Super Savory Salads
Here’s a very spring-y salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This is my version, a composite of those that I sampled, and now completely vegan, as it’s easy to substitute vegan cheddar cheese for its dairy counterpart. Read More→
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This is a simply yet very tasty salad that goes well with veggie burgers, pasta dishes, and spicy grain or bean dishes. And—dare I say it—this might be just the kind of salad to entice younger eaters. Read More→
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You can dress this simple and pretty salad with a splash of olive oil and red-wine vinegar as suggested in the recipe, or use a prepared salad dressing of your choice. Read More→
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Sweet potato is a veggie that doesn’t immediately come to mind as one to use raw, but it’s wonderful uncooked! Combined with cabbage and some mildly Thai flavors, this easy (and rather addictive) salad is a treat all year around. See the variation of this salad using kale, which is, like sweet potato, just as good raw as it is cooked, if not better! Read More→
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This salad complements mild tomato-based pasta dishes as well as most any kind of grain or bean dish, with the smoky, mellow flavor of roasted eggplant.
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I harvested/sacrified a good bit of my cilantro for this summer salad. It’s sturdy and pretty enough for a summer potluck and get a spark from chili-lime vinaigrette. Recipe and photo contributed by Ellen Kanner. Read More→
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The pairing of cauliflower and avocado in a salad might seem offbeat, but they are a compatible duo. They add up to a delectable cold dish that goes well with spicy main dishes—chilies, curries, and the like. Read More→
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This delightful pilaf/salad combining Israeli couscous, tomatoes, avocado, and stone fruit is from Vegan Holiday Kitchen. Photo by Susan Voisin, FatFree Vegan 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.
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