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How-To

Quick & Delicious Main-Dish Salads

Fine Cooking Issue 72
Photo: Scott Phillips
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Main-dish salads are summer’s answer to the one-bowl weeknight meal, and so easy to put together that you’ll soon find yourself improvising to create your own versions. Each of these recipes is light but complete, starting with crisp greens and vegetables and then adding cheese, poultry, fish, or meat to round out the dish. While these salads can be served family-style in a large serving bowl or platter, I prefer to plate them individually to ensure that the ingredients get thoroughly dressed and equally distributed. Start by dressing and seasoning the greens and portioning them onto plates. Dress the remaining ingredients separately and distribute them evenly over the greens.

Grilled Eggplant Salad with Feta, Pine Nuts & Garlicky Yogurt Dressing
Red Leaf & Red Cabbage Salad with Grilled Tarragon Chicken 
Tuna & White Bean Salad with Arugula, Yellow Tomatoes & Olives 
Arugula & Fried Mozzarella Salad with Tomato-Basil Vinaigrette 
Asian Steak, Watercress & Spinach Salad with Hoisin Vinaigrette 
Grilled Lamb Kebab Salad with Cucumber, Tomatoes & Pita 

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