Summer has officially arrived, and with it comes a season of warm weather, outdoor gatherings, and a desire to fuel up with light, refreshing meals. One of our favorite ways to do just that is by whipping up a delicious entree salad. Not only are they easy to make and customize to your tastes, but they’re also incredibly satisfying and perfect for hot summer days.
To help you beat the heat, we’ve rounded up 20 of the most mouthwatering entree salads out there, featuring everything from classic Caesar to international-inspired flavors like Thai peanut noodle and Moroccan chickpea. Whether you’re a vegetarian, meat-lover, or somewhere in between, we’ve got a salad recipe that’s sure to please.
In this article, we’ll dive into each of these recipes, sharing the ins and outs of how to make them at home. From grilled chicken to roasted sweet potatoes, we’ve got it all covered. So go ahead, fire up your grill or preheat your oven, and get ready to salad-ify your summer!
Grilled Chicken Caesar Salad with Parmesan Crisps
A classic salad gets a delicious twist with grilled chicken and crispy Parmesan crisps.
Ingredients:
• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup romaine lettuce, chopped
• 1/2 cup croutons (store-bought or homemade)
• 1/4 cup shaved Parmesan cheese
• 2 tbsp Caesar dressing
• Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, garlic, salt, and pepper.
3. Brush the mixture on both sides of the chicken breasts.
4. Grill the chicken for 5-6 minutes per side, or until cooked through.
5. Chop the grilled chicken into bite-sized pieces.
6. In a large bowl, combine chopped lettuce, croutons, and shaved Parmesan cheese.
7. Add the grilled chicken on top and drizzle with Caesar dressing.
8. Serve immediately.
Cooking Time: 15-20 minutes
Asian Sesame Ginger Steak Salad
Savor the flavors of Asia with this refreshing salad featuring grilled steak, crunchy vegetables, and a zesty sesame-ginger dressing.
Ingredients:
– 1 lb flank steak
– 2 tbsp sesame oil
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup sliced red bell pepper
– 1/4 cup sliced scallions
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together sesame oil, ginger, and garlic. Brush both sides of the steak with the marinade.
3. Grill the steak for 5-6 minutes per side, or until cooked to your desired level of doneness.
4. Let the steak rest for 5 minutes before slicing it thinly against the grain.
5. In a large bowl, combine mixed greens, red bell pepper, scallions, and toasted sesame seeds.
6. Drizzle the dressing (recipe below) over the salad and toss to combine.
7. Slice the grilled steak into thin strips and add on top of the salad.
Sesame-Ginger Dressing:
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp honey
– Salt and pepper to taste
Combine all ingredients in a bowl and whisk until smooth. Adjust seasoning as needed.
Cooking Time: 15-20 minutes
Mediterranean Quinoa Salad with Lemon Herb Dressing
This refreshing salad combines the nutty flavor of quinoa with the bright, citrusy taste of lemon and the earthiness of Mediterranean vegetables. Perfect for a light lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (arugula, spinach, etc.)
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup artichoke hearts, chopped
– 1/4 cup crumbled feta cheese
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
Instructions:
1. Cook quinoa according to package instructions.
2. In a large bowl, combine mixed greens, cherry tomatoes, olives, artichoke hearts, and feta cheese.
3. In a small bowl, whisk together lemon juice, olive oil, garlic, and oregano.
4. Pour dressing over quinoa mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Spicy Shrimp and Avocado Salad
A refreshing twist on a classic salad, this Spicy Shrimp and Avocado Salad combines succulent shrimp with creamy avocado, crunchy red onion, and a kick of heat from sriracha.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/2 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon sriracha sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
2. In a large bowl, combine the cooked shrimp, diced avocado, chopped red onion, and chopped jalapeño pepper.
3. Squeeze the lime juice over the salad and sprinkle with sriracha sauce to taste.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 10-12 minutes
BBQ Ranch Chopped Chicken Salad
Elevate your salad game with this tangy and savory BBQ ranch chopped chicken salad! A perfect blend of flavors, textures, and colors, it’s a great option for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 tbsp ranch dressing
– 2 cups mixed greens
– 1 cup chopped red bell pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled blue cheese (optional)
– 1/4 cup chopped fresh cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. Season chicken with salt and pepper. Bake for 20-25 minutes or until cooked through.
3. Let the chicken cool, then chop into bite-sized pieces.
4. In a large bowl, combine mixed greens, red bell pepper, cherry tomatoes, and blue cheese (if using).
5. Add the chopped chicken to the salad and drizzle with BBQ sauce and ranch dressing.
6. Sprinkle with cilantro and serve immediately.
Cooking Time: 25-30 minutes
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad Recipe
Summary: This refreshing salad combines the earthy sweetness of roasted beets with the tanginess of goat cheese, all on a bed of mixed greens. Perfect for a light lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tbsp balsamic vinegar
– 1 tsp salt
– 1/2 tsp black pepper
– 8 oz goat cheese, crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 425°F.
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine mixed greens, roasted beets, crumbled goat cheese, and chopped nuts (if using).
5. Drizzle with balsamic vinegar and olive oil, and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Note: This salad can be prepared ahead of time, but the best flavor is achieved when the beets are freshly roasted.
Thai Peanut Noodle Salad with Crispy Tofu
This refreshing salad combines the creamy richness of peanut sauce with the crunch of crispy tofu and the sweetness of Thai-inspired flavors. Perfect for a quick and easy lunch or dinner!
Ingredients:
– 8 oz rice noodles
– 1 block firm tofu, drained and cut into bite-sized pieces
– 2 tbsp peanut butter
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 cup chopped cilantro
– 1/4 cup chopped peanuts
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Preheat a non-stick skillet with about 1/2 inch of vegetable oil. Fry tofu until crispy, about 3-4 minutes per side. Drain on paper towels.
3. In a blender or food processor, combine peanut butter, soy sauce, honey, and ginger. Blend until smooth.
4. In a large bowl, combine noodles, fried tofu, and cilantro. Drizzle with peanut sauce and sprinkle with peanuts. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Southwest Black Bean and Corn Salad
Add a burst of flavor to your meals with this colorful and nutritious salad, featuring the bold flavors of Southwestern cuisine.
Ingredients:
– 1 cup cooked black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, corn kernels, and red bell pepper.
2. Squeeze lime juice over the mixture and toss to coat.
3. Drizzle olive oil over the salad and sprinkle with cilantro.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None, as this recipe is a no-cook preparation!
Greek Gyro Salad with Tzatziki Dressing
Savor the flavors of Greece with this refreshing salad, featuring juicy gyros and a tangy tzatziki dressing.
Ingredients:
– 4-6 gyro wraps (beef or chicken)
– 1 head romaine lettuce, chopped
– 1 cup cucumber, sliced
– 1 cup cherry tomatoes, halved
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp tzatziki dressing (recipe below)
Tzatziki Dressing:
– 1/2 cup Greek yogurt
– 1/4 cup diced cucumber
– 1 tsp lemon juice
– Salt and pepper to taste
Instructions:
1. Slice the gyro wraps into bite-sized pieces.
2. In a large bowl, combine the chopped lettuce, sliced cucumber, cherry tomatoes, feta cheese, and parsley.
3. Add the gyro pieces on top of the salad.
4. Drizzle the tzatziki dressing over the salad.
5. Toss gently to combine.
Cooking Time: 10-15 minutes
Kale and Brussels Sprout Salad with Apple Cider Vinaigrette
Celebrate the flavors of fall with this refreshing kale and Brussels sprouts salad, topped with a tangy apple cider vinaigrette. This healthy and delicious recipe makes a great side dish or light lunch.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 apple, diced (Granny Smith or Fuji work well)
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large bowl, massage kale leaves with your hands for 2-3 minutes to soften.
4. Add roasted Brussels sprouts, diced apple, and vinaigrette (see below) to the kale. Toss to combine.
5. Whisk together vinaigrette ingredients in a small bowl. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Balsamic Glazed Steak and Blue Cheese Salad
A classic combination of sweet and savory flavors, this recipe pairs tender grilled steak with a tangy blue cheese salad.
Ingredients:
For the steak:
– 1.5 lbs flank steak
– 1/4 cup balsamic glaze (see note)
– 2 tbsp olive oil
– Salt and pepper to taste
For the salad:
– 4 oz blue cheese crumbles
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season steak with salt and pepper. Brush with balsamic glaze and olive oil.
3. Grill steak for 5-7 minutes per side, or until desired level of doneness is reached.
4. Let steak rest for 5 minutes before slicing thinly.
5. In a large bowl, combine mixed greens, blue cheese crumbles, cherry tomatoes, and parsley.
6. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time:
– Grilling time: 10-14 minutes
– Salad preparation: 5 minutes
Caprese Pasta Salad with Fresh Basil
A classic Italian-inspired salad that combines the flavors of fresh mozzarella, juicy tomatoes, and fragrant basil, all tossed with al dente pasta. This Caprese Pasta Salad is perfect for a quick lunch or light dinner.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie, penne)
– 2 large tomatoes, diced
– 8 oz. fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp. white wine vinegar
– Salt and pepper to taste
– Fresh basil leaves, chopped (about 1/4 cup)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine diced tomatoes, sliced mozzarella cheese, and chopped fresh basil.
3. Drizzle olive oil and white wine vinegar over the salad, tossing gently to combine.
4. Season with salt and pepper to taste.
5. Add cooked pasta to the bowl and toss everything together until well combined.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15-20 minutes
Harvest Cobb Salad with Maple Dijon Dressing
Celebrate the flavors of fall with this hearty salad, featuring roasted butternut squash, crispy bacon, and a tangy maple dijon dressing.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 6 slices of bacon, cooked and crumbled
– 1 head of romaine lettuce, chopped
– 1/2 cup of crumbled blue cheese
– 1/4 cup of chopped pecans
– Maple dijon dressing (recipe below)
Instructions:
1. Preheat oven to 400°F.
2. Toss butternut squash with olive oil and salt; roast for 30-40 minutes, or until tender.
3. In a large bowl, combine roasted squash, chopped romaine lettuce, crumbled bacon, blue cheese, and pecans.
Maple Dijon Dressing:
– 2 tbsp dijon mustard
– 1 tbsp pure maple syrup
– 2 tbsp apple cider vinegar
– 1/4 cup olive oil
– Salt and pepper to taste
Whisk all ingredients until smooth. Pour over salad and serve immediately.
Cook Time: 30-40 minutes (roasting squash)
Moroccan Chickpea and Carrot Salad
This vibrant salad combines the creamy richness of chickpeas with the sweet crunch of carrots, all wrapped up in a zesty Moroccan-inspired dressing. Perfect for a quick lunch or as a side dish to your favorite meal.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 medium carrots, peeled and grated
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 tablespoon honey
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1-2 teaspoons harissa (optional)
Instructions:
1. In a large bowl, combine chickpeas, carrots, parsley, and a pinch of salt.
2. In a small bowl, whisk together olive oil, lemon juice, honey, cumin, and harissa (if using).
3. Pour the dressing over the chickpea mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (mostly hands-off time)
Buffalo Chicken Salad with Celery and Ranch
This Buffalo Chicken Salad with Celery and Ranch is a flavorful twist on the classic green salad. The spicy kick from the buffalo sauce pairs perfectly with the creamy ranch dressing, making it a perfect combination for your next dinner party or family gathering.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 cups mixed greens (lettuce, spinach, arugula)
– 2 stalks celery, sliced
– 1/4 cup buffalo sauce
– 1/4 cup ranch dressing
– 1 cup crumbled blue cheese (optional)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the mixed greens, diced chicken, and sliced celery.
2. Drizzle the buffalo sauce over the top of the salad and toss to coat.
3. Sprinkle the ranch dressing over the salad and toss again to combine.
4. Top with crumbled blue cheese (if using) and season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 15 minutes
Warm Bacon Spinach Salad with Poached Eggs
Warm Bacon Spinach Salad with Poached Eggs: A hearty and satisfying salad that combines the smoky flavor of bacon with the creaminess of poached eggs, all on top of a bed of fresh spinach.
Ingredients:
– 4 cups fresh baby spinach leaves
– 6 slices of thick-cut applewood-smoked bacon, cooked until crispy
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– 4 poached eggs (see poaching instructions below)
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add the olive oil and balsamic vinegar. Stir to combine.
4. Add the fresh spinach leaves to the skillet and toss until wilted. Season with salt and pepper to taste.
5. Poach eggs according to your preference (see below).
6. To assemble the salad, place a portion of the warm spinach mixture on a plate, top with crispy bacon, and finish with a poached egg.
Poaching Instructions:
1. Bring a pot of water to a simmer.
2. Crack an egg into the pot.
3. Cook for 3-4 minutes or until the whites are set and yolks are cooked to your desired doneness.
4. Remove the egg from the water with a slotted spoon and drain off excess water.
Cooking Time: 20-25 minutes (including poaching eggs)
Citrus Shrimp and Mango Salad
Brighten up your meal with this refreshing and flavorful salad, perfect for warm weather or any occasion when a burst of citrusy goodness is needed!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
2. In a large bowl, combine the cooked shrimp, mango, orange juice, honey, and ginger. Toss to coat.
3. Season with salt and pepper to taste.
4. Garnish with fresh cilantro leaves if desired.
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Roasted Sweet Potato and Blackened Salmon Salad
A flavorful and nutritious salad that combines the natural sweetness of roasted sweet potatoes with the bold, spicy flavor of blackened salmon. This recipe is perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– 2 salmon fillets (6 oz each)
– 2 tbsp hot sauce (such as Frank’s RedHot)
– 1 tsp paprika
– Salt and pepper, to taste
– 2 cups mixed greens
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the sweet potatoes for 45 minutes, or until tender.
3. Meanwhile, season the salmon fillets with paprika and salt. Heat the olive oil in a skillet over medium-high heat. Add the salmon and cook for 3-4 minutes per side, or until blackened.
4. In a large bowl, combine the roasted sweet potatoes, blackened salmon, mixed greens, cherry tomatoes, and feta cheese (if using).
5. Drizzle with hot sauce to taste.
Cooking Time: 50 minutes
Pesto Farro Salad with Sun-Dried Tomatoes
A refreshing summer salad that combines the nutty flavor of farro with the vibrant taste of sun-dried tomatoes and a hint of pesto.
Ingredients:
– 1 cup cooked farro
– 1/2 cup sun-dried tomatoes, chopped
– 1/4 cup freshly made basil pesto
– 1/4 cup crumbled feta cheese
– 1/2 cup mixed greens (arugula, spinach, etc.)
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked farro, chopped sun-dried tomatoes, and crumbled feta cheese.
2. Drizzle freshly made basil pesto over the mixture and toss to coat.
3. Add mixed greens on top of the salad and toss gently to combine.
4. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Vietnamese Bun Cha Salad with Nuoc Cham
Experience the bold flavors of Vietnam with this refreshing salad that combines juicy grilled pork and chicken, crispy rice noodles, and a tangy nuoc cham dressing. Perfect for a quick and delicious meal.
Ingredients:
– 1 lb pork shoulder, sliced into thin strips
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 1 cup cooked rice noodles
– 2 cups mixed greens (such as lettuce, mint, basil)
– 1/4 cup chopped cilantro
– 2 tbsp nuoc cham dressing (see below)
– Salt and pepper to taste
Instructions:
1. Grill pork and chicken for 5-7 minutes per side, or until cooked through.
2. Cook rice noodles according to package instructions. Drain and set aside.
3. Combine mixed greens, cilantro, and cooked rice noodles in a bowl.
4. Slice grilled pork and chicken into thin strips.
5. Add sliced meat on top of the salad and drizzle with nuoc cham dressing.
Nuoc Cham Dressing:
– 2 tbsp fish sauce
– 1 tbsp lime juice
– 1 tsp sugar
– 1/2 tsp chili flakes
Mix all ingredients in a bowl until well combined. Adjust to taste.
Cooking Time: 15-20 minutes
Summary
Get ready to beat the heat this summer with these refreshing entree salads! From classic Caesar to spicy shrimp and avocado, we’ve got 20 delicious recipes to try. Enjoy grilled chicken with Parmesan crisps, tender steak with sesame ginger dressing, or quinoa salad with a zesty lemon herb twist. There are plenty of vegetarian options too, including roasted beet and goat cheese, Thai peanut noodle, and caprese pasta salads. Whether you’re in the mood for something light and easy or packed with protein, we’ve got the perfect recipe for your next summer gathering!
Leave a Reply