Colorful Green Salads
Jerusalem artichokes are the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and are not at all related to artichokes. In season in the late fall, they are quite fitting at for Thanksgiving dinner. Those who haven’t had them will find them surprising and exotic. Read More→
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This colorful and crunchy salad is a perfect way to dress up a harvest meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can’t find jicama, use a large, crisp turnip. From Great American Vegetarian by Nava Atlas. Read More→
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This salad has flavors that speak fall to me—pears, walnuts, bitter greens and cranberries. You can substitute other dried fruit if you like. Contributed by Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment. Read More→
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I often make this salad when I want a refreshing companion to a warm, hearty dishes. This salad somehow says “spring” and feels cleansing, though I like it any time of year. Read More→
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This pretty spinach salad can be enjoyed during the cooler months, when small oranges are available. Read More→
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I love these because they’re so satisfying and quick to make. Recipe contributed by Mimi Kirk, from Live Raw: Raw Food Recipes for Good Health and Timeless Beauty (Skyhorse Publishing, 2011). Photo by Mike Mendell. Read More→ Print This Post
This variation of Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing was inspired by Ricki Heller of Diet, Dessert, and Dogs. She took my aforementioned recipe and varied it by using raw kale. The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing. A small amount of red cabbage is added for color and crunch. Read More→
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Yearning for something a little different for dinner tonight? Try using kale instead of lettuce for a salad. Read More→
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