"Salads" can mean a lot of different things! From actual lettuce salads, pasta salads, fruit salads, about the only thing in common is that they are generally served cold or room temperature. If a "salad" recipe is mainly something other than lettuces or other raw begetables, I will place those salads into the Side dish category. Some of those are hearty enough to eat as a whole meal, such as Barley and Corn Salad. For my husband, who prefers meat with every meal, I have grilled chicken to add in to that salad, but for my taste, it is substantial enough on its own.
Meats added to the salad make it a hearty meal. A favorite thing to do is thinly slice semi-frozen chicken or pork tenderloin, slice again into thin strips and fry quickly to a golden brown, adding in some ginger and garlic towards the end. Sprinkle on some soy sauce and dark sesame oil & toss. I mix these little tidbits into a nice mixture of mesclun or other combination greens and then add everything I can think of to it all!
I have thought up salad dressings, too, and will put recipes in the Condiments section as they come up.
Bosc Pear, Endive & Manchego Salad with Pine Nuts
Salads are often served with other proteins, fruits or starches added in, such as croutons, hard boiled egg, bacon bits or craisins. I like to add in chopped apple, or as in this lovely Bosc Pear, Endive & Manchego Salad above, pears are added. The greens involved are diverse; iceberg lettuce is not a personal favorite, though it is still my husband's preference. Arugula, and baby arugula, frisee, endive, curly endive, and the mesclun mixes or spring mixes of baby lettuces and other greens such as baby beet tops. Kale can be eaten raw in salads, or spinach. The addition of fresh herbs adds yet another dimension; dill, cilantro and/or basil are favorites.