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1 c. broccoli florets
1 c. tomato pieces
1/2 c. whole black olives
2 Tbsp. almond slices
1 recipe Zesty Dill Dressing
ZESTY DILL DRESSING:
1 Tbsp. grapeseed Vegenaise
1 Tbsp. Tofutti Sour Supreme
1 Tbsp. cold water
1/4 tsp. Vegetarian Express Lemon Dill Zest
1/4 tsp. all-purpose veggie salt
1. Mix all salad ingredients except Zesty Dill Dressing, and put into a pretty glass serving bowl.
2. To prepare dressing, mix all the ingredients together until well blended. Put the dressing into a small glass bowl and let everyone put their own dressing on.
Yield: For salad: 5 half-cup servings plus 2 Tbsp. For dressing: 3 Tbsp.
This salad is not only colorful, but delicious! I love the Lemon Dill Zest seasoning. It has a wonderful flavor!
Linda Johnson
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2/3 c. canola oil
1/2 c. sugar
1/2 c. lemon juice
2 tsp. poppy seeds
1/2 tsp. salt
1 tsp. prepared mustard
2 c. romaine lettuce, washed, drained and torn into small pieces
2 c. baby spinach, washed and drained
1/2 c. slivered almonds, toasted
1/2 c. pineapple tidbits
1/2 c. mandarin oranges
1 Tbsp. scallions, snipped with scissors, including green stems
1 medium avocado, peeled and cut into small cubes
1. In a small mixing bowl, combine the first six ingredients and mix together with a wire whisk. Stir until smooth. Set aside in refrigerator.
2. In a large bowl, combine all remaining ingredients. Drizzle with just enough dressing to coat the entire salad. Save any leftover dressing in a sealed container for more salad later!
Yield: 1 cup dressing/four salads - 1 1/2 cups each
This salad dressing has such an amazing tangy flavor and it can be made the day before. I like my dressing cold so this is a good option for me. For an extra special touch, put your salad plates in the freezer and bring them out just before serving! This is one of my favorite salads to serve for company or special family dinners! Enjoy!
Brenda Walsh
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1 c. shredded cabbage
1/2 c. shredded carrot
1/2 c. chopped walnuts 1/2 c. diced apple
1/2 c. chopped celery
DRESSING:
2 Tbsp. Grapeseed Vegenaise
1 Tbsp. honey
1/2 tsp. poppy seeds
1/2 tsp. soy milk
1. Combine the first five ingredients in a medium-sized mixing bowl and set aside.
2. In a small mixing bowl, combine all the dressing ingredients and stir until well blended.
3. Pour over the cabbage mixture and stir until all ingredients are well coated with the dressing. Serve immediately or refrigerate until ready to serve.
Yield: Two 3/4 cup servings
This salad is wonderful for a brunch, light supper or even a picnic. For individual servings, I hollow out a red apple and then fill it with the cole slaw. You can sprinkle a few chopped walnuts and grated carrot at the base of the apple.
Cinda Sanner
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1 c. chili beans, not drained
1 c. romaine lettuce, torn in pieces
1/2 c. chopped tomato
1/4 c. fresh sweet corn (may use frozen or canned)
1/4 c. shredded light-colored gluten
1/4 c. sliced olives 1 Tbsp. fresh chives 1 tsp. canola oil
1/4 tsp. all-purpose veggie salt
1. In a skillet over medium-high heat, put the teaspoon of canola oil and add the gluten and seasoning. Fry until golden brown and set aside.
2. Spread lettuce around a glass serving plate. Cover the lettuce with beans, leaving some of the lettuce showing all the way around.
3. Sprinkle corn on top, then the tomatoes. Place the shredded gluten in the middle of the salad and sprinkle the olives and chives on top. To garnish, place a dollop of Tofutti Sour Supreme on top and serve with mild salsa.
Yield: Six 1/2 cup servings plus 1/4 cup
To make this salad even better, add a 1/2 cup cooked brown rice to your layers. This is a perfect salad for two - just add some dinner rolls and some homemade cookies. My husband and I love eating simple suppers. We take our meal outside and enjoy watching the birds and deer that come and visit our backyard. I love all the wonderful things in nature that God gave us to help rest our minds. You will be blessed too as you spend some time with your family in eating good food and enjoying each other's company.
Linda Johnson
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1 1/2 Tbsp. lemon juice
1/2 c. orange juice
1/4 c. canola oil
2 tsp. honey
1/2 tsp. celery salt
1/2 tsp. prepared mustard
4 c. romaine lettuce, washed, drained and torn into small pieces
1/2 c. pecans, toasted
1/2 c. dried cranberries
1 c. butternut squash, baked and cut into cubes
1. In a small mixing bowl, whisk together the first six ingredients. Stir until smooth. Set aside in refrigerator.
2. Combine the last four ingredients in mixing bowl. Drizzle with the dressing, toss well and place on individual chilled plates or serve family style in a chilled glass salad bowl. Garnish with extra cranberries.
Yield: 4 salads, one cup each
This salad has a mouth-watering tangy citrus dressing that compliments and intensifies the flavor of the squash. Try using different kinds of nuts as well as other dried fruits. You can also used different types of lettuce and greens, including baby spinach! I love this for a meal all by itself!
Brenda Walsh
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1/2 c. edamame (green soybeans), shelled and cooked
1/2 c. canned chick peas, drained and rinsed
1/2 c. chopped zucchini
1/2 c. shredded carrot
2 Tbsp. fresh lemon juice
2 Tbsp. extra-virgin olive oil
1/8 tsp. cayenne pepper
1/4 tsp. salt
1 Tbsp. fresh chopped basil, optional
2 c. romaine lettuce, torn into pieces
1. Combine the first four ingredients in a medium-sized mixing bowl.
2. In a smaller bowl, combine the fresh lemon juice, olive oil and seasonings. Stir until well blended.
3. Pour the dressing over the beans and vegetables and stir well. Serve over a bed of torn romaine lettuce.
Yield: Two 3/4 cup servings
My husband Joel has run quite a few marathons, including the Marine Marathon and the Boston Marathon. When he is training for them he needs extra nutrition for energy that will go the distance. I decided to call this salad “Marathon Salad” because after you eat it YOU should be able to run a marathon! Well, maybe not the whole 26 miles, but at least around the block!!
Cinda Sanner
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