25 Jul 2006

Salad Days

We tend to just stick to the same old salads every day as they require no thought. Time to get a bit more adventurous. has kindly given me permission to post some of their interesting salads. I am sure you will enjoy them as they are very different and are absolutely delicious. I have made a couple of minor changes to make them Vegan.

Wilted Spinach Salad with Tangerines
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4

2 Tbsps. lite soy sauce
2 Tbsps. fresh lemon juice
1 tsp. vegetable oil
1/3 cup veggie stock, approximately
1 cup onion\cooked, sliced
1-1/2 cups fresh mushrooms\cooked, sliced
1 cup bean sprouts
4-1/4 cups fresh spinach\cooked, torn
2 tangerines, peeled and segmented

Stir together first 3 ingredients in a bowl. Set aside. Heat 3 Tbs. stock in a wok or heavy nonstick skillet over medium-high heat. Stir-fry onion and mushrooms 3 minutes. Remove from pan. Add more stock to wok and stir-fry bean sprouts. Remove. Add spinach. Toss 1 minute until leaves begin to wilt. Add onion mixture, tangerines, and soy sauce mixture to wok. Toss 1 minute. Serve immediately.

Thai Cucumber Salad
Preparation Time: 10 minutes
Marinade Time: 30 minutes
Serves: 4

1/2 cup rice or white wine vinegar
2 Tbsps. brown sugar, firmly packed
1/2 lb. European cucumbers, cut into 1/4 inch slices
4 shallots, peeled and thinly sliced
1/4 tsp. chili pepper flakes
1 Tbsp. cilantro or parsley, chopped

Combine vinegar, sugar and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously until sugar is dissolved. Combine with remaining ingredients in a bowl. Toss and marinate at least 30 minutes before serving.

Cool Radiatore Melon Salad
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 6

1 lb. Radiatore or other medium egg-less pasta shape, uncooked
1/2 honeydew melon, cut into ½-inch chunks
1/2 cantaloupe, cut into ½-inch chunks
1/2 cucumber, peeled, seeded and cut into ½-inch chunks
1/2 cup limeade concentrate
2 Tbsps. vegetable oil
1 tsp. chili powder
1 tsp. salt

Prepare pasta according to package directions. While pasta is cooking, toss the honeydew, cantaloupe and cucumber together in a large bowl. In a small mixing bowl, whisk together the limeade concentrate, oil, chili powder and salt. Add the dressing to the fruit mixture. When pasta is cooked, drain well, rinse with cold water, drain again and stir into mixture. Serve cold.

Avocado Salad with Tomato Dressing
Preparation Time: 15 minutes
Serves: 4

2 Tbsps. sun dried tomatoes
1 clove garlic
1/8 tsp. salt (optional)
1-1/2 Tbsps. balsamic or red wine vinegar
2 Tbsps. olive oil
1 Tbsp. water
1/2 tsp. basil, or 1 Tbs. fresh, minced
1 ripe firm avocado, halved, pitted, peeled and sliced
2 tsps. lemon juice
1/4 lb. vegan mozzarella cheese, cut into 1 inch cubes (I used marinated tofu instead)
4 cups alfalfa sprouts or lettuce, finely chopped
2/3 cup seasoned croutons
2 Tbsps. grated vegan Parmesan cheese

Drain tomatoes (if oil packed) and mince. Combine garlic and salt in a mortar and mash to a paste. Combine garlic paste with tomatoes, vinegar, oil, water and basil in a jar with a tight-fitting lid. Shake vigorously until emulsified. Combine avocado, lemon juice and cheese in a mixing bowl. Add enough dressing to coat well. Toss and serve on a bed of sprouts. Sprinkle with croutons and Parmesan cheese.

White Bean Salad with Lemon Mustard
Marinade Time: 30 minutes
Serves: 4

2 lbs. canned white navy beans, or canellini beans, rinsed and drained
2 Tbsps. chopped pimento
2 Tbsps. parsley
1 Tbsp. plus 1 tsp. olive oil
2 Tbsps. lemon juice
1-1/2 Tbsps. water
1/4 tsp. dry mustard
1 clove garlic, minced
1/4 tsp. salt (optional), or to taste

Combine beans, pimento, and parsley in a salad bowl. Combine remaining ingredients and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over beans. Set aside 30 minutes before serving.

Veggie Salad
Preparation Time: 15 minutes
Serves: 4

1/2 lb. zucchinis, cut into thin strips
1/2 lb. carrots\grated, cut into thin strips
1/2 lb. turnip\raw, cut into thin strips
1 clove garlic, minced
1/4 cup olive oil
2 Tbsps. red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dill, or 1 tsp. fresh, chopped
1/4 cup parsley, minced

Combine first 3 ingredients in a salad bowl. Combine next 5 ingredients in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour dressing over vegetables. Sprinkle with parsley and toss.

There are many more vegetarian and vegan salads at plus an excellent article by Brenda R. Carlos on Pasta Salads.


"Prince Charles is very relaxed at the table, throwing his salad around willy-nilly. I didn't find him stiff at all." Madonna

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writer said...

now i know what i'm having for dinner. yum!

dotbar said...

My dh and I are eating nothing but fruit and veggies with the odd bread roll or rice thrown in to drop pounds. We allow ourselves one free day to eat whatever we want. The surprising thing to me is that I don't miss meat. Doing this we are losing a pound a week doing this. It's a great feeling to know we are eating so well!

dotbar said...

I guess I should mention we also eat beans, lentils, yogurt and cheese in small portions also.

KleoPatra said...

Oooooooh, love your salads!! Which one shall i try first?

Decisions, decisions...