This salad is as healthy as it is beautiful. The mixture of textures and colors makes it a fantastic choice for special meals. With legumes, nuts, and fiber-filled fruits, it would also work for several days worth of filling lunches. You get an extra anti-inflammatory boost from red apples, dark grapes, pomegranate seeds and juice, walnuts, beans, celery, and dark leafy greens.
Read MoreSince everyone likes different combinations and has different ingredients on hand, I created a template for chopped salads that last for days — just the proportions for the salad, a list of possible ingredients in each category, and links to recipes for delicious plant-based salad dressings.
Read MoreThe Waldorf salad was created for the first time over 125 years ago, but its appeal endures. In this version, fresh cherries add welcome contrasts in texture and taste to the apple, celery, and raisins. Additional variation ideas are provided.
Read MoreThis salad takes advantage of freekeh, a grain derived from young wheat that cooks relatively quickly, it has a nutty flavor, and it’s a whole grain. In this salad, which could serve as the main dish of a meal, and would be lovely at a summer picnic, freekeh is tossed together with roasted vegetables, currants (or other dried fruit), lemon zest, and a light dressing. It can be served cold or at room temperature, can be customized, and goes well with many foods.
Read MoreThis recipe offers three flavor combinations for this favorite dish. You can use the recipe as a guide and let your creativity flow to create your own combinations. This plant-based potato salad can also be oil-free if you use a no-oil mayonnaise.
Read MoreThis slaw tastes a bit like cold sesame noodle appetizers with its peanut sauce dressing. The gorgeous colors of the vegetables make this as attractive as it is delicious.
Read MoreMost Caesar salads are calorie bombs, with some dressing recipes calling for over 1/2 cup of oil (over 1,000 calories). I’ve tinkered a long time with my Caesar salad components and am very happy to say that this plant-based, oil-free solution delivers a bright, fresh, creamy, umami-edged, and all-around wonderful tasting salad. This takes the guilt and confusion out of Caesar salads!
Read MoreThese simple salads are great ways to use up the cucumbers from your garden. With four variations, you can mix and match your salads with a variety of meals. These recipes go well with seedless cucumbers as well and take almost no time to make.
Read MoreWhat a great way to make no-oil croutons, and so fast! The air fryer makes it easy, and aquafaba, the liquid in cans of chickpeas help the spices stick to the bread cubes. Oven instructions are also provided.
Read MoreIn this gorgeous salad, the beets taste sweet and mild, and the lemon zest pulls all the tastes together for one wonderful mouthful after another. You’d never guess it’s made without oil and is 100% healthy!
Read MoreThis lovely salad with my overhauled dressing recipe (taking out the sugar and oil) will please lovers of Catalina dressing.
Read MoreThis salad showcases jicama, that sweet, crunchy, low-calorie vegetable from Mexico. In this delicious and healthy dish, jicama complements corn for a summery dish that’s light but also filling.
Read MoreJicama combines with cabbage, avocados, onion, cilantro, and a fresh citrusy dressing made with orange and lime juices. Without oil or added sugar, this salad is ridiculously healthy!
Read MoreGreat use of a spiralizer or mandoline! The taste of this simple slaw has a depth and subtlety that may surprise you. It’s super-healthy and low-calorie, but you’ll be too busy enjoying the flavor to think about it.
Read MoreRaw kale?? Yes, if you chop it in a food processor, you get pieces the size of your pinky nail, and the pieces are easy to chew. The peanut dressing on this salad is addictive.
Read MoreThis salad has the taste of a Greek salad but is much healthier. Packed with protein and fiber, this salad does your body good. But the flavors keep your mouth happy.
Read MoreThere are so many great flavors and textures in this salad—your mouth will have a great time! The Asian-inspired dressing is mellow and satisfies that sweet-sour craving many of us have.
Read MoreI like filling salads, especially for dinner. This salad combines grains, beans, and greens with a no-oil lime-cumin dressing. The flavors meld together even as you enjoy the different shapes and textures of the ingredients.
Read MoreThis oldie-but-goodie salad never ceases to satisfy. The flavors of the walnuts, apples and celery are surprisingly strong and complementary. The crunchy texture is always welcome.
Read MoreThis salad is as lovely to look at as it is to eat. The title may make it sound too spicy for your crowd, but don't worry—t’s not. The variety of textures makes this no-oil, plant-based salad a lovely entree or side dish.
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