Super Savory Salads
Any time you put kale and quinoa together, it’s a winning duo. Not only are they both nutritional powerhouses, they taste and look fantastic together. Cook quinoa ahead of time, and this salad can be made in a snap. For an easy meal, serve with Sweet and Savory Sautéed Tofu, and corn on the cob or baked sweet potatoes. Photos by Hannah Kaminsky.
Dress this simple and pretty salad of broccoli, red cabbage, cherry tomatoes, and olives with a tasty salsa salad dressing, or just use any favorite dressing. This adds color and crunch to the dinner plate. Photos by Evan Atlas. more→
This vegan and gluten-free salad, with the unusual central feature of cauliflower enveloped in barbecue sauce, make a fantastic summer main dish salad, though it would be welcome year round. Once the cauliflower is done, the rest comes together in a flash. Recipes and photos contributed by Cara Reed, from Fork and Beans.
Spinach, baby corn, and tiny orange sections are featured in a salad that yields abundant pleasure with little effort in preparation. This is a perfect one to team with an Asian-style stir-fry or noodle dish. Photos by Evan Atlas.
If you like beets, you’ll absolutely love them combined with the crunch of cucumber and the sweetness of citrus. This salad can be enjoyed all through fresh orange season, adding color and flavor to cool-weather meals. more→
Salad is a lot more fun when it becomes a taco salad. Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you’d like a hearty main-dish salad. If you’re short on time, use the shortcuts suggested. Have it on its own for lunch; complete the meal with baked sweet potatoes, vegan quesadillas, and/or corn-on-the-cob for dinner.
This delightful pilaf/salad combining Israeli couscous, tomatoes, avocado, and stone fruit is from Vegan Holiday Kitchen.* Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Look for it in bulk in natural foods stores, or in the Middle Eastern section of the international aisle in well-stocked supermarkets. Photo by Susan Voisin, FatFree Vegan Kitchen. more→
Grilling radicchio brings out its sweeter side, and pairing it with an Asian dressing balances its assertive flavor. Contributed by Tamasin Noyes, from Grills Gone Vegan*, © 2013, Book Publishing Company. Reprinted by permission.