Can anyone reccommend a good healthy, hearty salad recipe?

I'm looking for something that will make a good meal: using artichokes, or beans.... something that is a little heartier to put in the fridge for the week and bring to work for lunch and stuff.Can anyone reccommend a good healthy, hearty salad recipe?
OK, this is my favorite, but you could easily add artichokes to it.





1 cup of orzo


1/2 bag of fresh spinach, chopped


1/4 cup pine nuts, toasted


Chopped green onions to taste


Some chopped sun-dried tomatoes (reconstitute from dried so there's no excess oil)


1 can garbanzo beans, drained and rinsed


1 four oz. pkg of crumbled feta, any flavor


Maybe a little can of sliced black olives





Boil the orzo, drain, toss with everything but the feta, add that last. Meanwhile make a lemon vinaigrette with 1/3 cup olive oil, the juice of 2 lemons, some of the zest, a pinch of oregano, a spoonful of minced garlic, salt and black pepper. Shake well, pour over the salad, toss, and then add the feta.





Very easy to make. You can have the veggies chopped and the dressing made before the orzo's done. It makes a ton and lasts well in the fridge.Can anyone reccommend a good healthy, hearty salad recipe?
TEX MEX SALAD





3-4 med. tomatoes chopped and cubed


1/2 large green pepper chopped and cubed


1/2 large yellow or red pepper chopped and cubed


3 tblsp. olive oil


3 tblsp. red wine vinegar


1 clove garlic (minced)


2 tblsp. chopped broad leaf parsley


1 tblsp. chilli powder


2 cups rotini pasta (cooked,drained)


1/4 cup cheddar cheese cubed


salt %26amp; pepper to taste





Combine tomatoes, peppers in a large bowl.





Combine oil, vinegar, garlic, parsley , salt and pepper, chilli powder together in a seperate sml. bowl. Pour over tomatoe mixture


Sprinkle cubed cheese and pasta into tomatoe mixture


Gently stir





Chill for 1hr to enhance flavours* Serve, then put in sealed container. ENjoY*
Marinated Potato-and-Artichoke Salad





INGREDIENTS





* 2 pounds small red potatoes, quartered


* 2 cups (1-inch) cut green beans (about 1/2 pound)


* 1 (6 ounce) jar marinated artichoke hearts


* 2 tablespoons chopped pitted kalamata olives


* 2 tablespoons white wine vinegar


* 2 tablespoons chopped fresh parsley


* 1/2 teaspoon salt


* 1/4 teaspoon black pepper





DIRECTIONS





1. Place potatoes in a saucepan; cover with water, and bring to a boil. Cook 20 minutes or until very tender. Add beans; cook 2 minutes or until beans are crisp-tender. Drain well.


2. Drain artichokes in a colander over a bowl, reserving 2 tablespoons marinade; chop artichokes. Add artichokes and olives to potato mixture.


3. Combine reserved 2 tablespoons marinade, vinegar, and the remaining ingredients. Drizzle dressing over salad, tossing to coat. Cover and chill.





Bon Appetit!
go to sweet tomato or soup or salad. Really good salad bar there. Also you can try ruby tuesdays. Yum
Hearty Black Eyed Pea Salad





SPINACH - STUFFED FLANK STEAK





2 (1 lb.) beef flank steaks


1 beaten egg


1 (10 oz.) pkg. frozen chopped spinach, cooked %26amp; drained


1/2 c. shredded sharp American cheese (2 oz.)


1/2 tsp. ground sage


1/4 tsp. salt


Dash pepper


3/4 c. soft bread crumbs


2 tbsp. cooking oil


1 (8 oz.) can tomato sauce


1/2 c. dry red wine


1/2 c. chopped onion


1 clove garlic, minced


2 tbsp. all-purpose flour





Pound each steak with meat mallet to 1/4 inch thickness; set aside. Combine egg, spinach, cheese, sage, salt and pepper. Stir in soft bread crumbs. Spread spinach filling over steaks. Starting from narrow side, roll up each steak like a jelly roll. Tie with string.


In large skillet, brown steak rolls on all sides in hot oil, transfer rolls to a 10 x 6 x 2 inch baking dish. Combine tomato sauce, wine, onion and garlic; pour over meat. Cover with foil; bake at 350 degrees until tender, about 1 1/2 hours.





Transfer meat to serving platter; keep warm. Pour pan juice into measuring cup; add water to equal 1 3/4 cups. Pour juice mixture into a 1 quart saucepan. Combine 1/4 cup cold water and flour; stir into pan juices. Cook and stir over medium heat until thickened and bubbly.





To serve, remove string from around meat rolls; slice meat rolls. Serve with sauce by either pouring over rolls in separate bowl. 8 servings.


























Hearty Green Leaf Salad





INGREDIENTS


3 cups Tanimura %26amp; Antle Green Leaf, washed and chopped


1 cup Tanimura %26amp; Antle Romaine Lettuce, washed and chopped


1/2 cup baby cut carrots, chopped


2 tomatoes, diced


1/2 cup white beans, canned, rinsed and drained


1/4 cup bacon bits


3 tablespoons sunflower seeds


1/2 cup fat-free herb vinaigrette dressing


DIRECTIONS


Combine first five ingredients in a medium bowl and mix well. Top with bacon bits, sunflower seeds and vinaigrette























Hearty Rice Salad





INGREDIENTS


2 cups cooked rice


1 medium carrot, chopped


1 small zucchini, chopped


1 celery rib, thinly sliced


1/2 cup cubed cooked chicken


1/2 cup cubed fully cooked ham


1/2 cup cubed Swiss cheese


2 hard-cooked eggs, chopped


2 tablespoons mayonnaise


1 tablespoon minced fresh parsley


1 tablespoon lemon juice


1 tablespoon olive or vegetable oil


1/2 teaspoon salt


1/8 teaspoon pepper


DIRECTIONS


In a large bowl, combine all ingredients. Cover and refrigerate for 4 hours or overnight.