If you want to know how to make lunch salad recipes there are a few basic rules to follow. First, these salads serve as the “entrée” to the lunch meal. This means that each salad needs to include most of the nutrients which a well balanced meal would include. Ingredients which might be found in this type of salad could be a variety of meats, poultry and seafood or fish, a selection of fresh salad greens and vegetables, cheese and sometimes fruit. Most salads are served with salad dressing and some kind of bread.
When learning how to make lunch salad recipes, the ingredients used depends on how many individual plates you are preparing. Also consider what other foods will be served with the salad such as breads and dessert. When planning salads or other recipes for serving guests, know their “taste buds”. Do they eat meat? What about seafood in salads? When serving spicy foods, some may not like a lot of “spice”; know what the limit is.
I have always loved learning how to make lunch salad recipes. They are so nice to serve and make such a pretty presentation. I have found that most people, especially women love these salads. Throughout the years, my all time favorite has been a chef’s salad. Although it is made with some basic ingredients everyone makes it a little different. The one I got “hooked” on was when I was a teenager. The supermarket where I worked, Woody’s served it in their restaurant and it was so good. Like this chef’s salad they all start with a bed of lettuce and have tomatoes and a few other vegetables. Most include hard cooked eggs, meat and cheese. What I liked about Woody’s salad was the scoop of cottage cheese in the center. They also layered sliced ham and sliced cheese; after layering it was cut in strips and placed on the salad. I always loved their thousand island dressing with this salad.
When I first learned how to make lunch salad recipes, I have always loved the Asian flavors in them. This chicken salad has been a favorite for years. Makes 4.
Combine and mix salad dressing (Below); set aside.
Season chicken with salt, pepper and garlic.
Combine marinade ingredients; place chicken strips in marinade and refrigerate about 1 hour.
Cook chicken in oiled skillet over medium low until thoroughly cooked (The thin pieces take only about 15 minutes)
Divide salad green mix among large dinner plates.
Arrange cooked chicken on top of salads; top with fried Chow Mein noodles.
Serve with Sesame seed dressing.
COMBINE AND BLEND ALL INGREDIENTS in a small bowl.
Sesame Seed Salad Dressing
COMBINE ALL INGREDIENTS in a covered jar; shake to blend well.
Learn how to make lunch salad recipes from the Perigord region of France. The traditional recipe is made by crisply frying chicken giblets (4 for each serving) in hot oil, olive or walnut. When done add a little red wine vinegar. This mixture is poured hot over single serving bowls of a salad mix of greens and other vegetables that you like. Garnish with chopped walnuts and serve with hot French bread.
Many who are learning how to make lunch salad recipes may not consider lettuce wraps on this list. Because of all the vegetables included and the heat from stir frying them, I think they make a great lunch salad especially during the cold winter. Some of us cannot bear eating cold food when the weather is cold. Lettuce wraps are delicious summer or winter.
To make lettuce wraps if you are learning how to make lunch salad recipes, use a soft leafed lettuce like Bibb, Boston or a leaf lettuce. Serve about 6 nice leaves for each plate and about 4 ounces of shrimp or chicken. Below is my recipe for 4 lettuce wrap lunches. You can serve bread and dessert as sides but I think they are so filling that extras are unnecessary. If I am having guests, I do serve homemade bread and a small dessert.
HOW TO MAKE LETTUCE WRAPS FOR 4
Heat 2 tablespoons oil in skillet; cook shrimp or chicken until done and remove from skillet.
Heat more oil to skillet; when hot add remaining ingredients.
Stir all vegetables until thoroughly hot but still crisp; spoon onto dinner plates with lettuce leaves.
NOTE: Sometimes I use a separate platter to serve the lettuce leaves and let guests help themselves.
Serve with peanut sauce below.
Peanut Sauce Recipe (Make before preparing vegetables.)
When learning how to make lunch salad recipe try this peanut sauce.
Cook onion, ginger and garlic in hot oil over medium high heat until tender stirring constantly.
Add brown sugar and wine stirring until sugar dissolves.
Remove from heat and add remaining ingredients stirring until peanut butter melts.
I have learned how to make lunch salad recipes which includes many of these ingredients. This one is said to be Russian although similar ones are traced to other European countries. Although this one is dressed in mayonnaise, I have served it with vinegar and oil salad dressing. The main ingredients in this salad are chopped cooked potatoes and chopped hard cooked eggs. Other selection of ingredients to choose from are green peas, chopped dill pickles, chopped onion, celery, carrots and other vegetables. When serving with a mayonnaise dressing, it is seasoned with mustard, salt and pepper. Toss these ingredients with the dressing and scoop onto individual plates layered with a bed of fresh greens. Top with choice of protein; this can range from pieces of fish, seafood, chopped ham, chicken or bologna.
When I learned how to make lunch salad recipes I had to add the lettuce wedge to them. After trying one at a local restaurant, I loved it. The only problem was that it was served as a side salad and it was so filling that you could not eat all of your meal. For a lunch salad I add a slight bit one but it serves as the entrée for lunch.
I start with half of a small head of iceberg lettuce or one third of a large head. Wash the lettuce in fresh water and drain. If you do this ahead and place it in a plastic bag, put it back in the refrigerator, it will be crispy. To serve top with about 3 to 4 ounces crisply browned chopped bacon. Top the bacon with 1 medium chopped fresh tomato. I also like to add some fresh spinach (or other greens) around the bottom of the lettuce. My favorite dressing is feta or blue cheese dressing. Serve this salad with fresh bread and a fruit or other light dessert.
Feta or Blue Cheese Dressing
Combine cheese, sour cream, onion and garlic powder in a bowl.
Add enough milk for desired consistency; season with salt and pepper to taste.
Spoon over lettuce wedge.
When you learn how to make lunch salad recipes you will find many of them very similar. This is another Russian salad and very popular in that country for celebrations. It is much like our layered salad here in the United States. Perhaps that is where ours came from. It is traditionally layered in a large salad bowl not in individual servings. However, because it has so many wonderful ingredients, it makes a delicious and “fitting” presentation for a lunch salad. Start with a layer of shredded Romaine lettuce mix. (I add minced onion, shredded carrots and finely chopped cucumbers to the mix.) Next make a layer of canned tuna, salmon, shrimp or other fish. Then layer chopped boiled eggs and top with a layer of grated hard cheese. Most top with seasoned mayonnaise but you can serve your favorite dressings.
Learn how to make lunch salad recipes for seafood lovers. Combine the following ingredients and toss with salad dressing to coat. Divide among 4 large dinner plates and serve with hot crusty bread.
Combine bite size pieces of salad greens in a large salad bowl.
Add remaining ingredients except dressing.
Add desired dressing; toss to coat and divide among 4-6 plates.
Serve with fresh crispy bread.
Vinegar and Oil Dressing
COMBINE ALL INGREDIENTS: cover and shake to blend.
As I learned how to make lunch salad recipes I found that many people have old time favorites. I combined four of these together in my Rhoda salad. These favorites are toss salad, chicken salad, slaw and potato salad. I found that my friends love it and they all like a different dressing with it.
Start with a fresh bed of salad greens. Top with a scoop of potato salad, scoop of slaw and a scoop of chicken salad. I use about 1/3 Cup for measuring salads. Sometimes I even substitute the salads; tuna for chicken, macaroni for potato, etc. Garnish with cucumber slices, carrots or tomato wedges. Serve this salad with fresh bread and any type of dressing.
When I first learned how to make lunch salads recipes, this one was my first and has remained to be one of my favorites. I love taco salads! I prefer a large floured fried tortilla to serve as the bowl. Some people like a corn tortilla bowl. Instead of fried, you can place the tortilla over an oven proof bowl and bake it shortly in the oven until dried. When cooled it will hold a “bowl shape”. Some people simply use a large bowl or plate to serve taco salads. If you want extra bread to serve with the salad, corn bread or corn sticks are good.
FOR EACH TACO LUNCH SALAD
Heat oil in skillet; brown chicken or ground beef until thoroughly cooked stirring constantly.
Stir in taco sauce stirring to blend until hot (Few minutes)
Fill salad bowls or line dinner plate with salad mixture.
Pour beef or chicken mixture over lettuce mix while hot; top with grated cheese.
Top with sour cream and serve; serve with dressing.
Combine in bowl
TOSS TOGETHER and serve on lettuce lined plate; top with cooked tuna filet.
Learn how to make lunch salad recipe with an old favorite combination.
Combine in large bowl and blend
Add and toss to coat.
About 2- 3 cups chopped Romaine lettuce
SERVE on dinner plate; top with sliced hard boiled egg and cooked chicken or salmon filet.Painless Cooking › Salads › For Lunch
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