Salad Recipes
Salads can be so much more than chopped lettuce covered with dressing and croutons. Salads can include many combinations of vegetables, fruits, pastas, and sauces. They can be very quick and simple, or lavish and complex. And, salads are generally considered to be the staple of a most healthy diet.
Loraine’s Potato Salad
a vegan recipe contributed by Loraine Sweetland
1 gold (Yukon) potato for each person to be served (steam until cooked, cool, and remove peels/dice into bite size pieces)
1-2 celery ribs—dice into bite size pieces
1 can black olives—drain and cut into halves
1 can of garbanzos or chick peas/drain add
1 slice of 3-grain pecan slices for each person/Cedar Lake/cut into bite size pieces
1 red and 1 green sweet peppers/nice for color/ cut into bite size pieces
¼ red onion diced
1 raw zucchini diced into bite size pieces
Pa’s Lemon Pickles/cut into bite size pieces/use enough to give color and taste
Pa’s Lemon Pickle Relish/Use 2-3 heaping tablespoons—depends on number to be served
Season with garlic salt and onion powder/to your taste.
In early morning, mix with several tablespoons of Tofu Mayonnaise and let chill until lunch. Enjoy!
Apple and Fennel Salad
a vegan recipe contributed by Donna Blankenship
5 oz. Fresh Spinach
1 Small Fennel Head, sliced
2 Medium Granny Smith Apples, peeled and cubed
1 Small Red Onion, sliced
Thoroughly wash spinach. Dry and place in salad bowl. Add fennel, apples and onions. Toss with your favorite dressing (mine favorite is the Raspberry Dressing I make). Trim with fennel tops. 6 servings.