Tomato and Watermelon Salad

2T balsamic vinegar
1T fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried, and chunked
1 pint cherry tomatoes, stemmed, washed and dried, and halved
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
salt and pepper
1-2t superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

In a bowl, whisk together the balsamic, lemon juice, and olive oil. Set aside.

Place tomatoes in a large bowl and season with salt, pepper, and sugar.  Mix well.

Add tarragon, strawberries, and half the dressing.  Stir to combine.

Just before serving, add watermelon and remaining dressing.

Adapted from a recipe by Alex Guarnaschelli, published in Food Network Magazine.

Kale and Tofu Salad

1/2 cup millet
1 14-ounce package extra-firm tofu, drained and cut into 1-by-1 1/2-inch pieces
5 tablespoons extra-virgin olive oil
1 bunch kale
Juice of 1 lemon
3 tablespoons tahini
1 teaspoon honey
Kosher salt and freshly ground pepper
2 cups shredded red cabbage
1/2 small red onion, thinly sliced
2 tablespoons salted roasted sunflower seeds or pepitas
1 tablespoon toasted sesame seeds

Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside.

Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes.

While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes.

Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well.

Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.

Original recipe found by Food Network Magazine.

Artichoke Arugula Salad

1 6oz jar marinated artichoke hearts
1T lemon juice
2t honey
5oz baby arugula
4oz shredded parmesan cheese (or vegan substitute)
1 can garbanzo beans, drained and rinsed (optional)

Drain artichoke hearts, reserving the oil.

Quarter the artichokes if necessary and remove any tough leaves.

In a small bowl, whisk together 2T of the reserved oil, lemon juice, and honey.

In a serving bowl, combine artichoke hearts, arugula, cheese, and garbanzo beans (if using).

Toss with dressing.

From Savory Magazine, published by Giant Food, January/February 2018.

Kale Salad with Sweet Red Pepper Dressing

Everyone says kale is so good for you, so I looked and looked for a good way to eat it.  After trying several recipes, I stumbled on this one and fell in love.  It is soooo yummy.  I could drink this dressing!  I'm sorry that I didn't keep the original recipe, so I don't know who to attribute it to.  Whoever you are, thank you thank you thank you!

1/2 c olive oil
1 red pepper
juice of 1 lime
2T agave
3/4" ginger
2T apple cider vinegar
1 clove garlic
1/2t sesame oil

Blend ingredients. To serve, salt chopped kale and massage to soften. This is really important to get the texture right!

Add dressing.

Mandarin Pasta Spinach Salad with Teriyaki Dressing

Salad Ingredients

1 box (12 ounces) bowtie pasta noodles
1/2 cup dried cranberries
1/3 cup pine nuts
1 4-ounce can mandarin oranges, drained
1/4 cup cilantro leaves, roughly chopped
4 cups spinach leaves

Dressing Ingredients

1/4c tamari or soy sauce
1/3c plain rice vinegar (may sub apple cider vinegar)
3T vegetable oil

2T brown sugar
1T white sugar
1/2t powdered ginger
1/2t garlic powder
1/2t onion powder
1/4t salt
1/4 + 1/8t black pepper

Cook pasta according to package instructions, drain and set aside.

While pasta is boiling, mix dressing ingredients to combine.

In a large bowl toss together pasta, dried cranberries, nuts, mandarin oranges, cilantro, and dressing.

Serve over a bed of spinach.

Adapted from a recipe found at https://www.lecremedelacrumb.com/mandarin-pasta-spinach-salad-with-teriyaki-dressing/

Spinach Salad with Orange Tahini Dressing

Dressing:
2t orange zest
3T fresh orange juice
2hT tahini
2T apple cider vinegar (I use one that is mixed with honey)
1hT maple syrup
1T olive oil
dash salt and pepper

Combine dressing ingredients and serve over baby spinach, chopped apple, and pepitas.

Based on a recipe by Edible Perspective.

Roasted Squash and Grape Salad with Pesto

Roasted Squash:
24 ounces cubed butternut squash (1 1/2-inch pieces)
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh rosemary 
kosher salt and freshly ground black pepper

Fried Tofu:
8 oz firm tofu, drained and cut into 1" cubes
1t salt

2 tablespoons prepared pesto
1 1/2 cups halved red or green California grapes

4 cups arugula

Preheat oven to 425 degrees F.

Place the squash onto a sheet pan with sides and drizzle with oil, rosemary salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning once after 15 minutes.

Meanwhile, fry tofu and salt in olive oil until golden.

Combine roasted squash, fried tofu, pesto, and grapes.  Serve over arugula.

Adapted from recipes published by Grapes from California and The American Vegetarian Cookbook by Marilyn Diamond.

Southwestern Salad with Orange Dressing

Dressing:
1/2 cup honey
1/3 cup orange juice
1/3 cup cider vinegar
3/4 teaspoon ground cumin
1/4 teaspoon salt

Salad:
3 tablespoon chopped red onion
1 15-ounce can black beans, rinsed, drained
1 lb marinated and baked tofu or vegetarian chicken breast, cubed
1/2 large green bell pepper, chopped 
1 cup grape tomatoes, halved
mixed salad greens


Adapted from a recipe found at https://www.landolakes.com/recipe/19932/southwestern-salad-with-orange-dressing/

Polenta Crouton Salad

1 tube plain polenta, sliced into 1/2" thick slices

In a small, shallow bowl  or pie plate, mix together:

1/4c Dijon mustard
4 tsp. maple syrup
2 tsp. soy sauce or tamari

Put in another bowl:
1 1/2 cup panko bread crumbs

Heat vegetable oil in a shallow frying pan.

Dip polenta slices in wet ingredients, then coat with panko crumbs, and fry until brown.

When done, rest on a paper towel to soak up excess oil.

Meanwhile, make salad dressing by combining:

1 tsp. finely grated orange peel

6 Tbs. olive oil

3 Tbs. fresh orange juice
2 Tbs. balsamic vinegar
2 tsp. maple syrup
2 tsp. Dijon mustard

Serve over mixed greens.

Adapted from a recipe published in Vegetarian Times

Mixed Greens Salad with Cranberry Vinaigrette

Make vinaigrette by blending the following:

2/3 cup (canned) whole-berry cranberry sauce
2 Tbs. cider vinegar
2 Tbs. fresh orange juice
2 tsp. pure maple syrup
3 Tbs. olive oil
salt to taste

Serve over:

12 cups mixed salad greens
1 ripe pear, peeled, cored and thinly sliced
1/2 small red onion, very thinly sliced
1/2 cup toasted pecans coarsely chopped (2 oz.)
1/2 cup crumbled blue cheese
salt and pepper to taste

Adapted from a recipe in Vegetarian Times

Garden Rolls

1 1/2 to 2 oz. dried cellophane, or bean thread, noodles
6 rice paper wrappers
6 pieces red leaf lettuce, rinsed, dried and stem end trimmed
1 cup shredded carrots
Bunch fresh cilantro, rinsed
4 oz. Asian-seasoned baked tofu
6 thin scallions, minced

Soak noodles in boiling water to cover about 7 minutes, or until softened. Drain, rinse in cold water and drain again.

Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces.

Starting with first roll, quickly wet rice paper wrapper and layer on top shredded carrots, scallions, cilantro, lettuce, 2 strips tofu and 1 portion noodles.

Wrap up roll tightly, starting at nearest rounded edge over filling, and tucking in the sides. Continue rolling wrapper tightly into neat packet. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve.

In a separate bowl, mix together equal parts hoisin sauce and peanut butter.

Serve rolls with dipping sauce.

Adapted from a recipe in Vegetarian Times.

Chickpea Avocado Salad

Herbed "Feta" (make at least one day in advance)
3oz extra firm tofu, drained, pressed, and as dry as possible
2T coconut oil, melted
2t lemon juice
1 1/2t white wine vinegar or apple cider vinegar
3/4t salt
1/2t basil
1/4t marjoram
1/4t oregano
1/8t onion powder

Line ramekin with plastic wrap.

Blend all ingredients in a food processor and pour into ramekin.

Refrigerate.

1 can chickpeas, drained and rinsed
2 avocados, pitted, and chopped
1 recipe Herbed "Feta"
Salt and black pepper, to taste

In a medium bowl, combine chickpeas, avocado, and Herbed "Feta". Stir until mixed well. Season with salt and pepper.

Serve heaped on a bed of lettuce.

Herbed "Feta" adapted from The Non-Dairy Evolution Cookbook.

Salad adapted from https://www.twopeasandtheirpod.com/chickpea-avocado-feta-salad

Lemon Herb Rice Salad

2 lemons
2c long grain white rice
1/4 coconut oil
1/2 medium red onion, thinly sliced

2T lime juice

2t brown sugar
1 1/4t salt
1/2t pepper
1 medium carrot, shredded
1 cucumber, seeded and diced
1/2c slivered almonds
1/2c fresh cilantro, roughly chopped
1/2c fresh mint, roughly chopped
1 bunch watercress, tough stems removed, leaves torn

Remove 2 wide strips zest from 1 lemon with a vegetable peeler.

Cook rice as the label directs, adding 1 strip lemon zest.

Heat coconut oil in a small saucepan over medium heat, add remaining zest, and cook until the edges of the zest turn slightly golden, about 5 minutes.

Remove zest from oil and add onion slices.  Cook until soft.

Meanwhile, make the dressing:

Juice both lemons, and combine with lime juice, brown sugar, salt and pepper, and whisk until the sugar dissolves.

When rice is finished, remove lemon zest and fluff with a fork.  Cool to room temperature, then add onions and coconut oil, dressing, and remaining ingredients.  Gently toss to combine.

Mu Shu Vegetable Wraps

1 1/2T peanut or vegetable oil
1 bunch scallions, chopped

1 10oz bag broccoli slaw (mine contains broccoli, carrots and red cabbage)

1lb tofu, drained and wrapped

1/4c vegetarian stir-fry sauce (I'm currently using Lee Kum Kee brand)

vegetarian hoisin sauce for serving (also currently Lee Kum Kee brand)
8 flour tortillas, 6-8 inches

Heat oil in large skillet over medium high heat.

Add scallions and broccoli slaw and cook until softened, about 10 minutes.

Crumble in tofu and stir to heat through.

Stir fry sauce and mix well.

Remove from heat and serve wrapped in tortilla with lots of hoisin sauce, burrito style.

Adapted from a recipe in minutemeals Vegetarian.

Sicilian Pasta Salad

8oz pasta shells or rotini
1c fresh green beans, trimmed and cut into 1-inch segments
1 medium summer squash, halved lengthwise and sliced 1/4" thick
12-oz jar marinated artichoke hearts with liquid
1/4c oil-packed, sun-dried tomatoes, drained and thinly sliced
2T red wine vinegar
1t dried oregano
salt and pepper to taste

Boil pasta according to package directions, until al dente, about 10-15 minutes.

Meanwhile, start steaming green beans, then add squash and cook until each is just tender.  Rinse under cold water and drain well.

Drain pasta, rinse under cold running water and drain well.  Transfer to a large serving bowl.

Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, and salt and pepper.

Toss to mix and coat.

Serve at room temperature.

Adapted from a recipe that appeared in Vegetarian Times, July 1998. 

Tuscan Bread Salad

4 slices sourdough bread, cut 1/2 inch thick
1 clove garlic, peeled and halved
2 ripe medium tomatoes, cut into 1/2 inch dice
15oz can white cannellini beans, rinsed and drained
1/4c chopped fresh basil

Dressing:
4 1/2t red wine vinegar
1t Dijon mustard
3T extra virgin olive oil
3T vegetable broth
salt and pepper to taste

Preheat oven to broil.  Rub bread slices with garlic.  Toast bread, turning one, about 2 minutes on each side.

Whisk together dressing ingredients until well blended.

Cut bread into small cubes and put into serving bowl.  Add tomatoes, beans, and basil.

Pour dressing over salad and toss to mix and coat.

Let rest 5 to 10 minutes before serving.

Adapted from a recipe by Kathy Farrell-Kingsley in Vegetarian Times Magazine, August 1998.

Raw Vegan Caesar Salad

1c raw pine nuts
juice of 1/2 lemon
1 medium clove garlic
1 scant tsp salt
1T olive oil
1/4 c or more water
1 date, chopped

Blend all ingredients, adding water as necessary, to achieve correct consistency.  Dressing should be fairly thick.

Serve over chopped romaine with black pepper to taste.  For more cheesy flavor, sprinkle nutritional yeast, if desired.

Sauerkraut Salad

This is an old family recipe. You won’t believe how good it is until you try it. Eat it as is (really!) or serve warm or cold on top of a veggie dog or brat.

1c sugar
1/4c vinegar
1 can sauerkraut
1/4c chopped green pepper
1/2c shredded carrots

Combine sugar and vinegar in a small pan and boil for a few minutes.

Meanwhile, drain sauerkraut and reserve juice.

Chop sauerkraut and combine with reserved juice, green pepper, and carrots.

Pour syrup over sauerkraut mixture and let refrigerate 12-24 hours before serving. The longer it sits, the better it is!

Julie’s Sumi Salad

1T oil
1/4c sunflower seeds
1/4c slivered almonds
1/2T sesame seeds
1 head cabbage, chopped
1 bunch scallions, sliced
2 pkgs top ramen noodles, crushed
Dressing:
1c oil
3T rice vinegar
3T cider vinegar
1/2c sugar
1t salt
1t pepper

Brown seeds and almonds in oil. Add to remaining ingredients.

Prepare dressing.

Combine and marinate overnight.

Tostada Salad

Carrots, diced
Corn, frozen
Zucchini, diced
Tomato, diced
Corn chips, crushed
Lettuce
Dressing:
Avocado and Salsa

Steam carrots, corn and zucchini. Combine remaining ingredients in a large bowl. Add steamed vegetables.

Prepare dressing.

Just before serving, mix dressing into salad.

adapted from The American Vegetarian by Marilyn Diamond