Super Savory Salads

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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Sweet and Spicy Cilantro‐Cucumber Salad

Sweet spiced chili cuke salad

This simple, spicy cucumber salad works well as a side dish, or tossed into a green salad, thrown into a wrap, or added to a falafel or sandwich. The spice level can easily be adjusted depending on the type of peppers you use. The recipe calls for Fresno peppers. Fresno peppers are similar in taste and size to a jalapeños, but have much thinner walls. more→

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Arugula and Fresh Fig Salad with Maple-Glazed Walnuts

Arugula and Fresh Fig Salad

The synergy of flavors of arugula, fresh figs, and toasty maple-flavored walnuts prove that you don’t need a lot of ingredients to create an exciting salad. Fresh figs are most often available during the summer months. Other times of the year, try this salad with apples or pears. Photos by Evan Atlas.  more→

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Zucchini, Apricot, & Almond Salad

Zucchini Apricot Salad

Inspiration can come from anywhere at any time. One evening I was watching Anthony Bourdain’s show, Parts Unknown, and he was highlighting the foods of Israel and Palestine. At one meal, he was served a raw zucchini salad with apricots. I have no idea what the other ingredients were in this dish, but I had a bunch of fresh apricots that needed eating. Roasting the apricots brings out their flavor and sweetness. A tangy apricot dressing over strips of zucchini sounded like a quick and delicious summer meal. Contributed by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

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Blood Orange, Olive, and Basil Salad

Blood orange and olive salad by Jason Wyrick

This salad, typically made with whatever fresh oranges are on hand and made with blood oranges here, is a popular winter dish throughout the south of Italy. Fennel and red onion are popular additions, but my favorite version (this one) concentrates on the interplay of the sweetness of the oranges, the saltiness of the olives, the pop of the basil, and the smoothness of the olive oil. It showcases one of the quintessential elements of Italian cuisine, namely that you don’t need complicated recipes to make outstanding food. You only need outstanding ingredients and the willingness to let them speak for themselves.” Recipe by Jason Wyrick, from Living the Farm Sanctuary Life* by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books. more→

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Vegan Kale Caesar Salad

vagan Kale caesar salad

This vegan Kale caesar is an updated version of the classic American caesar salad. There’s not much to to the original recipe other than lettuce, bread croutons, and a (nonvegan ) caesar dressing, so a revamp is welcome. When I first made this with only kale, I found it to be a bit too overpowering. The combination of kale and romaine lettuce is perfect, allowing the other flavors to shine through. This recipe, easy though it is, also offers further shortcuts. more→

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Raw / Not Raw Vegetable Barley Bowl

Raw / Not Raw Vegetable Barley Bowl by Ann Oliverio

Weekends are my days for loosening up on what I eat. So on Saturday and Sundays after lunch I enjoy dessert and a big soy latte and a little something sweet post-dinner. By Sunday evening I usually feel ready to get back into full-on healthy mode and a simple “bowl” filled with good grains and lots of vegetables makes me feel slightly virtuous and ready for the week ahead. Recipe and photo by Ann Oliverio of An Unrefined Vegan, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

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Butter Lettuce Wedges with Sunflower Seed Dressing, Pears, & Tempeh Bacon

Butter lettuce wedge salad with pears and tempeh bacon

This take on a classic salad reminds me of many family dinners eaten out at The Brown Derby: a big, crunchy wedge of lettuce topped with a creamy dressing and sprinkled with salty bacon. My version subs tempeh for bacon and adds a little sweetness with fresh pears. Recipe and photo by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books. more→

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