Best 3 Monday Salad Recipes

Are you looking for a flavorful and healthy salad recipe that's perfect for a Monday meal? Look no further! We've scoured the culinary landscape to bring you a collection of the most delightful Monday salad recipes that are sure to tantalize your taste buds. From crisp and refreshing salads to hearty and satisfying ones, there's something here for everyone. Get ready to embark on a culinary journey as we explore the best of Monday salad recipes.

Check out the recipes below so you can choose the best recipe for yourself!

THE PALM'S MONDAY NIGHT SALAD

The Palm's Monday Night Salad image

From the Palm Restaurant Cookbook. A medly of greens, roasted red bell peppers and tomatoes. I loved it with a mix of Blue Cheese and Vinaigrette. Try Recipe #185915, Recipe #185519 or a Thousand Island dressing. I posted this recipe in response to a request, but it sounded so interesting I had to try it myself. It is a wonderful salad. Don't be afraid of the anchovies. Chop them up and mix them in!

Provided by SharleneW

Categories Oven

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 red bell peppers, roasted, cored, seeded, and peeled (directions below, OR skip the work and use bottled roasted red peppers!!!)
2 large garlic cloves, crushed with the side of a large, heavy knife
2 tablespoons olive oil
3/4 lb mixed greens (iceberg, red leaf, salad bowl, butter, and or or romaine)
2 small radishes, ends trimmed, thinly sliced
3 ripe beefsteak tomatoes, cored and chopped, including seeds and juices
1/4 teaspoon fine sea salt
16 anchovies packed in oil, fillets, rinsed and chopped
1 small yellow onion, peeled and finely chopped
1/2-3/4 cup vinaigrette (Palm's Basic Vinaigrette)
1/4 cup crumbled blue cheese (optional)

Steps:

Preheat the oven to 250°F In a roasting pan, toss the peppers with the garlic and olive oil. Season with salt and pepper; then roast for about 2 hours, until completely tender. Remove from the oven, cover the pan tightly with foil, and let stand for 20 minutes. Peel the peppers (try to remove all the skin, but don't worry if a little remains). Cut into quarters lengthwise, and set aside. Discard the garlic.
Wash and thoroughly dry the greens in a salad spinner or with clean kitchen towels (if they are wet, the dressing won't adhere).
Chop the greens coarsely and toss in a large bowl with the radishes, tomatoes, salt, anchovies, and onion.
Coarsely chop the roasted peppers and add them to the bowl, tossing gently.
Add a generous amount of vinaigrette, and toss again until all the ingredients are evenly coated.
Using a slotted spoon, transfer to chilled salad plates, spreading the salad fairly flat. Sprinkle with the blue cheese, if desired, and serve at once.

Nutrition Facts : Calories 151, Fat 8.9, SaturatedFat 1.4, Cholesterol 13.6, Sodium 740.6, Carbohydrate 13.2, Fiber 3.8, Sugar 8.2, Protein 6.9

MONDAY TO FRIDAY ARTICHOKE SALAD

Monday to Friday Artichoke Salad image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

10-ounce jar marinated artichoke hearts, preferably imported; marinated in olive oil
Dijon mustard to taste
Salt and freshly ground black pepper
Mayonnaise to taste
Finely chopped chives and fresh tarragon to taste
12 ounces cleaned cooked shrimp, chopped
Bibb or Boston lettuce leaves, washed and torn into bite sized pieces

Steps:

Remove the artichokes from the marinade, pat them dry and slice them thinly. Toss and season them with a bit of the olive oil from jar, mustard, salt and pepper.
Chop the shrimp and bind them with some mayonnaise and season them with chives, tarragon, salt and pepper to taste.
Center artichokes in the middle of a bed of washed lettuce leaves and surround them with shrimp salad.

MONDAY SALAD

Monday Salad image

Provided by Jason Epstein

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 head iceberg or other firm, crunchy lettuce, chopped medium fine
1 European cucumber, peeled, seeded and diced
1/2 sweet onion, peeled and chopped medium fine
2 stalks celery, chopped medium fine
1 red pepper, chopped medium fine
1 tablespoon chopped anchovies
1 tablespoon capers, drained and rinsed
1 tablespoon niçoise olives, pitted and chopped medium fine
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar or red-wine vinegar
Salt, sparingly, to taste

Steps:

In a bowl, mix the first 8 ingredients. Mix in the oil, then the vinegar, then salt to taste, although the anchovies may be salty enough.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 523 milligrams, Sugar 5 grams

Tips:

Meal Prep: Save time and energy by preparing your salads in advance. Wash and chop your vegetables, cook your grains and proteins, and store them in airtight containers in the refrigerator.

Variety: Incorporate a variety of textures, flavors, and colors into your salads to make them more interesting and satisfying. Use a mix of leafy greens, crunchy vegetables, juicy fruits, and flavorful dressings.

Balance: Aim for a balance of macronutrients in your salads, including carbohydrates, proteins, and healthy fats. This will help keep you feeling full and satisfied.

Freshness: Use fresh, seasonal ingredients whenever possible. Fresh produce is more flavorful and nutritious.

Experiment: Don't be afraid to experiment with different ingredients and flavors. There are endless possibilities when it comes to salad recipes.

Conclusion:

Salads are a versatile and delicious way to get your daily dose of fruits, vegetables, and whole grains. With endless variations and combinations to choose from, there's a salad out there for everyone. Whether you're looking for a light and refreshing lunch or a hearty and satisfying dinner, a salad can be the perfect option. So next time you're looking for a healthy and delicious meal, give one of these salad recipes a try!