Fully Loaded Salads for Dinner

When talking about salads, the majority of people see them only as a side dish and nothing beyond. Many of us feel that salads will not fill us up and no one wants to be hungry. As a matter of fact, some folks see salads as a great way to lose weight, since they believe salads are light food in general.

Well, they are right; salads made of green salad, cabbage, or arugula are tasty, but will not fill you up for a longer time. When combined with some other ingredients salads can become a real powerhouse and source of not only vitamins, and minerals, but also proteins and carbs. The great thing about salads is that they are fairly simple to make, they will not cost a fortune, they allow you to be creative and combine complex flavors.

Salads do not only have to be a side dish, but can become a great meal too.

Green Turkey Salad

Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 2

6oz. turkey or chicken meat, sliced
2 cups arugula
1 cup baby spinach
¼ cup pumpkin seeds, sunflower seeds and/or pomegranate seeds
Salt and pepper, to taste

For the dressing:
1 garlic clove, minced
2 tablespoons lemon juice
¼ teaspoon salt
1 pinch ground pepper
1 tablespoon raw cider vinegar
1 teaspoon mustard

Grill the turkey; season the turkey with salt and pepper. Coat the grill pan with cooking oil and grill the turkey for 4 minutes per side. Tent with aluminum foil and place aside for 5 minutes. After 5 minutes slice the turkey meat into strips.
Prepare the dressing: in a mini blender combine all the dressing ingredients.
Blend until smooth.
Prepare the salad: toss the grilled turkey, arugula, baby spinach, pumpkin seeds, and avocado in a bowl.
Pour over prepared dressing and toss gently. Serve immediately.

Chicken and Blackberry Salad

Preparation time: 10 minutes
Servings: 4
14oz. chicken breasts, grilled and shredded (you can also use leftovers)
½ cup artichoke hearts, canned, rinsed, drained and sliced
2oz. olives, pitted
5oz. blackberries
1 tablespoon blackberry vinegar
7oz. lettuce
1 tablespoon extra-virgin olive oil

Wash lettuce and place aside to dry, torn into bite-size pieces and place in a bowl.
Drain and slice the artichoke hearts and spread over salad, followed by shredded chicken.
Add olives and raspberries. Drizzle all with blackberry vinegar and extra-virgin olive oil, toss to combine and serve.

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