Main-Dish Salads

Edamame Salad with Red Bell Pepper

Edamame Red Pepper Salad from Vasanthi Raghavan MixedandTossed blog

This folate-rich and high-protein bean is a favorite in my home. I used the shelled version for this recipe. Though I serve this salad with greens, it can be served without. Recipe and photo contributed by Vasanthi Raghavan, from Mixed and Tossed. more→

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Southwestern Salad in its own Tortilla Bowl

Healthy Tortilla Salad Vasanthi Raghavan Mixed and Tossed Blog

Making an edible salad bowl from a wheat tortilla is easy to do and adds a great deal of fun to this salad! Double the quantities given here as needed to serve 2. Recipe and photo contributed by Vasanthi Raghavan, from Mixed and Tossed. more→

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Spinach, Artichoke, and Chickpea Salad

Spinach, chickpea, and artichoke salad

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.

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Vegan Niçoise-Style Salad

Vegan Niçoise-Style Salad recipe

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→

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Pineapple Rice Salad

Pineapple Rice salad

This luscious main-dish salad is a crowd-pleaser — it makes a generous portion, and so is a good potluck dish. 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→

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Tropical Tofu Salad with Chutney Mayonnaise

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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Southwestern Rice and Bean Salad

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. more→

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Indonesian-Style Gado-Gado Salad

Cauliflower and florets

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.

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