A great big salmon caesar salad
Chicken caesar salad
Spinach salad with hot bacon dressing
Dinner salad with all kinds of veggies, kidney beans, garbanzo beans, ranch dressing and shredded cheese and sunflower seeds on top

Man, now I want a big ol' salad too!

Yep...I do...
There is never a name for it....I like to start with a base of baby greens and build on that....It's sort of like a clean out the freezer soup but this all goes on a bed of greens!...
There might be some shrimp, marinated artichokes if there is a jar in the frig....maybe a bit of crumbled bacon...maybe mushtrooms, tomato, always onion of some sort, perhaps some left over cooked veggies? Asparagus is always good as is broccoli....there might be a shred or 2 of salami/sausage of some sort...or a little cured meat...perhaps some cooked pasta....
Then there have to be "crutons"...could be traditional crutons or broken up corn chips or pita chips, broken bits of pretzel.....and then the dressing!! Determined only my my imagination!!
The problem is often finding a bowl big enough.
Linda C

I'm not a great salad eater, trying to do better . I just can't get my head around salads with poultry or meat in them but I can do seafood.

A while back I posted a link to a Cobb salad recipe and picture that blew me away. Seems the link has fallen off the forum now. It was posted in response to a request from Lindac for ideas for a "ladies" luncheon.

All of that to say , if I was having a dinner salad it would be a Cobb salad.

PS: In my search for the Cobb salad recipe I found this thread.

Here is a link that might be useful: Favourite dinner salads

It wasn't a Cobb Salad it was Crab Louis....here is the picture ...oh man!

OK so it ain't happening in Minnesota in November! LOL

Here is a link that might be useful: Crab Louis

My hands down favorite is Chicken Caesar with garlic bread on the side. I love the combination of warm grilled meat over cold greens - we tried this pork tenderloin salad over the summer, and it was good too.

* Exported from MasterCook *

Apricot-Dijon Pork Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 whole pork tenderloin -- about 1 pound
1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 package mixed salad greens -- (10 oz.)
1 can apricot halves (15 oz.) -- drained and sliced
1/2 cup dried tart cherries
4 ounces Provolone cheese -- cut into 1/2-inch cubes
8 green onions -- sliced
1/4 cup toasted pecan pieces*

In small bowl stir together preserves, vinegar, mustard and ginger. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin (cut almost in half, but not quite through, horizontally; open and lay flat. Prepare medium-hot fire in kettle-style grill. Grill tenderloin over heat 5-6 minutes per side; brushing with remaining apricot mixture during last 2 minutes on each side. Remove tenderloin to cutting board. Meanwhile in large bowl toss together greens, apricots, cherries, cheese, pecans and onions. Divide mixture evenly among 4 plates. Slice pork into 1/2-inch pieces. Arrange portions of pork on top of greens on each plate; drizzle with reserved apricot mixture.
Serves 4.
*To toast pecans, place pecan halves in shallow baking pan in a 350 degrees F. oven for about 10 minutes. Let cool, chop coarsely.

Source:
"http://www.theotherwhitemeat.com/aspx/recipes/Recipe_Details.aspx?rid
1797&cid=0"

- - - - - - - - - - - - - - - - - - -
NOTES : Made 10-7-07 Used red wine vinegar instead of white. Used craisins instead of cherries, Monterey Jack cheese instead of Provolone, and walnuts instead of pecans.

LOL, Sharon! That salad looks good enough for me to think of taking a road trip to get some fresh crab!

MMM, angelaid, I forgot about chicken ceasar. One of my faves! I had also thought of a Cobb Salad. (Maybe I'll do like Lindac and clean out the fridge).

Linda

Chicken caesar, greek salad or taco salad are my dinner salads. Sue

Linda, I was going to recommend taco salad but Cooperbailey beat me to it. I make my own dressing (well, I always make my own dressing) with sour cream, peanut oil, and salsa. It's a little different that way but it more replicates how we eat our tacos.

This time of year, I like a salad of field greens with thin slices of apple and pear and a maple syrup vinaigrette.

My fav is a bowl of iceberg with julienned strips of ham, turkey, sweet pickles and swiss cheese. The dressing is 1000 island with lots of hard boiled egg in it. I first had it when my DM would take me shopping at a local dept store that served it in their restaurant. I'll have to have one this weekend with some of the leftover turkey.

Nancy

forgot to add a handful of toasted walnuts to the salad above

Hey Linda I compiled a large collection of dinner salads from everyone last winter [I indexed the recipes from the thread mentioned above]. I just uploaded it to mofile:

To download this file, you can:

1. Click/use the following download link:
   http://pickup.mofile.com/6253240456362757
   OR
2. Log in to Mofile and use the file pickup code 6253240456362757
   to get the file download URL.

Enjoy!!

Here is a link that might be useful: Garden Web Dinner Salad Collection

This is one of my favorites, baby spinach, red onion, feta cheese, toasted walnuts and crispy bacon crumbles and chicken...

Oh YUM!!

Geez, Sands, I totally forgot about that salad collection. And I even HAVE it saved! LOL Thanks for the reminder.

Here is what I have prepped for tonight's salad dinner: Romaine, Iceberg, asparagus, tomato, english cucumber, onion, HB eggs, deli ham and cheddar cheese. Along with some good bread I think I'll call it dinner!

MMMM, didn't think of Greek Salad either, and that's one of my favorites!

(Think I'll crave salad more often!)

Linda

When I get in that mood, I make the "everything but the kitchen sink" salad. Just throw in whatever is in the fridge (including lettuce & tomato hopefully), any available raw veggies, olives, cold cuts or tuna, hard boiled egg, canned beets if available, pine nuts (love pine nuts), etc. Then I top it with fresh sqeezed lemon or lime, oil, and salt. Toss, add some cottage cheese on top, and I'm in heaven.