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.

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