Posts Tagged ‘salads’

A plant-based Thanksgiving feast: Lentil loaf, stuffed acorn squash, maple-Dijon roasted brussel sprouts topped with mushroom gravy.

Giving Thanks

At the beginning of the year, I made a commitment to go “Plant-based” (yes, completely vegan…no animals or animal products) for at least a year. I had been gradually reducing any animal products and most processed foods from my diet. I naturally eat fresh, local and whole foods, so going “all-the-way” was pretty easy. I’m

Corn-Tomato Salad

Corn-Tomato Salad/Salsa

Corn-Tomato Salad/Salsa Rating: 41 Prep Time: 15 minutesTotal Time: 15 minutes Servings: 3 cups Ingredients2 ears of fresh corn off the cob or 2 cups frozen defrosted corn 1 cup chopped grape tomatoes 1/2 cup chopped red onion 1/2 cup chopped cilantro approximately juice of one lemon 1/4 cup of olive oil salt and pepper

Mecca Azteca Salad with Shrimp

Mecca Azteca Salad

Mecca Azteca Salad Rating: 51 Servings: Serves 4Calories per serving: lowFat per serving: low IngredientsSalad: 1 cup shopped tomato 1 cup chopped jicama 1 cup chopped avocado 1/2 cup chopped red onion 2 Tbsp lemon juice 1/2 tsp sea salt 1 cup peeled & chopped cucumber 2 cups mixed salad greens 4 cups cooked quinoa,

Quinoa, Asparagus, Orange and Almond Salad

Quinoa, Asparagus, Orange and Almond Salad Rating: 41 Servings: 4-6 servings Ingredients1 cup red quinoa Salt and freshly ground pepper 2 cups water Supremes from 2 oranges 1 cup sliced blanched almonds, toasted 6 ounces fresh asparagus, sliced diagonally into 2 inch pieces, and blanched 6 ounces baby spinach Juice of one lemon 1/4 cup

Lentil, Carrot and Fennel Salad with Walnut Vinaigrette

Lentil, Carrot and Fennel Salad with Walnut Vinaigrette Rating: 41 Servings: Serves 6-8 Ingredients½ cup French green lentils 1 bay leaf ¼ cup medium sized red onion, diced 
2 cloves garlic, peeled and minced 2 carrots, peeled and julienned 1 bulb fresh fennel, cored and medium diced 
½ cup fresh parsley, chopped 
 and pepper

Grated Beet and Avocado Salad

Grated Beet and Avocado Salad Rating: 41 Servings: 4-6 Ingredients

2 cups grated raw beets (3 medium beets) 
2 cups grated jicama 1 avocado, thinly sliced 1/2 cup chopped cilantro 
3 Tablespoons orange juice 1 Tablespoon lemon or lime juice 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 1/2 Tablespoons olive oil 1/4 cup pumpkin

Arugula & Salmon Salad with Lemon-Rosemary Vinaigrette

Serves 4 Arugula & Salmon Salad with Lemon-Rosemary Vinaigrette Rating: 41 Serving Size: 4 Ingredients
Salmon 2 lbs. poached salmon fillets 1 Tbs. olive oil 1 garlic clove, crushed 1/2 Tbs. fresh rosemary, minced 1/4 cup white wine 1/4 cup water Salad & Vinaigrette 3 Tbs.fresh lemon juice 1 Tbs.Dijon mustard 1 garlic cloves, pressed 

Raw Tabbouleh, Broccoli Kale Salad with Flax crackers and Fruit Salad

Middle Eastern Cauliflower “Tabbouleh”

Middle Eastern Cauliflower “Tabbouleh” Rating: 51 Ingredients 1/2 head of cauliflower 1 cucumber 1 red onion 1/2 cup cashews 3/4 cup dried apricots 1 cup cherry tomatoes 1/2 cup olive oil 2 Tablespoons lemon juice 1 handful of chopped mint 1 handful of chopped parsley 1 handful of chopped cilantro Salt and pepper to tasteInstructionsPut

Southwest Quinoa Salad

Southwest Quinoa Salad Rating: 41 IngredientsOne cup dry quinoa One cup black beans One cup corn-frozen and thawed or cut off the cob One medium baked sweet potato, cooled and diced Handful of grape or cherry tomatoes, cut in half One diced yellow and/or orange pepper 1/2 cup chopped cilantro 1/2 cup pine nuts of