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I just posted one here:<br><br><br><br><a href="http://www.veggieboards.com/boards/showthread.php?s=&threadid=7374" target="_blank">http://www.veggieboards.com/boards/s...&threadid=7374</a><br><br><br><br>
It's so good!!!
 

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I've always been a fan of the 3 or 4 bean salads.<br><br><br><br>
Also, slicing up some tomatoes and onions (and maybe cucumbers), mixing them w/salt, pepper & balsamic vinegar, letting them refridgerate for at least an hour is a fantastic salad!<br><br><br><br>
My other favorite is a red potato/sweet potato/spinach salad. You cook both kinds of potatoes, cut them up into bite-sized pieces (leaving the red's skins on), mix the two kinds, place them (still hot/warm) on a bed of uncooked spinach and drizzle a vinegrette over all. Yum!<br><br><br><br>
(Basically, I just really, really like vinegar and try to find an excuse to eat it!)
 

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Ohhh, I just posted an apple beet slaw (shredded beets, granny smith apple, rice vinegar, sugar) super simple in the beet thread.<br><br><br><br>
Also like raw spinach, orange sections, red onion, and almonds with a lemon/orange viniagrette (sp?), or raw spinach with golden raisins, almonds, dried cherries...with rasberry viniagrette.
 

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i like chickpea salad (chickpeas, red bell pepper, red onion, raisins, lemon juice & lots of olive oil -sometimes veggie bacon too) and potato salad that i made once w/ a bunch of stuff i found in the fridge and never manage to get it right again... :/
 

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This is my favorite salad, and it's so simple! <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"><br><br><br><br>
Add baby spinach leaves(+ any other greens you'd like) to a bowl. Then add your favorite salad dressing(i like a mixture of krafts' light done right italian and red wine vinegar). Add crumbled blue cheese on top, along with crushed walnuts(or any nuts you'd like). Slice strawberries or apples or any other fruit and lay them on top of the salad. It's so delicious, and easy!<br><br><br><br>
Optional ingredients:<br><br>
bacos<br><br>
croutons<br><br>
sunflower seeds<br><br>
chow mein noddles<br><br>
anything you'd like!
 

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Salad:<br><br>
Large head Romaine, sliced.<br><br>
Optional thin slice fennel (aka anise) bulb<br><br><br><br>
Dressing:<br><br>
2 Tbl. Olive or peanut oil.<br><br>
2 Tbl. Dark sesame oil.<br><br>
2 Tbl. Soy sauce or Braggs<br><br>
2 Tbl. Raspberry vinegar<br><br>
Minced garlic to taste<br><br>
Salt and pepper to taste<br><br>
Minced chives to taste<br><br>
Pineapple juice to taste.<br><br><br><br>
Toppings:<br><br>
Small can pineapple tidbits, drained, save juice.<br><br>
Toasted slivered almonds (about ¾ cup) or chopped smoke house almonds.<br><br>
1 pkg. Raman style noodles, stir fried in peanut or grapeseed oil<br><br>
Sliced green onions or scallions<br><br><br><br>
Extra firm tofu matchsticks (about ½ package) stir fried in peanut or grapeseed oil and finished in a reduced soy sauce or Braggs to coat the tofu in thick syrup. Add a large handful of sesame seeds to the wok. When they begin to pop stir them into the tofu. Cool<br><br><br><br>
Dress the salad with about a third of the dressing. Add the toppings in an arrangement or in a hodgepodge design. Add the cooled tofu in a scattering across the top. Serve with extra dressing on the side. Sneak a small bowl for yourself because there are never any leftovers.
 

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I really love apple-carrot salad and it is so easy to do that I am able to make it almost every day. Just shred apples, carrots, put som honey over it, walnuts or any nuts you like and you have it :)
 

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Whooooooh 2003!
I don't know any of these guys! Welcom Lucia!
One of my favorite salads was a staple at steakhouses- the chopped salad with blue cheese
Now I mix romaine with
apples,
walnuts,
frozen peas
celery
green olives- usually the cheap sliced ones in jars
balsamic vinegrette


And carrot raisin salads! that was a popular salad some years back. Just shredded carrots, pineapple chunks, raisins and a vegan mayo dressing., I should make this with tofu or cashew mayo. some coconut flakes would be good

I've found I really like to make a pasta salad with brown rice. I made shells with peas, vegan mayo, pickle relish,
celery, grape tomatoes, diced onion and pepper, black beans and added some brown basmati rice
 

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@Naturebounds wild salad belongs here too! Rice gave a great texture

The first time I tried making vegan mayo where you drizzle the oil over the soymilk and lemon in a food processor I only had vanilla soy milk. It made the waldorf dressing I'd been trying to recreate from how my grandmother made it. Chunks of apples, pineapple, celery, walnuts, grapes-- What am I missing?
 

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I'm a relatively boring salad-eater LOL. I always make a big giant batch of salad I can grab whenever; it usually consists of: baby spinach, chopped romaine or other lettuce, chopped cabbage (super filling!), carrots, celery, red pepper, and sometimes cauliflower. Depending on what's in season, I'll add other stuff too. Sometimes kale, sometimes cucumber, etc.

My favourite dressings are a simple white balsamic vinaigrette, or if I'm in the mood for creamy, a home made ranch dressing made with cashew cream - YUMMY!! :D
 

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@Naturebounds wild salad belongs here too! Rice gave a great texture

The first time I tried making vegan mayo where you drizzle the oil over the soymilk and lemon in a food processor I only had vanilla soy milk. It made the waldorf dressing I'd been trying to recreate from how my grandmother made it. Chunks of apples, pineapple, celery, walnuts, grapes-- What am I missing?
Yes, I love my wild rice salad! It's just several cups of cooked and cooled wild rice, raw chopped apple, raisins, chopped onion, chopped celery, walnut pieces, and a little maple syrup rubbed in there. I also add cinnamon and nutmeg, and sometimes I add a little Dijon too.

I made a waldorf type salad for a work potluck and I honestly didn't think anyone would touch it as they are really into junk food in my department. So here I was with this raw vegan salad and people ate it up like you wouldn't believe lol! It was raw broccoli, apples, raisins, onion, and homemade cashew mayo. Seems like I am missing something but that's all I can think of off the top of my head. I might have added raw spinach too. I thought I had a photo but I can't find it.

Another awesome one is fruit salad with SoDelicious Cocowhip. I made this one with mandarin orange slices, banana, cherries, shredded coconut, green grapes, and a mixture of coconut yogurt and Cocowhip. I remember when my Grandma made something similar growing up using coolwhip.
 

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Hi! I tried the watermelon salad at Panera minus the feta, and it was really good. It was small cubes of watermelon on a bed of spicy arugula, with almond slivers and some sort of cooked "ancient grains" mixture ...it wasn't just quinoa (like in their quinoa kale Mediterranean) it had something darker, and more toasty mixed in. Topped with vinegrette of some sort. I definitely would recommend this to people because I had never tried a watermelon salad in my life and was pleasantly surprised.

I also make salad with kale instead of lettuce, and top it with a homemade sesame tahini dressing (olive oil-3 Tbsp, 1 Tbsp sesame oil, 1 lemon juiced, tahini (maybe about half a cup, can add more or less), salt and either crushed garlic or garlic powder, add water to thin to desired consistency. You can throw anything else you like in, veggies and pulses, or just a little tomato, or some slices of mandarin orange.

Vegan Cobb salads are great. Chickpeas, avacado, tomato, onion, romaine or other lettuce, can add vegan chkn, cucumbers, asparagus and/or sliced nuts. For a more carni-style, definitely use the vegan chkn (avacado is in place of the egg), and add vegan cheese or a "creamy" vegan dressing. You can find recipes for vegan ranch or "honey" mustard.

I also like Greek style salads with everything in them except the kitchen sink (lol)...chickpeas, tomato, onion, lettuce mix, black or Kalamata olives, with a Greek style dressing...and if you want add artichoke hearts, bell peppers, avacado, shredded Daiya or vegan salami. I usually just make them without the mock meats, though, that's why I have chickpeas instead.
 
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