Salads—once relegated to the side of the plate—have moved to the center. A hearty, protein-packed salad makes a great meal any time of day, and it’s a great way to increase your intake of vegetables and leafy greens, as well as pack a nutrient-dense set of ingredients onto your plate. In this course, you will see that these salads aren’t just about the vegetables: you’ll learn how to prepare ingredients like chicken, steak, and plant-based proteins to add heft to your meal, plus you’ll see how we layer ingredients to add complex flavor and texture. You’ll also learn how to make your salads more interesting by incorporating bright, complex dressings and crisp or crunchy toppings. You will prepare recipes for Steak Salad with Carrot-Ginger Vinaigrette, Hearty Salad with Chickpeas and Halloumi, and Lemony Salmon and Roasted Beet Salad. With a combination of flavors, textures, and colors, you’ll find that salads never looked or tasted so good!