuce into bite size pieces and place into a salad bowl.
4) Add 1-2 handful of spring mix.
5) Toss with Caesar dressing (see Caesar dressing recipe).
6) Top with roasted vegetables and chopped avocado.
7) Sprinkle with toasted pecans.

Teriyaki Chicken Salad
1) Toast almonds (see toasted nuts for directions).
2) Cut leftover Teriyaki Chicken (see recipe) into bite size pieces.
3) Cut red and yellow peppers into bite size pieces. Slice zucchini pieces and cut into halves.
4) Tear Romaine lettuce into bite size pieces and place in a bowl.
5) Add 1-2 handfuls of spring mix.
6) Add zucchini and chopped red and yellow peppers.
7) Toss with Caesar dressing (see recipe)
8) Top with avocado pieces, almonds, and Teriyaki chicken.

Mexican Salad
1) Cook ground beef or ground chicken in Mexican Seasoning mix (I use Spice Hunter Seasonings found at New Seasons) and sea salt and pepper.
2) Cook Quinoa (see how to cook grains).
3) Drain and warm black beans.
4) Grate goat mozzarella cheese (if you can tolerate goat products).
5) Tear Romaine lettuce into bit size pieces and place in a bowl.
6) Add 1-2 handfuls of spring mix.
7) Add chopped peppers.
8) Toss lightly with Caesar dressing.
9) Top with black beans, quinoa, and ground beef.
10) Garnish with goat cheese.