This salad is somewhat like a vegan Italian antipasta. It is refreshing, and perfect for an appetizer before the main meal.
This salad is so easy to put together, and may be made ahead of time. It can serve as a side salad for a dinner of soup and bread, or as a light main course for lunch when sprinkled with sunflower seeds or chopped nuts.
We have had good luck growing Tree Collards this year (also known as Tree Kale or Walking Stick Kale). They provide highly nutritious greens that work well in stews and also in this lovely green salad.
Stilton Blue is a special blue cheese made in the UK, my family's favorite! If you cannot find it, use Roquefort, Gorgonzola, or any Blue Cheese instead.
Here is a vegan salad that is loaded with complete protein. It is a light dish that is perfect for a hot summer day. Be sure to use mild onions in this dish. If they are too sharp, soak them in water for several hours, before draining and patting dry.
This is a sweet salad with exotic spices in the background. Creamy potatoes with a nice bit of crunch in the vegetables! Use store-bought Old Bay or make your own here!
This salad may be made a day ahead of a special dinner. It keeps well when covered and refrigerated. We like it for a light, low-calorie lunch.
This is a crunchy salad that goes well with spicy dishes. It packs well in lunch boxes, and may be used as an appetizer as well with its refreshing, slightly sweet flavor.
This salad has no added oils or fats other than what is in the yogurt. It has a fresh, crunchy texture and taste.
Fresh green beans paired with baby corn are especially nice when dressed with a lovely vinaigrette. This salad is best chilled.