Salads

Spicy Sriracha Salad with Baked Tofu

Baked tofu sriracha salad from Stellar Vegan Salads by Sharon Discorfano

Admittedly, I’m not always the most adventurous when it comes to trying new sauces; my husband Seth, on the other hand, has been known to add as many as five sauces to a vegan hot dog. When he discovered the Thai chili-based Sriracha, he started adding it to just about everything other than cereal. Naturally, I wanted to create a salad for him that would incorporate this new favorite. He gave it two thumbs up and then showered the chef with some appreciative kisses. Recipe and photos by Sharon Discorfano, from Stellar Vegan Salads. * Reprinted by permission.

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Orange and Cucumber Salad with Spring Greens

Spring greens salad with cucumbers and oranges

Spring’s early greens, including baby bok choy, arugula, and watercress cross paths with the last of the cold season’s small oranges in this easy and delectable salad. Recipe from Wild About Greens. Photos by Susan Voisin. more→

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Spicy Quinoa-Carrot Slaw

Quinoa_Spicy Quinoa-Carrot Slaw

This simple side dish comes together very quickly if you have cooked quinoa on hand in the refrigerator. For even faster prep, use bagged shredded carrots and break the speed limit. Recipe  from Quinoa: High Protein, Gluten-Free* by Beth Geisler with recipes by Jo Stepaniak, @2014 Books Alive, Summertown, TN, reprinted by permission. Photo by Andrew Schmidt.
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Russian Beet and Potato Salad

Salad with beetroot,potatoes,carrots and cucumber ( Beet Salad- Vinegret)

Here’s a simple, classic potato salad made vivid with beets. If you have access to golden beets, by all means, use them. They’re even sweeter than red beets, and keep their vivid color to themselves more than red beets do. Is this salad really Russian? I have no idea; it is really good, though, especially if you like beets! more→

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Asian-Flavored Edamame and Tofu Chopped Salad

Asian-flavored Chopped salad

This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely diced veggies like bell pepper and zucchini. It goes well with Asian-style rice or noodle dishes (hot or cold), and can also be served on a bed of greens or in lettuce cups for a nice touch.

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Avocado and Pinto Bean Salad

Avocado and pinto bean salad

Here’s an easy salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans. This also makes a great portable lunch along with stoneground tortilla chips and some seasonal fruit. Photos by Hannah Kaminsky. more→

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Veggie Sushi Rice Bowls

Veggie Sushi Bowl

This delightful rice bowl tastes like your favorite veggie sushi, but without the fuss and mess of the rolling and cutting. It’s a great way to use leftover cooked rice. Short-grain brown rice gives it the most authentic flavor, but really, any kind of whole grain rice or rice blend will do. Once your cooked rice is on hand, this is really no more time consuming to make than a sandwich or any other kind of salad, and if you use a covered container, it’s an offbeat portable lunch that you’ll be happy to dig into! Photos by Rachael Braun. more→

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Classic Carrot-Raisin Salad

Carrot raisin salad recipe

Here’s a simple salad that goes with just about anything. Carrot-raisin salad might just be the first that kids will enjoy! A food processor is a must for preparing this salad quickly; or you can start with pre-grated carrots that come packaged, but make sure they look nice and fresh. more→

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