This is one of our mainstay side dishes. Sometimes a meal just needs a little taste of fruit. This "little taste of fruit" is somewhat substantial because it includes both nuts and raisins. It's very simple, and very tasty. On the subject of apples: we prefer to use McIntosh in season. As the fall progresses, we just try to choose Macs carefully. What works best is a tart-sweet, solid-flesh variety of apple. Pink Lady is a good alternative. This salad really rounds out a meal such as the Mediterranean String Bean Stew, with its cinnamon accent.
This salad is somewhat reminiscent of sushi. If you really want it to taste more like sushi, add a scant teaspoon or so of sugar with the vinegar as the rice is cooling. Do be sure and eat it at room temperature or even just a little tepid. It's a wonderfully satisfying salad, particularly on those summer days when you're hungry but not for anything hot. Serve it with Soy Sauce (very important, but I prefer to let each season to his or her own preference), cashews, rice noodles, sesame sticks, whatever such condiments you like.
This is an indispensable dish in our home. We enjoy this salad especially with simple steamed white rice. We like the medium grained variety of rice. Try it with this salad and you can be sure of a very satisfying and delicious meal. I owe this recipe to one of my sisters-in-law to whom I feel a debt of gratitude every time I prepare the salad. This is an unusual combination of ingredients that work together perfectly.
This is a wonderful Mediterranean influenced salad best eaten at room temperature. It has a subtle and well balanced flavor, and keeps very well for a number of days properly stored in the refrigerator. It's delicious eaten in a wrap with some cucumbers, perhaps a little lettuce and hummus. We served it as a main dish along with two excellent accompaniments: steamed string beans, and also carrots, steamed and then sauteed with butter, brown sugar, and lemon juice until the carrots become carmelized. It's also good with pita triangles brushed with garlic and rosemary infused olive oil and then baked at 350 for 5 minutes.
This is such a complete, yummy, salad in its vegetarian version. It makes an excellent summer meal, especially when fresh sweet corn is available. Consider adding grilled portabello mushrooms, cut into one-quarter or one-half inch strips. Or vegetarian bacon strips, perhaps 4 broken into large pieces (the Morningstar Farms brand is a great choice). The optionals and additions are well worth including!
This is a staple side dish in our home. It's worlds away from the store-prepared kind, at least the ones I've tried, although I do remember trying one of those that I thought was quite good. I think it may be that freshness is very important. Sometimes cole slaw keeps well, and sometimes, it doesn't. I'm not quite sure what makes the difference. Anyway, you'll find it's quite easy to prepare and worth the not-so-great-effort required.
We came up with this dressing one evening when we were cooking a supper that needed a salad. Normally we would have had a mesclun salad with vinaigrette. However, the only lettuce we had was iceberg, which doesn't take well to a vinaigrette dressing. So, we decided to experiment and came up with this dressing. It's simple, and very tasty on a lettuce such as iceberg which needs a dressing with more body than vinaigrette. This dressing also adds a lot to a wrap with Rice Pilaf (see recipe), hummus, and assorted fresh veggies.
For a while after becoming a vegetarian, I missed chicken salad. Not anymore! Try this combination, and then alter it to your own preferences. Even without embellishments, this salad makes a wonderful sandwich. Here are a few ideas for excellent additions: diced ripe avocado, mashed ripe avocado with a sprinkle each of salt and lemon or lime as a vegan substitute for the mayonnaise, diced hardboiled egg, chopped roasted lightly salted almonds, raisins, about one quarter cup of left-over rice. However you make it, try this salad on whole wheat bread, toasted lighter or darker as ever you prefer, with a little mayonnaise on the toast and a good layer of your favorite sandwich lettuce. M-m-m-m-m-m-m-m-m-m. Or, simply have this as a plated salad with accompaniments such as an "in season" tomato, sliced or diced as you wish. My husband, who is not a vegetarian, enjoys this salad very much.
This is a wonderfully satisfying salad with just a hint of spiciness. We have especially enjoyed having this salad with nacho cheese tortilla chips, a complete combination. In thirty minures or less, this salad can be table-ready.
Pay attention to the details of preparation, and you will be rewarded with a quintessential summer salad.
This is a simple recipe that really shows off the fresh peas.
I've become a real fan of this dressing. I use it as an alternative to vinaigrette on occasion, and also as an ingredient in different types of wraps, of which I'm also a great fan!
We really enjoy this warm-weather dish. Besides its wonderful taste, it is just beautiful with its variety of color. Most recently, we served it with a soft lettuce salad with a Balsamic vinaigrette along with some crusty bread. It really was a very satisfying meal. When this salad is freshly made, especially without the addition of mayonnaise, the colors of the different vegetables remain distinct. With the addition of mayonnaise, or as a left-over dish, the beets lend a definite shade of pinkish-purple to the whole salad.
Boiling the egg is what takes the most time, and the taste is worth every moment waiting for it to cook.
This is a complete salad. That is, all you need to add for a very satisfying meal is a tossed leafy salad and some good crusty bread. The method used here produces a distinct, yet subtle flavored salad without being "overdressed."
There was a time when I thought I could be a vegetarian every day, except for Thanksgiving. That has changed! I do feel so thankful for all that I've learned about how wonderful vegetarian cuisine can be, and doubly thankful to have this opportunity to share the results in this way.