Salads

Hot-and-Cool Tofu Teriyaki Salad

Tofu teriyaki salad

When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add a warm or hot element to cool greens. This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor. For me, this is a winter favorite! Photos by Evan Atlas. more→

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Vegan BLT Salad

vegan BLT salad

The smoky-sweet flavor of tempeh bacon makes a simple salad sizzle. Especially in winter, when salad is a lot less tempting than soups and stews, adding something warm and hearty like tempeh bacon makes it more appealing. And if you’re lightening up post-winter holidays, the classic combo of lettuce, tomatoes, and (vegan) bacon minus the bread will hit the spot without feeling heavy. Use your favorite kind of store-bought tempeh bacon, or try Dreena Burton’s fabulous Baconut, a homemade bacon substitute made with coconut flakes. more→

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Ramen Slaw with Tofu

Ramen slaw with tofu by Kathy Freston

I don’t know about you, but I consider ramen a primary cheap-eats food group, and this take on it has major protein and flavor punch. Keep some ramen noodles on hand for quick and easy salads like this one. Thanks to bagged slaw mix and baked marinated tofu (both found in most supermarkets), it only takes minutes to assemble. Reprinted from The Book of Veganish by Kathy Freston & Rachel Cohn ©2016, by arrangement with Pam Krauss Books, a member of Penguin Group U.S., a Penguin Random House Company. more→

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Summer Einkorn Wheat Berry Salad

Einkorn Stuffed Tomato salad recipe

This recipe for using einkorn wheat berries in a salad is perfect for summer entertaining or everyday meals. Reminiscent of tabbouli as far as the flavor and ingredients, this salad offers a change of pace in terms of texture from the nutty, pleasantly chewy einkorn. Learn more about this high-protein ancient grain in our post, How to Cook and Use Einkorn Wheat. And make sure to see the variation below the recipe box for stuffing this tasty salad into ripe summer tomatoes. Photos by Evan Atlas. more→

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How to Massage Kale for Making Amazing Salads

Southwestern Kale Salad

If you’re at all on top of food trends, you know what a big deal kale has become over the last few years. And for good reason — it’s one of the most nutrient-dense foods on the planet. If you’re already a kale fan, step it up a notch by learning how to make delicious raw kale salads—sometimes referred to as massaged kale salads. By massaging this hardy green, you’ll see it soften, become brighter green, and feel it become more tender right in your (lightly oiled) hands. Most important, it will have a more pleasant mouth feel and flavor, making it a fantastic ingredient for a wide variety of salads, like our Southwestern Kale Salad, shown at top. more→

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Fruity, Nutty Mixed Greens Salads

Mixed baby greens salads

Start with mixed baby greens, spinach, or arugula (or some combination of two or three of these) and add fresh seasonal fruits and a sprinkling of nuts to make easy salads. This kind of salad adds a refreshing note to most any kind of meal. There’s almost nothing to it, and you need not follow any recipe! You can vary it each time you make it. more→

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Avocado Salad Parfaits

Avocado parfaits recipe by Laura Theodore

Here’s a festive and fabulous way to serve a first course salad featuring avocado, any time of the year. Spooned into tiny parfait or champagne glasses, this tasty combo provides a refreshing change to a standard green salad. Recipes from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore 2015, Jazzy Vegetarian, LLC. Reprinted by permission.Photos by David Kaplan.Learn more about Vegan-Ease and its tie-in with Jazzy Vegetarian (Season 5) following the recipe.  more→

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Arugula Salad with Jicama, Blood Orange, and Raspberry Vinaigrette

Arugula & Blood orange Salad recipe

This sweet, tart, and crunchy salad featuring arugula, jicama, and blood oranges is almost too pretty to eat. It goes well with a savory soup. Recipe and photo from Raw and Simple Detox by Judita Wignall, @2015 Quarry Books, reprinted by permission.  more→

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