One of the best ways to get a full serving of veggies and nutritious vitamins is to eat a salad.

The only issue is, chowing down on lettuce leaves doesn’t always sound appetizing.If you’re not a salad lover–or you’re tired of the same old salad with ranch dressing–we have good news for you.

There are many things you can do to turn a boring salad into a flavor-packed meal.

Keep reading to discover three tasty salad recipes that will tickle your taste buds.

Sun-Dried Tomato, Spinach, and Quinoa Salad

If you love fresh Mediterranean flavors, this salad recipe made with…

• Vitamin-rich spinach leaves
• Heart-healthy quinoa
• Zesty, delicious dried tomatoes

… is for you!

Here’s how it’s made…

Ingredients:

Salad

• 1 cup quinoa, rinsed in a fine-mesh colander
• ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
• 2 cups roughly chopped fresh spinach or arugula
• ⅓ cup sliced almonds
• ¼ teaspoon olive oil
• Salt, to taste

Lemon dressing

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, pressed or minced
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste

Directions:

1. To cook the quinoa: Combine the rinsed quinoa and 2 cups water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, which gives it time to fluff up.
2. To prepare the dressing: Whisk together the olive oil, lemon juice, garlic, mustard, salt, and red pepper flakes. Season to taste with freshly ground black pepper.
3. To toast the almonds: Warm ¼ teaspoon olive oil in a small skillet over medium heat until simmering. Add the almonds and a dash of salt and cook, stirring frequently (beware, these burn quickly!), until they are golden and fragrant. Transfer the toasted almonds to a medium-sized serving bowl to cool.
4. Once the quinoa is done cooking, fluff it with a fork and then transfer it into your serving bowl. Drizzle all of the dressing on top and toss to combine. Add the chopped sun-dried tomatoes and wait a few more minutes to add the spinach so it doesn’t wilt completely. Toss again, season to taste with additional salt and pepper and serve immediately.

Recipe Source: https://cookieandkate.com/2016/sun-dried-tomato-spinach-quinoa-salad-recipe/

Greek Broccoli Salad

Defy the laws of traditional salad-making ways with this leafless, Greek broccoli salad recipe.

We love this salad because it’s…

• Easy to make.
• Filled with nutritious broccoli florets.
• Always a hit at potluck dinners, picnics, and family meals.

Here’s how it’s made…

Ingredients:

Broccoli salad

• 1 large head of tightly packed broccoli (about 1¼ pounds), florets removed and sliced into small, bite-sized pieces
• ⅓ cup roughly chopped sun-dried tomatoes
• ¼ cup chopped shallot or red onion
• ¼ cup crumbled feta cheese or thinly sliced Kalamata olives
• ¼ cup sliced almonds

Dressing

• ¼ cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey or maple syrup or agave nectar
• 1 clove garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt, more to taste
• Pinch of red pepper flakes

Directions:

1. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives, and almonds.
2. In a small bowl, whisk together all of the dressing ingredients until emulsified.
3. Drizzle the dressing over the salad and toss well.

Recipe Source: https://www.copymethat.com/r/FF8CoZO/greek-broccoli-salad/

Chicken Avocado Caprese Salad

When it comes to building a hearty salad that will keep you full and energized, this recipe is a real winner.

Complete with…

• Protein-packed chicken
• The healthy fat of an avocado
• Decadent fresh mozzarella cheese

…this salad ensures that everyone in your family can leave the dinner table with full tummies and satisfied taste buds.

Here’s the recipe…

Ingredients:

Marinade/Dressing

• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 teaspoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

Salad

• 4 chicken thigh fillets, skin removed (no bone)
• 5 cups romaine lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella / bocconcini cheese balls
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper, to taste

Directions:

• Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing/marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
• Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy, and cooked through. Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese, and chicken.
• Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Recipe source: https://cafedelites.com/chicken-avocado-caprese-salad/

Do you have a favorite salad recipe? Share it with us in the comments below!