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
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Archive for the ‘Salads’ Category
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
Instead of a smoothie, get your greens and fruit in this very tasty and fruity vegan spinach 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!
15 oz. light extra firm tofu
5 Tbs. low-sodium soy sauce…
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.
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
Recipe by: Sandie, from http://www.geocities.com/sandieb101/santafepastasalad.html
4 cups seeded and peeled watermelon — 1/2-inch cubes
1/2 cup diced red onion…
1 medium red or white onion, peeled and diced
[salt] and pepper to taste…
This is a great way to use up zucchini if your garden provides a little too much in the summer months!
1 can green beans, drained, 16 oz.
1 can wax beans, drained, 16 oz….
8 ounces baked tofu
2-3 large cucumbers
2 cups mung bean sprouts…
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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