15 Salads That We'd Be Happy to Eat for Dinner

Hearty and layered with ingredients from bacon to avocado, this salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.

Pickles add a tangy crunch to this salad, while smoked fish and potatoes make it filling enough to eat for dinner.

A whole new spectrum of flavor is added to the classic Caesar salad by swapping croutons for meatballs.

Tim Love combines chilled slices of lamb with greens, then adds a dressing made with both raspberry vinegar and preserves.

Eleven Madison Park chef Daniel Humm uses the poaching liquid for the shrimp—flavored with coriander seeds, garlic, peppercorns and orange zest—and then reduces it to make the dressing for this salad.

Lemon-marinated zucchini gives this chicken salad a touch of freshness.

This summery salad from Food & Wine's Justin Chapple is quick and easy to pull together, and a total crowd-pleaser. Leftover steak works great with this recipe.

Part green salad, part antipasto salad, this recipe combines lettuce, celery, onion, peperoncini, olives and cherry tomatoes—all tossed in a dressing made with olive oil, vinegar.

This vibrant grilled beef salad gets a kick from mint.

Clams add a delightful briny flavor to this escarole and grilled corn salad, which smacks of summer.

This delicious and satisfying salad calls for the thick-sliced smoked chicken but smoked turkey works as well.

While it might seem light, this salad is actually two-in-one: A hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato.

In this fun take on the sandwich classic, Grace Parisi creates a delectable ham salad mixed with crunchy rye bread croutons and bits of Gruyère cheese, tossed in a mustardy dressing with celery and chives.

This outstanding, good-for-you vegetarian salad from L.A.'s Sqirl features an array of textures and flavors, from tender roasted squash to crunchy sprouts and creamy lebneh.

This tofu salad is amazingly healthy, and you can toss the ingredients with brown rice to give it even more depth.