Archive for the ‘Salads’ Category

Tangy Cucumber and Mung Bean Sprout Salad

2-3 large cucumbers
2 cups mung bean sprouts…

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.

Susanne’s Favorite Bean Salad

4 or 5 cans rinsed beans (e.g. dark red, black, white, chickpea, and kidney)
1 mango, diced into small pieces…

Sunomono (Japanese Cucumber Salad)

2 medium cucumbers, peeled and seeded
2 teaspoons salt…

Sprouted Lentil and Carrot Tabbouleh

3 cups sprouted lentils
3 cups chopped fresh parsley…

Spinach and Pasta Salad

1 cup spiral or bow tie pasta
8 cups fresh spinach, cleaned…

Spinach and Pear Salad

3 Cups fresh spinach leaves, torn into bite-size pieces
2 pretty leaves butter or romaine lettuce…

Spicy Carrot Salad

4 cups grated Carrots
1/2 cup Raisins…

Spinach Salad with Beets and Oranges

This one is so pretty and colorful that even kids like it!

Southwestern Potato Salad

Southwestern Potato Salad

Those whose preferences lean toward the spicy will love this salad. Adjust the heat by increasing or decreasing the amount of jalapeño and chipotle chile.

Santa Fe Potato Salad

6-8 medium-size red (or Yukon gold) potatoes, cut up
2-3 tablespoons white wine or apple cider vinegar…

Quinoa Salad

1 1/2 cups quinoa — uncooked
2 1/2 cups water…

Mt. Carmel Couscous Salad

1 3/4 c Filtered water or vegetable stock
1 c Couscous, medium size, toasted…

Mixed Greens with Apples and Walnuts

This simple salad is especially delicious in the autumn when apples are fresh. Using a pre-washed salad mix makes it easy to prepare.

Mexican Potato Salad

2 lbs. red potatoes, cut into chunks
1 cup frz. corn kernels, thawed…

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