A feast of color and texture, this salad of baby spinach, embellished with other colorful veggies, is quick to prepare and a pleasure to serve. Serve it in larger portions as a main-dish salad, or in smaller portions as a substantial side salad. Delicious served with a pureed vegetable soup and some fresh bread. Photos by Rachael Braun.
Salade Niçoise is a beautiful French composed salad that looks 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. more→
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. more→
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.
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.
Barley and fresh corn are a companionable duo in this simple and hearty cold dish that’s great for everyday meals or potlucks. To complete the meal, serve with a simple cold bean dish such as those featured in Bean Salads. more→