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Entry tags:
eat your greens.
One of my numerous New Year's Resolutions is to eat out less and rely less on pre-packaged foods. Thusly, I've been cooking quite a bit over the last week. I know it's not exactly salad season, but I've been making a lot of salads, anyway. Mainly because they're so easy to throw together, but also, it's terribly hot here.
Here, have some salad recipes. All of them are vegan.
Kale and Plum Salad
Combine everything into a large bowl and toss with your favorite raspberry vinaigrette.
[Notes: This was inspired by something I saw in the Whole Foods deli case about a year ago. I never did find the recipe in their online cookbook, so I more or less pieced it together from what I remembered being listed on the ingredients tag. Whole Foods makes it with a mix of kale and arugula, but I don't care for arugula, so I just doubled the kale. I prefer it with dried cranberries and pecans, but if cherries and walnuts are what's on sale, that works, too.]
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Kale and Apple Salad
Combine everything into a large bowl and toss with you favorite balsamic vinaigrette.
[Notes: I saw a picture of this on the internet about six months ago, and decided that I needed to make it immediately. Unfortunately, I wasn't able to find a recipe to go with it. I cobbled this recipe together by what was pictured, and I was pleasantly surprised with the results -- I seriously make this about once a week. The picture showed currants, but I always use raisins, mainly because my grocery store never seems to have currants. When I make this for parties, I use a mix of kale and spinach, and it's fabulous that way, too.
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Carrot and Raisin Salad
For the salad:
For the dressing:
Mix dressing ingredients in a small bowl until smooth. Combine salad ingredients into a large bowl, and toss with dressing.
[Notes: I buy shredded carrots when I make this -- my local grocery store sells them in 10 oz bags, and I use two. I don't know how that translates into whole carrots. 2 tbsp of pineapple juice (or apple juice) can be subsitituted for the Bragg Hawaiian dressing, although I really prefer the Bragg. It has ginger and noni in it, and that makes the whole thing a lot more interesting than the carrot and raisin salad your grandmother takes to the church picnic.]
Here, have some salad recipes. All of them are vegan.
Kale and Plum Salad
1 large bunch kale, chopped
4 decent-sized plums, cut into chunks
2 cups dried cranberries or dried cherries
½ cup pecans halves or walnut halves
Combine everything into a large bowl and toss with your favorite raspberry vinaigrette.
[Notes: This was inspired by something I saw in the Whole Foods deli case about a year ago. I never did find the recipe in their online cookbook, so I more or less pieced it together from what I remembered being listed on the ingredients tag. Whole Foods makes it with a mix of kale and arugula, but I don't care for arugula, so I just doubled the kale. I prefer it with dried cranberries and pecans, but if cherries and walnuts are what's on sale, that works, too.]
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Kale and Apple Salad
1 large bunch kale, chopped
2 medium Fiji apples, cut into chunks
2 cups carrots, finely diced
2 cups raisins or dried currants
½ cup slivered almonds
Combine everything into a large bowl and toss with you favorite balsamic vinaigrette.
[Notes: I saw a picture of this on the internet about six months ago, and decided that I needed to make it immediately. Unfortunately, I wasn't able to find a recipe to go with it. I cobbled this recipe together by what was pictured, and I was pleasantly surprised with the results -- I seriously make this about once a week. The picture showed currants, but I always use raisins, mainly because my grocery store never seems to have currants. When I make this for parties, I use a mix of kale and spinach, and it's fabulous that way, too.
--
Carrot and Raisin Salad
For the salad:
20 oz shredded carrots
3 cups raisins
3 cups pineapple, cut into small chunks
For the dressing:
1 cup vegan mayonaise
2 tbsp Bragg Hawaiian salad dressing
2 tbsp poppyseeds (optional)
Mix dressing ingredients in a small bowl until smooth. Combine salad ingredients into a large bowl, and toss with dressing.
[Notes: I buy shredded carrots when I make this -- my local grocery store sells them in 10 oz bags, and I use two. I don't know how that translates into whole carrots. 2 tbsp of pineapple juice (or apple juice) can be subsitituted for the Bragg Hawaiian dressing, although I really prefer the Bragg. It has ginger and noni in it, and that makes the whole thing a lot more interesting than the carrot and raisin salad your grandmother takes to the church picnic.]