Versatile Dinner Salad

A versatile and flavorful dinner salad that improves in taste as it sits, perfect for meal prep and using up fridge ingredients.

Print Recipe

Prep Time 20

Total Time 20

Course Dinner, Salad

Cuisine Healthy, Vegan

Servings 4 servings

Calories 320 kcal

Ingredients

Base Ingredients

4 cups chopped romaine or kale (or cabbage, or spinach) Choose sturdy greens that hold up well.

Crunch Ingredients

1 cup cucumber, diced Adds freshness and crunch.
1 cup bell pepper, diced Use any color bell pepper.
1 cup shredded carrots For sweetness and color.
1/2 cup radish, sliced Optional for peppery flavor.

Protein Options

1 can chickpeas, drained and rinsed Can substitute with chicken, turkey, tofu, etc.

Extra Filling Ingredients

1 cup quinoa, cooked For added fiber and heartiness.

Flavor Boosters

1/2 cup feta cheese, crumbled Add for a salty, creamy element.
1/4 cup olives, sliced Use Kalamata or green for variety.
1/4 cup pickles, diced Optional; adds tanginess.
1/4 cup sun dried tomatoes, chopped Enhances flavor depth.
2 tbsp fresh herbs, like parsley or basil, chopped Enhances freshness.

Dressing

1/4 cup olive oil Base for the dressing.
2 tbsp lemon juice For a fresh, zesty flavor.

Instructions

Preparation

Chop the base greens and place them in a large mixing bowl.
Add the crunch ingredients (cucumber, bell pepper, carrots, and radish) to the greens and mix well.
In a separate bowl, combine protein options, extra fillings, and flavor boosters.
Prepare the dressing by whisking together olive oil and lemon juice. Season with salt and pepper to taste.
Pour the dressing over the mixed salad and toss gently to coat all ingredients.
Let the salad sit for at least 15 minutes before serving to allow flavors to meld.

Notes

You can customize this salad with any leftover veggies or proteins available. It keeps well in the fridge and can be enjoyed for several days if stored properly.

Keyword dinner salad, healthy salad recipes, make ahead salad, meal prep salad, versatile salad