Marinated beets are an appetizing addition to this simple salad of mixed greens and carrots. The walnuts add a nice flavor to the finished recipe. If time is of the essence, I’ve included a shortcut of using pickled beets from a jar—but the homemade kind are best! Photos by Evan Atlas. Continue Reading…
This recipe is for a simple, colorful salad of mixed greens, crunchy carrots, tart apples, and pickled beets that harmonizes well with everyday or holiday meals and adds little hands-on prep time. Photos by Evan Atlas. Continue Reading…
This salad recipe has flavors that speak eloquently of autumn—pears, walnuts, bitter greens, and cranberries. You can substitute other dried fruit if you like. It’s a simple enough salad to serve for every day, yet dressed up enough to serve as a first course for company meals. It’s a welcome addition to Thanksgiving and Christmas menus, as well. Double the recipe for a larger crowd. Contributed by Jill Nussinow, MS, RD, adapted from The Veggie Queen™: Vegetables Get the Royal Treatment.* Continue Reading…
This Lettuce Wrap Salad is satisfying and quick to make, and the three different sauces that are served with it make this recipe extra tasty. Recipe contributed by Mimi Kirk, from Live Raw: Raw Food Recipes for Good Health and Timeless Beauty (Skyhorse Publishing, 2011). Photo by Mike Mendell. Reprinted by permission. Continue Reading…
The smoky-sweet flavor of tempeh bacon makes a simple salad sizzle. Especially in winter, when salad is a lot less tempting than soups and stews, adding something warm and hearty like tempeh bacon makes it more appealing. And if you’re lightening up post-winter holidays, the classic combo of lettuce, tomatoes, and (vegan) bacon minus the bread will hit the spot without feeling heavy. Use your favorite kind of store-bought tempeh bacon, or try Dreena Burton’s fabulous Baconut, a homemade bacon substitute made with coconut flakes. Continue Reading…
Start with mixed baby greens, spinach, or arugula (or some combination of two or three of these) and add fresh seasonal fruits and a sprinkling of nuts to make easy salads. This kind of salad adds a refreshing note to most any kind of meal. There’s almost nothing to it, and you need not follow any recipe! You can vary it each time you make it. Continue Reading…
This gorgeous summer salad featuring mixed greens, bell peppers has the surprising flavor twist of blueberries. It’s a feast for the eyes, and is a snap to make and adds a splash of color (and lots of antioxidants) to the summer plate. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. Continue Reading…
I think of this salad dressing as the culinary equivalent of my little black dress—a staple that gets pulled out, works for most occasions, and never goes out of style. I love the peppery notes in this dressing, but any blend of herbs and greens can yield spectacular results. This lean green dressing machine will transform even the most tragic mound of lettuce from drab to fab. People swoon when they taste it. Many a friend has exclaimed in the midst of a euphoric bite, “Oh, I could just gobble this up with a spoon!†I have done that, and also licked it out of the blender carriage before it even had the chance to get dressed up. Reprinted with permission from The Blender Girl* by Tess Masters, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. Photography © 2014 by Anson Smart.
Any variation of a spinach salad immediately shoots to the top of my favorites list.This popular combination of spinach and strawberries, is drizzled with a sweet poppy seed dressing. I get a little extra footloose and fancy-free, adding in some cantaloupe and almond slivers for an unexpected crunch. Recipe and photos by Sharon Discorfano, from Stellar Vegan Salads. * Reprinted by permission.
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. Continue Reading…
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.Â
An American classic, Waldorf salad is a crunchy mixture of apples, walnuts and celery. This version is updated with vegan mayonnaise and a bed of baby greens. Continue Reading…
This simple salad is a summer delight — sweet berries and a peppery cashew dressing combine with greens, carrots, and tomatoes. Recipe and photo contributed by Vasanthi Raghavan, from Mixed and Tossed. Continue Reading…
This mixed greens salad makes a lively accompaniment to many types of Asian-style dishes, embellished with crisp turnip or jicama and bok choy, and the sweet taste of orange. It’s a simple, offbeat accompaniment to many types of dishes. Photos by Evan Atlas. Continue Reading…
This folate-rich and high-protein edamame salad is a favorite in my home. I used the shelled version for this recipe. Though I serve this salad with greens, it can be served without. Recipe and photo contributed by Vasanthi Raghavan, from Mixed and Tossed.
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Here’s a delectable salad featuring strips of high-protein seitan, embellished with avocado and olives. This salad is also delicious served in wraps. It’s great accompanied with a simple potato dish or any kind of potato salad. Seitan is pure wheat gluten, so this is obviously not for those who are gluten-free! Continue Reading…
This luscious salad adds substance to a meal when served with light main dishes, and makes a nice at-home lunch on weekends and holidays. This is a tasty salad to stuff into a pita or wrap up. Or, for a light meal, serve with soup and fresh bread. Continue Reading…
Here’s a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It’s a quick salad for everyday meals and is equally welcome as part of a vegan Thanksgiving feast. Adapted from Vegan Express. Photos by Hannah Kaminsky. Continue Reading…
Here’s a colorful and crunchy salad featuring Jerusalem artichokes, the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and aren’t related to artichokes. In season in the late fall, they are quite fitting to serve as part of Thanksgiving dinner. Those who haven’t had them will ï¬nd them surprising and exotic, kind of a crunchy cross between water chestnuts and potatoes.
When you’d like a refreshing companion to a warm, hearty dishes, try this leafy salad featuring daikon radish or turnip, tart apple, bok choy, and cucumber. This salad somehow says “spring” and feels cleansing, though you can enjoy it any time of year. Photos by Evan Atlas. Continue Reading…
