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Salads
Salads! Not just greens dumped in a bowl, but a wonderful, flavorful blend of vegetarian delights that fit any menu.
Enjoy any or all of these by clicking on the recipes that make your eyes sparkle.
2 bunches watercress, washed with stems removed
3 large red apples, cut in bite sized chunks
1 T. lemon juice
1 lb. seedless red grapes, separated from stalks
1 small red onions, sliced thin
Mix apple slices with lemon juice to avoid browning. Arrange watercress on a glass or silver platter. Sprinkle apple chunks on it next, then grapes and onion. Drizzle with honey lemon dressing just before serving.
A supper club person says this salad is terrific with cucumber sandwiches.
1/4 c. lemon juice (fresh is nice)
1/8 c. salad oil
2 T honey or Agave Nectar
In a jar, mix dressing ingredients. Refrigerate till serving. Drizzle over salad and serve immediately. 6 servings. My friends agree this is an unusual salad that is tasty and full of nutrition. It is easy to make in any season.
3 T Olive oil
4 large garlic cloves, chopped
2 T Italian parsley, fresh and chopped or 1 T. dried
2-8 oz packages of frozen artichoke hearts thawed.
Heat in oil. Add garlic and 1 T parsley. Stir for 30 sec. Add artichokes and coat with oil. Simmer about 12 minutes, covered till tender. Season with All Purpose Veggie Salt, (from The Vegetarian Express)
1/2 of a 15-ounce can black beans, rinsed and drained
3 cups purchased shredded cabbage with carrot (coleslaw mix)
1 medium green apple, cored and chopped (2/3 cup)
1/2 cup chopped red sweet pepper
2 tablespoons lemon juice
1 tablespoon peanut oil
1 teaspoon grated fresh ginger
1 teaspoon honey
In a large bowl, combine black beans, shredded cabbage with carrot, apple, and sweet pepper. In a small screw-top jar, combine lemon juice, soy sauce, peanut oil, ginger, honey, and black pepper; cover and shake well. Pour over cabbage mixture. Toss. Divide between two airtight storage containers. Cover and chill overnight. For each serving, pack a storage container in an insulated container with at least two ice packs. Serve within 5 hours.
Makes 2 servings.
1 head of cauliflower separated into small flowerets
1 bunch broccoli separated into flowerets
1/2 cup chopped red onion
1/2 to 1 cup sunflower seeds or chopped pecans
Dressing
1 cup Vegenaise
1/2 cup olive oil
1/3 cup lemon juice
1/2 cup sugar
Directions
1. Mix first five ingredients together.
2. make dressing by mixing the dressing ingredient together
3. Pour dressing over and mix and blend blend.
4. Prepare at least 2 hours in advance. Broccoli salad serves 10-12.
Options add 3 diced tomatoes and or use Sweet Vidalia Onion dressing for the dressing.
1 head broccoli, cut in bite size 1 head cauliflower, cut in bite pieces pieces
1 c. shredded vegan cheddar cheese
1 pkg. Morning Star FarmsStripples (fried and crumbled)
Dressing:
1 c. vegan mayonnaise
1/2 c. granulated sugar
2 Tbsp. lemon juice and lime
1-2 Tbsp. Italian dressing juice (add to taste)
Combine salad ingredients in a large salad bowl. Wisk together dressing ingredients and pour over salad, mix well and serve. Serves 8-10.
1 c. dry Quinoa (can substitute Bulgar or Couscous) 1 1/2 c. water
1/2 c. fresh lemon juice
1/2 c. olive oil
1/4 c. dried cranberries
1/4 c. chopped avocado
1-2 tomatoes, diced
1 peeled cucumber, quartered and cut into slices
2 T. honey or Agave Nectar
Boil Quinoa in water till soft. Drain and cool. Combine all other ingredients and stir. Add Quinoa. Stir. Attractive in a glass dish.
1 box Mori-nu tofu or 12 oz firm tofu, drained
1/4 t. turmeric
2-3 T. oil
2 c. fresh mushrooms chopped (optional)
1 medium red onion, chopped
1/2 Tablespoon garlic powder
1 tomato, chopped
1 yellow bell pepper, chopped fine (optional)
Place tofu in hot skillet, breaking up with fork or spatula into chunks. Add seasoning. Scramble till dry. Add vegetables and cook till soft. Very attractive for brunch.
From our customers:
This is great as a sandwich spread. We mixed in some veganaise and love it on Triscuits.
Lindsey Premo, Providence, RI
The colors of this dish are so attractive, and it is tasty too. Thanks for a wonderful recipe. I added a little Tabasco sauce.
Angela Fuhr, Boise, Idaho
Some ladies were at the ABC in Nashville, TN recently and demonstrated some of your products. They had made a tofu egg salad (from the tofu scrambler-just add Vegannaise). I was wondering if you had those recipes. I have already used some of your products and my family really enjoyed them. Thanks
Stephanie, Nashville, TN
Great breakfast dish."
Jim F.
"Tastes as good as it looks.
Mabel Smyth
Great breakfast treat.
Jennifer Fawaz, Dearborn, MI
2 (15 oz.) cans whole kernel
2 c. vegan grated cheese
corn drained
1 c. soy mayonnaise
1 (10.5 oz.) bag coarsely crushed chili corn chips
1/2 c. red onion, chopped
1 c. green bell pepper, chopped
Mix first 5 ingredients and chill. Stir in corn chips just before serving.
3 c. fresh or frozen cranberries
1 (20 oz.) can unsweetened, thawed and
coarsely chopped crushed pineapple, drained
2 c. miniature marshmallows 1 medium apple, chopped
sugar substitute equivalent to 1/8 tsp. salt
1/2 c. sugar 1 (8 oz.) carton frozen reducedfat
whipped topping, thawed
In a large bowl, combine the cranberries, pineapple, marshmallows, apple, sugar substitute and salt. Cover and refrigerate overnight. Just before serving, fold in whipped topping.
1 lb. corkscrew pasta, cooked and drained
3/4 cup Vegannise
1 1/2 T. lemon juice
1/2 lb. frozen peas, rinsed and drained
Whisk together, the mayo, juice, garlic and salt. Toss the dressing with the pasta. Add peas and toss to combine.
1 tablespoon sweet chili sauce
1/2 teaspoon grated fresh ginger root
2 cloves garlic, crushed
1 tablespoon dark soy sauce
1 tablespoon sesame oil
1/2 (16 ounce) package extra-firm tofu, drained and diced
1 cup snow peas, trimmed
2 small carrots, grated
1 cup finely shredded red cabbage
2 tablespoons chopped peanuts
In a large bowl, mix the chili sauce, ginger, garlic, soy sauce, and sesame oil. Place tofu in the mixture, and marinate 1 hour in the refrigerator. Bring a pot of water to a boil. Immerse the snow peas in the boiling water for 1 to 2 minutes, then immerse in a a bowl of cold water. Drain, and set aside. Toss the peas, carrots, cabbage, and peanuts with the tofu and marinade to serve.
1/2 c. mayonnaise, soy or dairy
3/4 c. milk, soy or dairy
Mix, chill and serve over greens.
1 Bunch green onions chopped 1/2 bunch cilantro, chopped very fine 1 green bell pepper, chopped 1 avocado, chopped 1 bottle of favorite Italian dressing 1 15 oz can black beans or red beans, rinsed and drained 1 15 oz can Mexicorn, drained 2 T. Roasted Garlic & Red Bell Pepper Zip2 large tomatoes, chopped
Combine vegetables in large bowl. Pour on Italian dressing to taste. Stir. Chill. Serve with tortilla chips.
Wash a pound of mushrooms, wipe clean, then slice. Set aside.
Dressing
3 T. lemon juice
1/4 c. olive oil
3 sundried tomatoes (packed in oil) snipped in tiny pieces with sissors or knife
1/4 cup fresh parsley (as a garnish)
Mix together all ingredients including mushrooms and marinate for 24 hours. Add parsley before serving.
6 large oranges
3 tablespoons red wine vinegar or lemon juice
6 tablespoons olive oil
1 teaspoon dried oregano
1 red onion, thinly sliced
1 cup black olives
1/4 cup chopped fresh chives Pepper-Like Seasoning to taste
Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes. Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.
1 c. uncooked spiral pasta (mixed colors is nice)
1/2 c. mandarin oranges, drained
1/2 c. chopped cucumbers, unpeeled
1/2 c. red seedless grapes, sliced in 1/2
2 green onion, sliced
1 c. soy chicken cubes, optional
Lemongrette:
6 T. orange juice or white grape juice concentrate
2 T. lemon juice
3 T. olive oil
Cook pasta in boiling water and then drain in cold water. Let cool. Combine the pasta with fruit. Mix juices and oil together to make a dressing. Drizzle over fruit and pasta. Refigerate. Best when served cold.
1/3 C. Red wine vinegar or fresh lemon juice
1/2 c. extra virgin olive oil
8 oz. stale Italian bread, cut into 2-in pieces
8 c. cold water
5 c. ripe plum tomatoes, chop coarsely
1 small red onion, thinly sliced
1 c. loosely packed basil leaves, tear into small pieces
Pour lemon juice into small bowl. Whisk in oil. Season with Pepper-Like Seasoning and All Purpose Veggie Salt to taste. Place bread in a large bowl. Pour in enough cold water to cover bread. Soak in 8 cups of water. Soak for 5 min. Drain. Squeeze bread to remove as much liquid as possible. Crumble bread into bowl. Add tomatoes, onion, basil. Toss with enough dressing to coat. Season sald with salt and Pepper-Like Seasoning to taste. Cover and refrigerate.
1 10 lb. bag small red potatoes, scrubbed and cut in half
2 cups of Vegannaise or Mayonnaise
Options- Pickle relish, pickle juice, lemon juice, apple juice]
Boil potatoes till soft. Rinse and drain. Add 1 c. of mayonnaise and 1/4 bottle (about 6 T.) of Saucy Ranch Seasoning and mix well. Potatoes should still be hot and starting to mash somewhat. Cover with plastic and put into the refrigerator. When cold, put 1/4 bottle of Saucy Ranch Seasoning on potatoes and either one more cup of mayonnaise or a combination of pickle relish, and juice. Mix and taste. Delicious. The red bell peppers and dill will have plumped by now and it appears you have been chopping vegetables all day. Hundreds of people LOVE this salad .
6 cups of spinach washed well
1/2 cup chopped walnuts
2 oranges peeled, sectioned and cut in half.
Serve with Sweet Vidalia Onion dressing. In any food store, there is usually 2 different varieties of Sweet Onion Dressing. Choose the one you prefer (Return to Top of Page)
1/4 c. vegetable oil
3 T. fresh tangerine juice
1 T lemon juice
Combine seasonings, oil and lemon juice. Mix well and use on green salads.
(Return to Top of Page)
1/2 cup lemon juice
1/2 cup olive oil
1 Can of yellow wax beans drained
1 Can of green beans drained
1 can of red beans drained and rinsed
1/4 cup minced green onion
1/4 cup Artichoke hearts chopped (optional)
Drain and rinse beans. Mix them together. Make a salad dressing of the first 3 ingredients. Pour over the bean mixture let marinate 10 minutes to 2 hours. Serve cold. |
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Hundreds of people who dislike bean salad rave about thie love for this. There is always cans of beans in the pantry. As it marinates, it tastes even more zesty. Keeps well in refrigerator for up to 10 days.
2 1/2 c. white beans, rinsed and drained
2 Tomatoes, chopped fine
3 T. mayonnaise
Mix together and add salt as you wish. Refrigerate and stir again before serving. Spread on a bed of lettuce. Makes 3-4 servings. Easy to make. A great side to sandwiches.
1/2 c. wild rice
1/2 c. brown lentils
4 c. water
1/2 t. Pepper Like Seasoning
1 red onion, chopped
1/2 lb. mushrooms, sliced thin
1 lb. asparagus
3 T. lemon juice.
Rinse wild rice and lentils. Cook rice and lentils in 4 c. of water, with seasoning and rice for 45 minutes till water evaporates. Meanwhile, saute mushrooms and onion slices in 2 T. water or oil till cooked and soft. Clean asparagus, cutting off stalks or using vegetable peeler to make sure the fibrous part is removed. Add to the mushroom and onions and cook till tender. Mix together all ingredients, stirring in the lemon juice. Serve on a platter chilled.
The Holt Supper Club enjoyed the chewiness of the rice with the asparagus. Great to have fresh asparagus for this salad.
2T +1t. lemon juice
3 ounces fresh basil, stems removed
1/3 cup olive oil
1 cup dry orzo, cooked according to package directions
1/3 cup sweet onion, such as Maui or Vidalia, small diced
1 large zucchini, cut in 3/4-inch half moons
1 large red bell pepper, cut in 1/4-by-1-inch strips
1 cup grape tomatoes, sliced in halves
Romaine lettuce leaves to line plates
To prepare the dressing: Place garlic in food processor with 1/4 teaspoon salt. Puree. Add lemon juice and Parma Zaan, and pulse. Add basil, remaining All-Purpose Veggie Salt and Pepper Like Seasoning and puree until combined. Add oil in a slow stream, pulsing until well blended, using enough oil to create a smooth consistency. Adjust seasonings to taste. Place orzo and sweet onion in a mixing bowl and toss with 1 1/2 tablespoons of dressing. Let stand. Preheat oven to 425 Degrees. Toss zucchini and bell pepper lightly with olive oil and dust with salt. Roast in oven until zucchini is bright green, about 8 minutes. Remove vegetables from oven and cool completely. Add to orzo in bowl. Toss together gently the squash, bell peppers, half of the sliced grape tomatoes and orzo, adding additional vinaigrette to taste. Line chilled salad plates with lettuce leaves and portion orzo salad on leaves. Garnish with remaining grape tomatoes. Serve chilled. Makes four servings.
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