Main-Dish Salads
Fruity flavors mingle with broccoli, greens, and sprouts, in this luscious tofu salad. It’s delicious with mango, but since it’s not always available, pineapple is a good alternative.
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A feast of color and texture, this salad is, a pleasure to make and serve, ready in minutes. It can be served in a larger portion as a main-dish salad (in that case you may want to toss in some additional chickpeas), or in smaller portions as a substantial side salad. Read More→
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Quinoa and pink beans join forces with avocado and crisp jícama for a sturdy salad with southwestern flavors. It’s a perfect main-dish salad, paired with a simple soup or Easy Quesadillas or Soft Tacos.
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This luscious main-dish salad is a crowd-pleaser. Brown rice mingles with chewy baked tofu, pineapple chunks, broccoli and bell peppers. Leftovers are great in for portable lunches, packed in a container. Adapted from The Vegetarian Family Cookbook. Read More→
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Salade Niçoise is a beautiful French composed salad that looks really fancy but is incredibly easy to make. The traditional version is often made with tuna, but here it’s replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—make it a splendid main dish salad for summer meal, either for busy weeknights or for company meals. Serve with any combination of fresh corn on the cob, a crusty bread, cold soup, or grilled vegetables. Read More→
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Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you’d like a hearty main-dish salad. Read More→
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When you have some leftover brown rice, this is a super way to make use of it and is a snap to make. With some vegan quesadillas or nachos, and a green vegetable, makes a fun everyday meal. Read More→
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I’ll always have a pleasant association with this classic Indonesian salad platter, as it was the first meal I had on my first trip to Paris. Served with plenty of rice, the salad (which always combines raw
and lightly cooked vegetables) made for a filling and memorable meal. Though easy to enough to make as an everyday meal, it’s also festive enough to serve to company or to make as a vegan potluck dish. Here’s my Americanized, but still very tasty, interpretation. Photo by Jillian of Bitchin’ Vegan Kitchen.
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