Chopped Thai Salad

1 can coconut milk
1/4 cup creamy peanut butter
1 tablespoon yellow curry powder
1 clove garlic
juice of a lime
1-2 teaspoons sriracha
1 teaspoon kosher salt (or to taste)
3 cups chopped kale
2 cups chopped Napa cabbage
1 red bell pepper, chopped
1 cup shredded carrots
1 cup chopped mango
1/2 cup chopped peanuts
1/2 cup chopped cilantro

Place all ingredients in a blender (coconut milk through salt) and blend on high speed until very smooth. Place dressing in a saucepan, bring to a boil then simmer until reduced and thickened, about 10 minutes. Set aside to cool. 

Place remaining ingredients into a large bowl, toss with dressing and serve immediately.

Thai Green Papaya Salad

SERVINGS: 6

5 tablespoons fresh lime juice

3 tablespoons (packed) palm sugar or golden brown sugar

2 tablespoons plus 2 teaspoons fish sauce (optional)
4 garlic cloves, minced
3 Chinese long beans, halved crosswise or 15 green beans
One 1 1/2- to 1 3/4-pound green papaya, peeled, halved, seeded
10 large cherry tomatoes, halved
1 cup chopped fresh cilantro
2 green onions, very thinly sliced
1 fresh red Thai chili with seeds, thinly sliced
2 tablespoons coarsely chopped salted peanuts

Whisk first 5 ingredients in medium bowl. Set dressing aside. Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya, 2 green onions, chili, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve. to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chili, and green beans. Pour dressing over and toss. Sprinkle with chopped peanuts. Serve.

Shamrock Salad

In Ireland, a 'shamrock' salad is made with a mixture of fresh greens, such
as dulse, watercress, sorrel, burnet, or whatever grows in the garden. This
salad is flavored with garlic, another favorite Irish food that has been
known and eaten in Ireland since ancient times.

1 garlic clove, peeled and minced or crushed
Salt
1 to 2 tablespoons wine vinegar
1/2 teaspoon dry mustard
5 to 6 tablespoons olive oil
Freshly ground pepper
2 quarts mixed salad greens, washed, dried, torn into bite-size pieces, and chilled

In a salad bowl, combine the garlic, salt to taste, vinegar, and mustard.
Crush with a pestle or back of a spoon. Gradually add oil; season with
pepper. Blend with a whisk or fork. Add greens; toss to combine well. Serve
at once.

Vegetarian Chicken Salad with Green Fruit

Chicken Salad with Green Fruit

3 small cans of Soy Chick (to equal 3 lbs. of boneless, skinless chicken breasts)
1 cup heavy cream
2 cups honeydew melon balls (or chunks if you dare)
2 cups cucumber balls (leave green skin on)
2 cups green grapes-split
1 cup blanched sliced almonds
1 1/2 teaspoons black pepper, optional
1 teaspoon salt
Grated zest of 1 lemon
1/2 cup chopped fresh dill
1 cup mayonnaise
1 tablespoon lemon juice (blend with mayonnaise)

Preheat oven to 350 degrees F.

Arrange soy chicken in a single layer in a large baking pan. Spread evenly with the cream and bake until done to your taste, about 25 minutes.

Cool completely in the cream then remove the soy chicken and shred it into bite-size pieces. Combine with the rest of ingredients and toss to mix. Serve chilled.

Veggie Grilled Chicken Cobb Salad

Chicken or Soy Chick Version

Replace 1 1/4 boneless skinless chicken breast halves with equal amounts of Soy Chick or Soy Curls
3 tablespoons purchased balsamic vinaigrette or use recipe below

Salad

2 eggs
6 cups torn romaine lettuce
1 tomato, halved, sliced thin
1 avocado, pitted, peeled, and thinly sliced
1/2 cup of baby corn (about 8 from a 14 oz can, rinsed
1/4 cup baco bits
2 green onions, diagonally thinly sliced (about 1/4 cup)
1 1/3 oz (1/3 cup) crumbled blue cheese or feta cheese or crumbled extra-firm tofu
2/3 cup balsamic vinaigrette

1. Heat grill. Grill Soy Chicken or Soy Curls on grill. If using chicken, place chicken over med. heat.
Cook 15 to 20 min. or until chicken is no longer pink in center, turning and brushing with the 3 tablespoons of dressing. Remove chicken from grill, place on plate. Cover, cool at least 30 min.


2. Meanwhile, place eggs in small saucepan. Add enough water to
cover by 1 inch. Bring to a boil. Immediately remove from heat,
cover and let stand 15 min. Drain; rinse with cold water. Place eggs
in bowl of cool water and let stand 10 min.

3. To serve, cut chicken or chicken substitutes crosswise into 1/4 inch thick slices. Peel
eggs; cut into slices. Arrange lettuce on large serving platter or
individual plates or bowls. Arrange chicken, eggs, tomato, avocado,
corn, and bacon over greens. Sprinkle with onions and cheese. Serve
with 2/3 cup of dressing.

4 large servings


Balsamic Vinigrette
-------------------

4 tablespoons balsamic vinegar
2 teaspoons of dijon mustard
1 to 2 teaspoons of honey or 1 packet stevia powder
1 teaspoon garlic, minced
4 tablespoons of olive oil
4 tablespoons of water
salt and pepper to taste

1. in blender, mix vinegar, mustard, honey, and garlic
2. drizzle in oil, while mixing
3. add water one tablespoon at a time, while mixing
4. add salt and pepper to your taste

Mango Strawberry Salad

2 cups strawberries
2 cups mango
1/4 cup walnuts, chopped
1/4 cup pinenuts
1 T. orange juice
1 T. lemon juice
1 package stevia

Toss all ingredients together in a medium-sized bowl.

Serves: 8.

Arugula, Blackberry & Nasturtium Salad

This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers
is as close to sublime as food gets!

12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbls walnut or olive oil
2 Tbls raspberry vinegar
1 Tbls balsamic vinegar
1 Tbls honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbls finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium

(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower
beds.)

Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar).  Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.

Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and
lavender.

Cool Cucumber Veggie Chicken Salad

1 cup dried Soy Curls, rehydrated in 2 cups water and 2 T. Bill's Best Chicknish' to replace 2 - 10 ounce cans chicken chunks, drained
1/2 to 1 cup chopped pecans, toasted
1/2 cup chopped celery
1 11 ounce can mandarin oranges, drained
3/4 cup creamy cucumber dressing, drained

Rehydrate the Soy Curls and allow to sit in liquid for about 30 minutes. Pour off excess liquid. Saute in skillet with extra-virgin olive oil. Cool and then mix all ingredients together. Allow to chill in fridge. Garnish with fresh cucumber slices. Serve.

Apple Lettuce Salad

Apple Lettuce Salad

1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons vegetable or extra-virgin olive oil
4 1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
Dash of salt, pepper, cinnamon, and nutmeg
1 medium red apple
1 medium green apple
6 cups torn green leaf lettuce
6 cups torn red lettuce

In a large bowl, whisk first ten ingredients until blended.
Add apples, toss. Place lettuce over apples mixture (do not toss).
Refrigerate. Toss right before serving.

Yield 12 servings

Beautiful Fruit Cup

3 oranges
2 unpeeled tart red apples, cored and diced
2 firm-ripe bananas, sliced about 1/2 inch thick
1 cup halved seedless or seeded red grapes
2 Bartlett pears, peeled, cored and diced
1/4 cup pomegranate seeds
1 tablespoon lemon juice

Working over a large bowl to catch any juices, peel and segment the
oranges; place in the bowl. Add apples, bananas, grapes, pears,
pomegranate seeds and lemon juice; mix lightly. Serve at once or
cover and refrigerate for up to 3 hours.

Cream Cheese Dressing
Yield: About 1 1/2 cups.

1 (3-ounce) package cream cheese (or Tofutti vegan cream cheese)
1 tablespoon lemon juice
2 tablespoons strawberry or plum jam
3/4 cup heavy cream (may substitute soymilk)
Lettuce leaves, for serving
Fruit, for serving

Soften cream cheese; beat until creamy. Gradually add lemon juice,
jam and cream, beating until thick. Refrigerate about 1 hour to blend
flavors.

Strawberries and Spinach Salad

2 bags precut spinach
4 cups strawberries, cut into pieces

Dressing:
1/4 cup sugar or two packages stevia
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
1 tsp sesame seeds
1 1/2 tsp poppy seeds
3 tsp chopped onion
1/8 tsp Worchestershire sauce
1/8 tsp paprika

Place spinach and strawberries in a large bowl. In a smaller container, mix together dressing ingredients. Pour over spinach and strawberry mixture and serve.

Watermelon and Mint Salad

1 (5-pound) watermelon
1 Walla Walla Sweet onion
1/4 cup red wine vinegar (or lemon juice)
Salt and pepper, optional
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled (or tofu alternative)
6 whole mint sprigs

Cut the flesh from the melon and cut into bite size pieces, removing
and discarding the seeds, and set aside. Peel and slice the onion
into rings.

In a small bowl, combine the vinegar, salt, pepper, and whisk until
salt is dissolved. Slowly whisk in the olive oil, a few drops at a
time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the ingredients together.
To serve, divide salad among individual plates and garnish with mint
leaves.

Melon Salad with Tofu

1 package extra firm tofu
6 tablespoons extra-virgin olive oil
2 teaspoons finely grated peeled ginger
2 teaspoons finely chopped lemongrass
1 lime, zest finely grated plus 2 limes, juiced
1/8 teaspoon hot sauce (recommended: Tabasco)
Salt and freshly ground white pepper, optional
1 ripe honeydew melon
1 ripe, small round red watermelon
1 tablespoon finely chopped purple-basil leaves, plus additional
small leaves
1 tablespoon finely chopped cilantro leaves, plus additional small
leaves


Fry thin slices of extra firm tofu in olive oil until crispy.

In a small bowl, whisk together the olive oil, ginger, lemongrass,
lime zest and juice, and hot sauce. Season with salt
and pepper. Set aside.

Halve the honeydew and watermelon, cut away from rind, and remove
the seeds. Slice the melons into 1/8-inch-thick pieces. Remove the
watermelon seeds (it's okay if the slices don't stay intact). Using
a cake ring or a glass whose mouth is slightly smaller that that of
a 14- to 16-ounce martini glass or champagne coupe, cut out 16
slices from the watermelon, and 16 slices from the honeydew. Save
the best-looking 4 watermelon slices.

Set out 4 (8 to 12-ounce) martini glasses or Champagne coupes.

Layer 2 slices of watermelon and honeydew in each glass, lightly
sprinkling each melon layer with the lemongrass dressing, chopped
basil, chopped cilantro, salt, and pepper. (You may need to trim
the melon slices so they fit neatly into the glasses, which should
be half-full at this point.) Divide the tofu slices among the glasses,
arranging them in concentric circles. Season the tofu with the
dressing, basil, cilantro, salt, and pepper. Add another layer of
melon in the reverse order: honeydew, then watermelon, seasoning
as before. Top each salad with a reserved watermelon slice, and
sprinkle lightly with the dressing, basil, cilantro, salt, and
pepper. Garnish with 1 basil and 1 cilantro leaf. Refrigerate for
at least 1 hour before serving (the melon and tofu taste best
when well chilled).

Curly Endive Salad with Cranberry-Baco Vinaigrette and Pastries

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten (glaze)
1/3 cup baco bits (vegan)
1/3 cup minced shallots
1 cup red wine vinegar (or lemon juice)
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
6 heaping tablespoons crumbled blue cheese (or crumbled extra-firm tofu)
9 cups bite-size curly endive

Preheat oven to 400∞F. Unfold pastry onto work service. Using 2-inch-
diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-
diameter cookie cutter, cut out centers of 6 pastry rounds. Discard
centers. Pierce 2-inch rounds all over with fork. Brush edges with
egg glaze. Top with pastry rings, pressing gently. Transfer to large
baking sheet. Bake until puffed and golden, about 10 minutes.
Transfer to rack; cool. Pull out uncooked portion from centers of
pastries and discard. (Can be made 8 hours ahead. Store airtight at
room temperature.)

Preheat oven to 325∞F. Place 1 T. olive oil in a skillet and saute shallots.
Add red wine vinegar and cranberries and bring to boil,
scraping any browned bits. Boil until cranberries are soft and
liquid is reduced by half, about 10 minutes. Add 3 tablespoons extra
virgin olive oil and stir just until warm. Pour vinegar
into small bowl. Gradually whisk in red wine vinegar mixture.

Meanwhile, place pastries on baking sheet. Spoon 1 heaping
tablespoon cheese (or tofu) into center of each. Bake until cheese is soft,
about 6 minutes.

Place endive in large bowl. Pour warm dressing over and toss. Divide
greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry
and serve.

Serves 6.

Creamy Garlic Dressing and Roasted Garlic Croutons on Green Salad

Serve this creamy garlic dressing and roasted croutons over your favorite greens.

Ingredients
2 cups mesclun greens
1/4 cup Parmigiano-Reggiano Cheese (or vegan option_

Creamy Garlic Dressing:

1/2 cup prepared or homemade mayonnaise (Veganaise)
1/4 cup roasted garlic paste
3 tablespoons grated Parmigiano-Reggiano Cheese (or vegan option)
1 tablespoon fresh lemon juice
2 tablespoons heavy cream (or unsweetened soy milk)
1 teaspoon salt

Roasted Garlic Croutons:

3 tablespoons roasted garlic
1 slice of French bread, trimmed, (2 by 4 inches)
Olive oil
Salt

Preheat oven to 375 degrees.

Combine the dressing ingredients together and blend until very smooth.

To make croutons, slice the bread on an angle so that two long triangles form. Place on a baking tray and season with olive oil and salt. Season both sides. Bake until golden brown. Remove from heat and cool. Mound the garlic paste on the entire crouton. Spread evenly. Assemble by tossing the greens with the dressing to create a light coating. Mound in the center of a plate. Place croutons on top of the greens. Sprinkle with Parmigiano-Reggiano cheese (or vegan alternative). Garnish as desired.

San Francisco Caesar Salad with Sourdough Croutons

Croutons:
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil, eyeball it
1 tablespoon butter, margarine, or olive oil
3 cups cubed sourdough bread
1 teaspoon coarse black pepper, optional
1/2 cup grated Parmesan (vegan option will work)
2 tablespoons chopped fresh thyme leaves or 1-1/2 teaspoons dried
thyme

Salad and Dressing:
1 clove garlic, finely chopped
1 lemon, juiced
1 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce (Angostora Sauce from Safeway is vegan)
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil, eyeball it
2 large hearts Romaine lettuce, chopped, 7 to 8 cups
1/2 cup shredded Parmesan (vegan option will work)
Salt and coarse black pepper, optional

Preheat oven to 325 degrees F.

Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter, margarine, or additional oil. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15
minutes.

In the bowl you made the croutons in, combine garlic, lemon  juice, hot sauce, Worcestershire sauce and mustard. Whisk in  extra-virgin olive oil while mixing the dressing.

Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly.  Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve.

Quilters Cranberry Jello Salad

1 large package cherry jello
1 cup sugar or alternative sweetener
1 cup pineapple syrup
1 orange, ground or mashed
1 cup celery, chopped
1 cup water, hot
1 T. lemon juice
1 cup cranberries, ground
1 cup crushed pineapple, drained
1/4 cups walnuts or pecans, chopped

Dissolve jello in hot water. Add sugar, lemon juice, and pineapple syrup. Stir to dissolve.
Chill until almost set, then add remaining ingredients. Chill in shallow pan. Remove from fridge to serve. Garnish as desired.

*Instead of cherry jello, may substitute MaryJane Farm's vegan gelatin and prepare with cherry juice.

Baby Spinach Fruit Salad

1 Bag Baby Spinach
1 large can of Mandarin oranges, drained
1/2 cup of Ocean Spray Craisins

Mix together:
Sprinkle Sunkist Almond Accents-Honey Roasted on top
Spritz with Wish Bone Red Wine Mist or Raspberry Salad Spritzer

You can change out the fruit for different flavors. A homemade vinigrette would work as well.

Emerald Green Salad Dressing

This is my all-time favorite dressing for salads and raw veggies!

   1 cup water

   1 cup cashews (rinsed)

   2 Tbsp (6 tsp) chives

   1 tsp garlic powder

   1 Tbsp (3 tsp) Italian seasoning

   1/2 Tbsp (1 1/2 tsp) parsley (dried) -OR- 1 tbsp (3 tsp) fresh (see Note)

   3/4 cup pineapple juice concentrate

   1 lemon, juiced

   stevia, to taste

1. Blend all ingredients together in blender until smooth and creamy. 

2. Adjust seasonings to taste.

NOTE: I usually substitute cilantro (coriander) for the parsley and add the 

entire bunch! I love cilantro and it makes such a beautiful green color and 

fresh flavor!

Sally's Roasted Beet Salad

1 Tbsp. fresh dill, chopped

1 Tbsp. fresh Italian parsley, chopped

2 Tbsp. fresh horseradish, grated

2 Tbsp. vinegar (or lemon juice)

1 Tbsp. Dijon mustard
⅓ cup extra-virgin olive oil
sea salt and cracked pepper (optional)

4 roasted baby golden beets
8 roasted baby red beets
4 oz. soft chavre (goat cheese)
½ cup chopped hazelnuts (roasted, if desired)

Vinaigrette: Combine the dill, parsley, and horseradish in a large jar. Add the vinegar, Dijon mustard, and olive oil into a large bowl. With an immersion blender, blend these ingredients together until they are emulsified. Stir this in with the chopped herbs. Season with salt and pepper.

Making the salad: Cut the roasted beets into circle slices. Toss them with some of the dill-horseradish vinaigrette. Put the beets onto a plate and add the goat cheese and hazelnuts. Drizzle with more of the vinaigrette.

To make roasted beets:  Heat oven to 425 degrees F. Put the beets in a baking dish. Cover the beets with about ¾ cup water. Cover tightly with foil. Bake until the beets are tender, about 45 minutes to an hour. Take the beets out of the oven and let cool before peeling them.