It’s sort of all the rage right now to take main dishes and turn them into a salad. I’m not just taking about throwing protein on a salad but the usual main dish fixings, but salad style.
Bonus points if you share your recipe.
Some examples:
Hamburger salad
BLT salad
Chartuterie salad
I’ll post some recipes of the above separately.
This is delicious and I love following her on social media:
Is the lettuce part a substitute for bread?
Depends on the recipe. I mean, in a BLT salad, for instance you could use homemade croutons. But not all main dishes as salad are going to have bread- in a way that maybe is part of the point.
Chicken and Waffle Salad
Taco salad is one of my favorites and I’ve been making it for years. Just toss all the ingredients for a taco in a bowl, and top with cracked tortilla chips. I use lettuce, tomato, ground beef or baked chicken, salsa, guacamole or avocado, sour cream, and I usually toss in some celery and carrots…just because. Topped with tortilla chips….yum.
I love fresh spring rolls - while technically an appetizer, I’ll eat one (or two) for dinner. I have made this recipe several times, but lately I’ve just skipped the wrapper and assemble it as a salad and use the dipping sauce as dressing!
Good example of a good old standby!
That would be 
!!
EDIT: I didn’t read the directions very well. This isn’t a main dish turned into a salad. It’s a main dish salad 
I make a grain/rice salad. There is no set recipe, but I typically use:
A pouch (or two) of brown rice and quinoa
Marinated artichoke hearts
A mix of black and green olives
Red onion
Yellow bell pepper
Pepperoncini (sp??) peppers (salad peppers)
Grilled chicken cut in strips or grilled shrimp
Balsamic vinaigrette salad dressing (or Italian)
Seasonings (Italian, Cavender’s, whatever)
Cucumber
Halved little tomatoes
Feta cheese
I cook the brown rice and quinoa mix in the microwave (I’ll put a pic at the bottom). You could also cook these fresh if you prefer. While warm, I stir in the marinade from the artichoke hearts. Chop those and add. I used to be able to get a mix of various olives in a marinade at Publix and would use those and that marinade as well. Just chop and add everything else in quantities to your liking through the cucumber. Best to not overdo the salad dressing at this point. Refrigerate. When ready to serve, stir in the halved tomatoes and crumbled feta. Maybe add more dressing.
I’m typically a strict recipe follower, but I just made this up one day so I throw in whatever I want/have on hand. It’s great to take to a potluck if you use two pouches of rice. You can also leave out the meat and have it as a side salad. It goes great with anything grilled. I serve it with cheesy garlic bread.
That’s ok - at this point gaining some new interesting salads works! Yours sounds excellent!
I make a ton of quinoa salads, I just make it on the stove, 15 minutes. Cherry tomato’s, Kalamata olives, feta, red onion, chick peas, cucumber, fresh herbs, bell pepper, lemon vinaigrette. With 2 kids with celiac it’s a summer staple. I should branch out with other ingredients, it’s cheap, easy and healthy.
Good idea, we love summer rolls, had a Vietnamese restaurant in town and used to buy them often, didn’t survive COVID, so H will make them, but it’s a pita.
Chick peas!! I add those, too! Totally forgot!
