Recipes for Salads

SALADS

Katie’s Broccoli Salad

    1 head of broccoli florets (larger pieces cut into bite size pieces)
    1/2 cup raisins
    1/4 cup of red onions (best to use red onions)
    Baco’s or any faux bacon product (if using slices, crumble)
    3 tablespoons white wine vinegar
    2 tablespoons cane sugar
    1 cup Veganaise (Veganaise works best)
    1 cup sunflower seeds (toasted)
Directions:
If using bacon slices (Prepare them now) Drain and crumble
In a large mixing bowl, combine the broccoli florets, onion and raisins herunterladen.
In a medium size bowl combine the Veganaise, white wine vinegar and the cane sugar.
Mix well and pour over the broccoli mixture, toss until well coated deezer herunterladen kostenlos. Refrigerate for 2
or more hours.
Before you serve, toss with the bacon or baco’s and sunflower seeds. 
Makes: 6 to 8 servings, Preparation time: 15 minutes, Cooking time: N/A


Cilantro Lime Ficken Salad

    1 package seitian or possibly tofu
    1 lime peel, grated finely
    2 limes, juiced (or more to taste)
    1/4 cup cilantro, finely chopped
    agave nectar to taste
    pinch of salt and pepper to taste
    1/2 cup or more vegan mayonnaise (I use Vegennaise.)
    1 apple, chopped
    3 celery stalks, chopped
    lettuce, tomato, or whatever toppings you’d like
Directions:
Mix all ingredients together, adding more or less to taste… I only had apples on hand but I’d imagine this would be just as great with grapes, craisins, etc…
Great stuffed in a pita, as a sandwich, or topped on greens itunes downloaden gratis nederlands!
I always have cilantro and limes that go bad… So this is a great way to use ’em up!!
Makes: 4 servings, Preparation time: 15 minutes


Spinach Salad with Fat Free Dressing

    baby spinach (1 lb)
    pine nuts (or almonds)
    raisins (or dried cranberries)
    Dressing:
    3 tablespoons balsamic vinegar
    2 tablespoons maple syrup
    4 tablespoons apple juice
    1-2 teaspoons fresh ground black pepper
    1-2 teaspoons olive oil (optional)
Directions:
This is a simple and yummy spinach salad with a sweet and tart dressing das boot downloaden. The dressing compliments the rich flavor of the spinach and nuts quite well and is also excellent over kale.
Soak raisins in hot water to plump them up…10 minutes or more ubuntu schrift herunterladen. Drain.
While the raisins are soaking, toast pine nuts in a dry pan. Constantly stirring…they burn quickly!
Wisk dressing together commerzbank kontoauszug herunterladen.
Toss everything together in a large salad bowl.


Sweet & Savory Potato Salad

    1 sweet potato (yam), cleaned with skin on
    2 tablespoons Dijon Nayonaise
    1 1/2 tablespoons pickle juice
    1 tablespoon minced purple onion
    1 tablespoon minced garlic chives
    grind sea salt
    grind black pepper
Directions:
Dice and boil the sweet potato until tender drain skype 7 herunterladen.
Mix with the Dijon Nayonaise, pickle juice, purple onion, garlic chives, salt & pepper.
I smash the potatoes until it’s as chunky or smooth as desired video herunterladen von facebook.
You can serve this warm or put in the fridge and serve cold.  It’s a little different from regular potato salad, as it’s a little sweet & savory – and no eggs!  =)  Hope you like it.  Feel free to experiment with extra herbs and spices.  I did this on a whim and enjoyed how it turned out, I hope you do too aktuellen windows media player kostenlos downloaden.


Cranberry Salad

    1 lb fresh cranberries
    1 large can crushed pineapple
    2 small cans drained mandarin orange slices
    1 cup sugar (fructose or evaporated cane juice)
    1 cup nuts, chopped (optional)
    2-3 cup whipped cream (see note below)
Directions:
Wash and sort cranberries, then grind in food processor or blender sims freeplay inhalte herunterladen. Add mandarins, pineapple, nuts, and sugar.  Let set overnight to blend flavors.  Just before serving fold in whipped cream. Garnish with additional whipped cream if desired.
Note: can use vegan whipped cream, such as Hip Whip, but Coconut Whipped Topping (see recipe) is superb in this recipe.
Also, you don’t have to wait overnight, but it really blends the flavors better if you do so.


Bean and Couscous Salad

    3/4 cup vegetable stock or water
    3/4 cup couscous
    handful of corn
    1/2 cup diced green pepper
    1/2 cup diced rep peppers
    1/2 cup cherry tomatoes, cut in 4
    handful of assorted beans and peas, drained and rinsed
    some green onion
    diced garlic
    lemon or lime juice
    pinch of cumin
    salt and pepper
    any other seasonings or veggies you like
Directions:
1. In a small pot, bring the stock or water to a boil. Remove from heat and add the couscous. Let it sit covered for 5 minutes and then fluff with a fork and transfer it to a large bowl.
2. Add the rest of the ingredients and toss.
3. Chill for 1 hour and up to 2 days.
Nutritional information per serving:  (1 cup/250 mL)
* Calories: 256
* Protein: 10 g
* Total fat: 4 g
* Saturated fat: 1 g
* Dietary cholesterol: 0 mg
* Carbohydrate: 47 g
* Dietary fibre: 9 g
* Sodium: 209 mg
* Potassium: 451 mg
Serves: 2-4
Preparation time: 10 minutes