Salads

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→

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,[email protected] 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→

Asian-Flavored Edamame and Tofu Chopped Salad

Tofu and Edamame Chopped Salad

This unusual salad combines edamame (fresh green soybeans) with baked tofu and crisp, finely 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, in lettuce cups, or stuffed into raw bell peppers for a nice touch. Photos by Evan Atlas.

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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→

Veggie Sushi Rice Bowls

Veggie Sushi Rice 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→

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→

Mixed Greens with Pears, Cranberries, and Pecans

Pear Salad

Bosc pears that are just slightly underripe are perfect in this salad that’s simple enough for everyday, yet festive enough for holiday meals. Contrasted with the crunch of pecans and and the sweetness of dried cranberries, this salad is a party for the palate. Photos by Rachael Braun. more→

Massaged Kale Salad with Cranberries and Cashews

massaged kale salad with cranberries and cashews

Here’s a basic recipes for massaged kale salad, with lots of ways to vary it. You can toss in some slivered baby carrots, substitute another kind of nut, add a bit of thinly shredded red cabbage for extra color, or sliced celery or bok choy for extra crunch. Even in its simple form, as presented here, it’s luscious and festive, and just as welcome for everyday as well as holiday meals. Its colors make it especially nice for a vegan Thanksgiving or Christmas meal. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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Chickpea Waldorf Salad

Chickpea waldorf salad

A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, tossed with mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal. The addition of chickpeas, tart cranberries, and a seasoned mayonnaise make it even more delectable. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama.

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Glorious Green Ribbon Salad

Green Ribbon Salad

This is a powerhouse salad, full of vegetables, protein, nutrients. The dressing is so easy (and versatile) and really packs an extra punch. This salad did not stand a chance; I sat down and devoured this in no time. It kept me full for really long time. This is also great to pack for lunch because the dressing does not make it soggy. Tahini is made of ground sesame seeds and adds to the rich texture of the dressing, while giving it a great nutty taste. Recipe and photo contributed by Meg Staples, of Veggie Staples. 

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Avocado and Orange Salad

Avocado Orange Salad - 3

Here’s a vitamin-packed salad featuring oranges, avocado, and watercress, perfect for winter and early spring. It goes with just about anything else you’re serving and can be made in minutes. Photos by Rachael Braun. more→

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