Delicious Dinner Salad Recipes You Can Try Out

There is an uprising trend of healthy clean eating in Malaysia as Malaysians are becoming more and more aware of what they consume. Are you among those in Malaysia who is on the verge of eating clean? I personally get bored of the usual salads that are I make at home. Therefore, I try out different salad recipes every once in a while. Below I will be sharing 6 eat clean salad recipes that you can for your dinner.

1. Steak Salad with Honey-Lemon Vinaigrette



Ingredients:
• 1/2 large cauliflower which is about 1 1/4 lbs, colored and sliced 1/2" thick
• 1 tbsp. plus 1 tsp. extra virgin olive oil
• 2 sprigs rosemary, leaves finely chopped
• Kosher salt and pepper
• 1 lb. sirloin steak, trimmed
• 2 tbsp. fresh lemon juice
• 2 tsp. honey
• 1 5-oz. package arugula
• 1/2 c. Dried Cranberries

Method:
• Heat oven to 450°F. Then place one oven rack at the bottom of the oven and a second at the top.

• Next, on a large rimmed baking sheet, toss the cauliflower with 1 tablespoon oil, rosemary, and 1/4 teaspoon each salt and pepper. Next, arrange in a single layer and roast on the bottom oven rack until golden brown and tender, 15 to 20 minutes.

• In the meantime, heat a large cast-iron skillet over medium-high heat. Then rub the steak with the remaining teaspoon oil and season with 1/4 teaspoon each salt and pepper. Sear the steak until browned, 2 to 3 minutes per side after that transfer the skillet to the top oven rack and cook for about 6 to 7 minutes for medium. Next, transfer the steak to a cutting board and let rest for 5 minutes before thinly slicing.

• In the meantime using a large bowl whisk together the lemon juice, honey and 1/4 teaspoon pepper. Now add the arugula, cranberries, cauliflower, and sliced steak and toss gently to combine.

Nutritional facts per serving: 329 cal, 13.5 g fat , 4 g sat fat, 74 mg chol, 334 mg sod, 28 g pro, 27 g car, 4 g fiber.


2. Spinach, Potato and Corn Salad



Ingredients:
• 1 lb. small new potatoes (about 20)
• Kosher salt and pepper
• 1 c. fresh corn kernels (from 1 large ear)
• 6 slices bacon
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. red wine vinegar
• 2 tsp mustard
• 6 c. baby spinach
• 2 Scallions, Sliced

Method:
• Firstly, place potatoes in a medium pot, cover with cold water and bring to a boil.

• Then add 1 teaspoon salt, reduce heat and simmer until just tender, 12 to 15 minutes. After that, add corn to simmering water and cook for 1 minute. Drain and run under cold water to cool. Quarter the potatoes.

• While potatoes are simmering, cook bacon in a large skillet over medium heat until crisp, about 6 minutes. Transfer to a paper towel–lined plate. Break into pieces when cool.

• Using a large bowl, whisk together olive oil, vinegar, mustard, and 1⁄2 teaspoon each salt and pepper. Toss potatoes and corn in dressing, then fold in spinach, scallions, and bacon.

Nutritional facts per serving: 276 cal, 12.5 g fat (3 g sat fat), 13 mg chol, 645 mg sod, 10 g pro, 31 g car, 4 g fiber


3. Fajita Salad with Charred Jalapeño Dressing



Ingredients:
• 2 small red onions
• 2 tbsp. fresh lime juice
• 1/4 tsp. sugar
• kosher salt
• Freshly ground black pepper
• 3 peppers (red, yellow, orange), seeded and quartered
• 2 jalapeños, halved and seeded
• 4 tbsp. extra-virgin olive oil
• 1 lb. skirt steak trimmed and cut crosswise into four pieces
• 6 c. greens

Method:
• Heat grill to medium-high. Now slice all but 1⁄4 of the red onions into 1⁄2"-thick rings. Then finely chop remaining quarter and place in a small bowl. Don’t forget to add lime juice, sugar, and then 1⁄4 teaspoon each salt and pepper and toss to combine.

• Brush onion slices, peppers and jalapeños with 1 tablespoon oil. Next, season steak with 1⁄4 teaspoon each salt and pepper. Grill the vegetables until just tender for about 4 to 5 minutes per side. Grill steaks to desired doneness up to 3 to 4 minutes per side for medium-rare. Transfer vegetables and steak to a cutting board. Let steak rest at least 5 minutes.

• Finely chop jalapeños and add to the bowl with raw onions and remaining 3 tablespoons oil. Mix to combine.

• Finally, cut peppers and onions into pieces and slice steak. Divide greens among 4 plates. Top with steak and vegetables, then drizzle with jalapeño dressing.

Nutritional facts per serving: 399 cal, 27 g fat ,6.5 g sat fat, 79 mg chol, 309 mg sod, 27 g pro, 14 g car, 4 g fiber


4. Muffaletta Cobb Salad



Ingredients:
• 4 oz. Genoa or hard salami
• 1/4 c. finely chopped pimiento-stuffed olives
• 2 pepperoncini peppers
• 2 tbsp. red wine vinegar
• 1/2 c. chopped fresh flat-leaf parsley
• 4 tbsp. olive oil
• 2 hearts of romaine
• 1 medium carrot
• 2 stalks celery
• 1/2 seedless cucumber
• 1 jar roasted red peppers
• 1 piece provolone

Method:
• Heat a medium nonstick skillet over medium heat. Now, add the salami and cook, tossing occasionally, until golden brown and crisp and about 7 to 8 minutes.

• Meanwhile, make the dressing: In a small bowl, combine the olives, pepperoncinis, vinegar, and parsley. Gradually whisk in the oil.

• Using a large bowl, toss the lettuce with half of the dressing. Then divide among plates and top with the carrot, celery, cucumber, red peppers, provolone, and salami. Drizzle with the remaining dressing.

Nutritional facts per serving: 419 Cal


5. Bbq Chicken Salad



Ingredients:
• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• get Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Method:
• First step is to heat olive oil in a medium skillet over medium high heat.

• Then season chicken breasts with salt and pepper, to taste. Next, add to skillet and cook, flipping once, until cooked through for about 3 to 4 minutes per side. Let cool before dicing into bite-size pieces.

• In order to assemble the salad, place romaine lettuce in a large bowl. Make sure to top with chicken, tomato, corn, beans, onions and cheeses. Lastly, pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

• Serve immediately, topped with tortilla strips.



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