Archive for the ‘Salads’ Category

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Marinated Garbanzo Salad

4 cups cooked garbanzos-(allow to cool)
1 cup roasted red peppers, cut into strips (Trader Joe’s)…

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Marinated Italian Vegetable Salad

1 lb. bag frozen Italian vegetables
1-2 large tomatoes, chopped…

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Magic Salad with Brown Rice

This hearty colorful salad is a great potluck dish.

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ETL Salad Dressing

Today I whipped together ingredients that were in my fridge to create a filling vegan salad dressing and I really liked the results!

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Creamy Roasted Garlic Dressing

Dressing will last for up to one week in a tightly sealed jar in the refrigerator.

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Macaroni Salad

Use other vegetables as desired in this salad. Small broccoli florets are a nice addition. Nasoya makes a fat free mayonnaise that may also be used in this recipe. It can be found in most natural food stores.

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Pesto Pasta Salad

Silken tofu provides the base for this delicious pesto sauce made without oil or cheese.

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Grilled Balsamic Vegetables

These roasted vegetables are one of my favorite side dishes, but I love it so much, I could eat it as a main dish several times a week! I usually serve this warm from the oven, but it may also be chilled and eaten as a salad.

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Marinated Cauliflower and Edamame Salad

1/3 cup water
4 large cloves garlic, minced…

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Malibu Salad

Baby salad greens (mesclun mix)
green apples cut into small cubes…

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Lentil Salad

1 cup dry brown lentils
1 cup diced carrots…

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Italian Style Quinoa Salad

Quinoa is incredibly nutritious and delicious. It is the quickest cooking whole grain, as it takes less than 20 minutes. Cook a big batch and then use 2 cups to make this great looking and tasting salad or just follow the recipe. Once you taste it, you’ll want to make it often. The nutritional yeast gives it a cheesy taste. As always, use the best fresh ingredients you can get. This salad sings, “It’s Summer”.

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Hoppin’ John Salad

2 cups black-eyed peas, cooked
3 cups long-grain rice, cooked…

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Grape Tabouleh

1 cup bulgur
1 cup boiling water…

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Garden Bean Salad

Very quick meal. You can make this lower in salt by using home-cooked dry beans and defrosted frozen green beans instead of canned. I always keep cooked dried beans in zip lock bags in the freezer – they thaw under running water in about the same time it takes to open a can.

  • RSS Susan’s Kitchen Blog

    • Homestyle Lentil Soup
      Every time my parents come to visit, I tend to make the same dishes. My mother usually requests a stir-fry, and my daughter, seeing this special occasion as a opportunity to have her favorite dish, asks for lasagna. Sometimes I cook up a Southern meal of lima beans and greens or a vegetable soup, but […]



  • RSS Slow Motion Miracle

    • Happy Tooth Visualization (and Piled High McDougall Style Hash Browns)
      I interrupt my food dehydrator love fest to bring you a report from my dental odyssey. Instead of the gorey details or the latest scientific debate on what the best procedures are, I’d like to share something that came to me almost a month ago, as I was walking with Romeo and mulling over the […]