Archive for the ‘Salads’ Category

Potato and Grilled Corn Salad with Fresh Dill

Potato and Grilled Corn Salad with Fresh Dill

I love the idea of grilled corn, fresh dill and tangy mustard in my potato salad, and that’s just what I did to recreate this classic dish. ~LoveandLentils

Warm Potato Salad (for FFV)

Warm Potato Salad with Spinach and Chickpeas

This warm potato salad is a step aside from the traditional version: it’s cooked in a hot skillet and doesn’t call for mayonnaise or other fattening dressings. ~Alina

Holly's Fruit Salad on the Greens

Holly’s Fruit Salad On The Greens

Instead of a smoothie, get your greens and fruit in this very tasty and fruity vegan spinach salad.

Indian Chickpea-Salad-from -The Great Vegan Bean Book

Indian Chickpea Salad

This is a great dish for your backyard cookouts. It’s dairy-free, gluten-free and even has a soy-free variation. The tart yogurt dressing and Indian spices make this a salad no one will forget!

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Spicy Grilled Tofu and Green Bean Salad

15 oz. light extra firm tofu
5 Tbs. low-sodium soy sauce…

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Eggless Egg and Garden Veggie Salad

This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.

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Waldo Chopped Salad

I really enjoy reading a description of a salad on a menu and creating my own version. That’s how this one came about, and I make it once a week! –Dixie in Orlando

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Santa Fe Pasta Salad

Recipe by: Sandie, from http://www.geocities.com/sandieb101/santafepastasalad.html

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Watermelon Salad

4 cups seeded and peeled watermelon — 1/2-inch cubes
1/2 cup diced red onion…

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Tomato and Onion Salad with Tahini Dressing

1 medium red or white onion, peeled and diced
[salt] and pepper to taste…

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Tomato and Squash Salad

This is a great way to use up zucchini if your garden provides a little too much in the summer months!

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Three Bean Salad

1 can green beans, drained, 16 oz.
1 can wax beans, drained, 16 oz….

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Thai Hot and Sour Salad With Crispy Tofu

8 ounces baked tofu
Dressing:…

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Tangy Cucumber and Mung Bean Sprout Salad

2-3 large cucumbers
2 cups mung bean sprouts…

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Tabouli

This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Don’t leave out the allspice! It gives it a great flavor.

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    • Chickpea Omelet Mix
      I’m always looking for time savers, particularly when it comes to breakfast. Though I love chickpea omelets, especially as a break from the oatmeal I eat most days, I’m not often in the mood to measure all the seasonings I need to make them taste the way I like. So a few weeks ago, I […]



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    • Golden Vegan Shepherdess Pie
        The Winter Solstice is my favorite holiday. There’s so much incipient hope in the turning of our earth back toward the light on the longest night of the year. I also adore that “solstice” literally means “standing still.” As the sun seems to change direction it hangs, seemingly stationary in the sky, for the […]