Recipes Salads Main-Course Salads By Food & Wine Editors Updated on March 17, 2019 Share Tweet Pin Email Trending Videos Photo: Greg DuPree Hearty and satisfying main-course salads, from Caesar salad with crispy tofu croutons to a spicy lobster-noodle salad. 01 of 12 Butter Bean, Tuna, and Celery Salad © Antonis Achilleos Big, creamy butter beans give a tuna and celery salad terrific heartiness. The salad would also be delicious spooned over slices of warm grilled country bread. Get the Recipe 02 of 12 Juicy Steak-and-Tomato Salad Con Poulos This summery salad from Food & Wine's Justin Chapple is quick and easy to pull together, and a total crowd-pleaser. It's ideal served with his Grilled and Chilled Beef, but any leftover steak will be delicious here. Get the Recipe 03 of 12 Black-Eyed Pea and Watercress Salad with Corn Bread Croutons © Christina Holmes Chef Sean Brock seasons his black-eyed peas with hot sauce, lemon juice and vinaigrette before tossing them with crackling corn bread and peppery watercress for a Southern main-course salad. Get the Recipe 04 of 12 Warm Escarole Salad with Snow Peas and Sausage © Stephanie Foley This savory main-course salad is as satisfying as it is restorative. "According to Thai belief, both peas and pea shoots are revitalizing, as well as good for digestion," Su-Mei Yu says. "And escarole strengthens muscles and bones." Get the Recipe 05 of 12 Ginger-Miso Grilled Chicken Slaw © Tina Rupp Coleslaw gets a little flavor twist from a delicious ginger-miso paste, which is used to both coat the chicken as well as dress the salad. The slaw has great texture from snow peas, cabbage, and carrots, and grilled chicken. Get the Recipe 06 of 12 King Crab Salad with Grapefruit and Avocado © Fredrika Stjärne This lovely seafood salad was an improvisation. "I made it with what I had in the house," Piero Incisa della Rocchetta recalls. "Scarcity breeds creativity." He uses grapefruit juice both to glaze the crab and to make the sweet-tangy salad dressing. Go to Recipe 07 of 12 Chicken Salad with Zucchini, Lemon, and Pine Nuts © Tina Rupp Armand Arnal uses ingredients from his restaurant's enormous organic garden to create seasonal Provençal dishes like this salad of chicken tossed with pine nuts and lemon-marinated zucchini. Get the Recipe 08 of 12 Caesar Salad with Meatballs © Tina Rupp A whole new spectrum of flavor is added by swapping croutons for meatballs with this recipe from David Burke. Get the Recipe 09 of 12 Caesar Salad with Crispy Tofu Croutons © Stephanie Foley In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks. Get the Recipe 10 of 12 Spicy Lobster-Noodle Salad © Cedric Angeles This cellophane-noodle salad, with creamy avocados, crunchy peanuts and a chile-honey dressing, is an excellent showcase for Caribbean spiny lobsters. Also known as rock lobsters, they are sweet but can be slightly dense. This recipe uses Maine lobsters; they're more tender than spiny lobsters—and just as delicious. Go to Recipe 11 of 12 Chile-Lime Crab Salad with Tomato and Avocado © Anna Williams The mix of fresh crab, avocado and juicy heirloom tomatoes here is a classic combination. But Sue Zemanick makes it seem new by tossing the salad with a vibrant, spicy dressing spiked with jalapeño. Get the Recipe 12 of 12 Peppery Greens Salad with Avocado, Chicken, and Tortilla Croutons Greg DuPree Crispy, pimentón-dusted tortillas stand in for the flatbread traditionally found in the Lebanese bread salad fattoush. Make this recipe with easy homemade Tex-Mex Tortillas or use your favorite store-bought version. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit