COUSCOUS MOROUSCOUS (salad) Rosemary, turmeric and cumin (or caraway) seasoned Israeli couscous mixed with shredded hard tofu, veggie dogs and cabbage. Raw onion and green pepper with lots of herbs and spice. Toss it all with a Red or Yellow Morouscous Sauce – Bleu cheese dressing and Umami Black Garlic Sauce being the surprises! MakesContinueContinue reading “Couscous Morouscous Salad”
Category Archives: SALADS
Boiled Red Skin Peanut Spread
BOILED RED SKIN PEANUT SPREAD A multi-purpose red skin peanut spread. Topper, spread, dip, gravy, salad dressing, sauce! Peanuts and ginger beer make it happen! Makes 5-1/2 cups 2 c. raw shelled red skin peanuts, washed 4 c. water 1 add-on c. water 1 t. baking soda 1 t. salt 1- Place peanuts and waterContinueContinue reading “Boiled Red Skin Peanut Spread”
AFC Tater Tot Tomato Salad
AFC TATER TOT TOMATO SALAD If you want to be the talk of the gathering, bring this dish. If you want to make more festive the occasion, serve this dish! Family and guests will think it’s fried chicken or shrimp salad! What’s easier, baking some tater tots or peeling, boiling, cutting and cooling potatoes? YouContinueContinue reading “AFC Tater Tot Tomato Salad”
Marinated Zucchini And Roasted Pepper
MARINATED ZUCCHINI AND ROASTED PEPPER Fresh zucchini, roasted red pepper and sweet onion marinated with Kalamata olive in a mildly sweet/sour smoky Italian vinaigrette! Serve as a relish condiment, or on burgers, or tossed with crisp greens as a salad! Makes about 1 quart plus extra liquid to make a salad dressing 1 lb. freshContinueContinue reading “Marinated Zucchini And Roasted Pepper”
Mo Fusilli Springs Pasta Salad
Mo Fusilli Springs Pasta Salad Turmeric flavored and colored pasta, tossed with sauteed green pepper, onion and cabbage, shredded smoked gouda veg cheese, roasted peppers, Kalamata olive and carrot matchsticks. Fresh basil puts a spring into your tastebuds! Tossed with a sweet-sour garlic and basil vinaigrette! Makes 17 cups CD-T ClipBoard: Sauteed veggies in aContinueContinue reading “Mo Fusilli Springs Pasta Salad”
HOT DOG MAC SALAD
HOT DOG MAC SALAD Steve said he wanted a macaroni salad for his lunches. I made this one and he loved it. The first night though before work he ate 6 cups! Good thing it made a lot. Yes, there was enough left for his lunches! Makes 16 cups CD-T ClipBoard: You’ll notice the additionContinueContinue reading “HOT DOG MAC SALAD”
PERSIAN PEAR SPINACH SALAD
PERSIAN PEAR SPINACH SALAD Fresh spinach layered with pear slices, fresh mushroom, dried cranberries and blueberries and sweet onion. Drizzled with a SWEET ESPRESSO FRUIT DRESSING designed to impress! Serves as many as you want fresh spinach sliced pears – either fresh or canned fresh sliced white button mushrooms thinly sliced sweet onion dried cranberriesContinueContinue reading “PERSIAN PEAR SPINACH SALAD”
Buffalo Bleu Potato Salad – GOAT
BUFFALO BLEU POTATO SALAD – GOAT Tofu cubes marinated in a Buffalo sauce with added spices, cooked, then added to cut yellow potatoes, green beans, yellow and green peppers, onion and Kalamata olives. Tossed with Daiya Blue cheese Dressing. Extraordinary flavors and textures! Fit for a State dinner! Makes 7 cups AFC ClipBoard: This potatoContinueContinue reading “Buffalo Bleu Potato Salad – GOAT”
AFC Country Ham And Olive Walnut Spread
AFC COUNTRY HAM AND OLIVE WALNUT SPREAD Ever hear of a nutrient dense ham salad? You have now. Animal-Free of course. Food always tastes better knowing there isn’t an animal screaming for his/her life in it! Give it a try, see if you agree! Makes 10-1/2 cups 13.5 oz. Lightlife Smart Dog JUMBO Meatless hotContinueContinue reading “AFC Country Ham And Olive Walnut Spread”
Rainbow Veggie Salad
RAINBOW VEGGIE SALAD Fresh steamed and cooled asparagus, tomato, cucumber, Aloha peppers and sweet onion topped with Cilantro Cumin Mayo! Yikes! Makes 4 main dish salads 2/3 lb. fresh asparagus – wash, break lower 1/3rd stalks off and discard, then steam till tender crisp and still bright green – transfer to bowl of ice withContinueContinue reading “Rainbow Veggie Salad”
AFC Pasta Salad Vinaigrette
AFC PASTA SALAD VINAIGRETTE Family or buffet size pasta salad that will woo your guests. Simple, yet outstanding texture and flavor arrangements! Adding the vegan yeast to the dressing thickens and creates a richer flavored creamy vinaigrette that elevates the experience to special. You’ll be impressed with the result! Makes a lot for picnic orContinueContinue reading “AFC Pasta Salad Vinaigrette”
AFC WALDORF ASTORIA SALAD – GOAT
AFC WALDORF ASTORIA SALAD – GOAT A new slant on an old tradition. Hope you like it! glazed walnuts: 1/2 c. apple cider 1/3 c. light brown sugar 1 t. pink Himalayan salt 1 t. cinnamon 1 t. powdered ginger fresh black pepper fine grind to taste 2 t. liquid smoke 12 oz. bag shelledContinueContinue reading “AFC WALDORF ASTORIA SALAD – GOAT”
Comice Pear Salad With Ginger Beer Dressing – GOAT
COMICE PEAR SALAD WITH GINGER BEER DRESSING – GOAT Juicy, sweet, perfect texture, no need to peel the fruit, the skin is that tender. My perfect salad. Contains all the qualities a perfect dish requires to achieve perfection status! Makes as many salads as you want Smoked Ginger Beer Walnuts: 1/2 c. ginger beer 1/2ContinueContinue reading “Comice Pear Salad With Ginger Beer Dressing – GOAT”
Cherry Coleslaw Chop – GOAT
CHERRY COLESLAW CHOP – GOAT I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don’t over process; you’ll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He’s right; itContinueContinue reading “Cherry Coleslaw Chop – GOAT”
Apple Celery Slaw
APPLE CELERY SLAW A festive, yet simple coleslaw that can stand up to any Main Dish event! Happy Holiday! Makes approx. 9 cups 2 lg. red apples, washed, cored and cut into approx. 1/2 inch cubes 1 t. turmeric 1 c. diced celery – cut stalks from end to end into 3rds, then crosswise intoContinueContinue reading “Apple Celery Slaw”
Purple Asian Slaw
PURPLE ASIAN SLAW Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw! Makes 5 cups salad – 3-1/2 cups dressing Veggies for slaw: 5 c. thinly sliced red cabbage 1 c. matchstick size peeled carrots 1/4 c. sliced scallion, green and white part 1 c. slicedContinueContinue reading “Purple Asian Slaw”
Red Snowy Coleslaw – GOAT
RED SNOWY COLESLAW – GOAT Who puts vegan parmesan cheese on coleslaw? The Animal-Free Chef. I’m changing the face of coleslaw. Giving it a new face. Hearty enough to be a main dish! Pop. Pop. Pop. Makes 5-6 servings Roast the beets: preheat oven to 400 degrees 1-3/4 lbs. fresh beets, peeled, washed and cutContinueContinue reading “Red Snowy Coleslaw – GOAT”
Potato Salad For Two
POTATO SALAD FOR TWO Bake up a bunch of potatoes, refrigerate, then make individual potato salads as you want them. This way, the dressing and ingredients don’t get watered down and old-tasting. It’s fresh each time. Thick Lime Cream Sauce is perfect for a mayonnaise substitute. Use your leftover pickle juices to thin the sauceContinueContinue reading “Potato Salad For Two”
African Fruit Salad
AFRICAN FRUIT SALAD #2 Yes it’s African. What’s the matter with that? Hey, I researched it after the fact of naming it African. Africans eat dates, pineapples and bananas – there’s a big history there. That’s all the proof I need, that Africans don’t require animals in their diet. They just think they do. It’sContinueContinue reading “African Fruit Salad”
ASPARAGUS AND BEET PASTA SALAD
ASPARAGUS AND BEET PASTA SALAD A delightfully flavored and textured pasta salad. The color alone will make sure nobody forgets it! Makes 7 cups Prep: 8 oz. dried pasta – shells or other small pasta – boiled in sufficiently salted water till tender, drained and rinsed till cold and set aside 1-1/2 lbs. fresh asparagusContinueContinue reading “ASPARAGUS AND BEET PASTA SALAD”
SMOKY CREAM PINEAPPLE POTATO SALAD
SMOKY CREAM PINEAPPLE POTATO SALAD We’re pushing the boundaries of potato salad making. It’s the richest, creamiest, most startling potato salad you ever tasted! Makes 7 cups 9 med. russet potatoes, washed, then boiled with skins on till tender, drain, let cool to room temperature, peel and cut into small cubes 1/2 c. fine diceContinueContinue reading “SMOKY CREAM PINEAPPLE POTATO SALAD”
APPLE TAPENADE
APPLE TAPENADE Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate! Makes 7 cups 3 lg. red apples, cored and cubed (3/4″) – leave peelsContinueContinue reading “APPLE TAPENADE”
MUSHROOM ASPARAGUS SALAD OF ROMAINE
MUSHROOM ASPARAGUS SALAD OF ROMAINE Sauteed Portobello mushroom with roasted pepper and garlic, steamed fresh asparagus layered with romaine lettuce, sweet onion and red grapes. Drizzled with a Red Russian Creme Fraiche salad dressing! Serves 4 3/4 lb. fresh asparagus; discard bottom 3rd of stalks, then steam till tender – set aside 3 T. extraContinueContinue reading “MUSHROOM ASPARAGUS SALAD OF ROMAINE”
ROASTED BEET SALAD
3 NUT SAUCE Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing! Makes 3-1/2 cups 1 c. cashew pieces 1/2 c.ContinueContinue reading “ROASTED BEET SALAD”
APPLE PECAN GINGER SALAD
APPLE PECAN GINGER SALAD Red and green apple cubes, golden raisins and fresh ginger sticks tossed with a sweet lime and white Balsamic pecan and molasses dressing! Makes almost 2 cups dressing and 6 cups salad Make Pecan Dressing first: 1/2 c. white Balsamic vinegar 3 T. fresh lime squeeze 1 c. pecan halves 1/2ContinueContinue reading “APPLE PECAN GINGER SALAD”
ROASTED CAULIFLOWER SPINACH SALAD – GOAT
ROASTED CAULIFLOWER SPINACH SALAD – GOAT A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive! Serves 6 Preheat oven to 450 degrees 1 fresh cauliflower headContinueContinue reading “ROASTED CAULIFLOWER SPINACH SALAD – GOAT”
BLACKEYE PEA VEGGIE MACARONI SALAD
BLACKEYE PEA VEGGIE MACARONI SALAD with grape tomatoes, roasted peppers, celery, gherkin dill pickle, soy bacon bits, scallion, Italian green beans and sweet peas. Tossed with an extra virgin olive oil and Sherry vinaigrette! Makes 13 cups 1 lb. box Barilla Veggie Elbow Macaroni – cook in boiling, salted water till tender; drain, rinse under coldContinueContinue reading “BLACKEYE PEA VEGGIE MACARONI SALAD”
RED CABBAGE SLAW
RED CABBAGE SLAW with radish, carrot and red onion. Tossed with Tofu French Dressing, then topped with cashew crumbles! Makes 6-8 cups slaw; makes 2-1/2 cups dressing Make cashew crumbles: Place 2 c. cashews into food processor. Process till evenly crumbly and crumbs begin to stick together a little. Transfer to jar. Use as desiredContinueContinue reading “RED CABBAGE SLAW”
BING CHERRY BEET SALAD
BING CHERRY BEET SALAD Fresh Bing cherries, sweet onion, yellow and orange peppers with beets marinated in a Balsamic, grape seed and maple syrup dressing! This is one of those salads you can’t stop eating! Makes 7 cups 1 lb. ripe, fresh Bing cherries, pitted and halved 1/2 sweet onion, cut in half, then slicedContinueContinue reading “BING CHERRY BEET SALAD”
PINEAPPLE COCONUT COLESLAW
PINEAPPLE COCONUT COLESLAW A delicious, fresh tasting coleslaw made from Pineapple Topping (that is normally served over ice-cream), mustard, a dash of cinnamon and coconut. Tossed with shredded cabbage, fresh parsley and celery seed! Perfect for home or restaurant! Makes 2 cups dressing, approx. 7 cups coleslaw Make the dressing first. 2 c. GFS (GordonContinueContinue reading “PINEAPPLE COCONUT COLESLAW”
SWEET PEA AND GREEN BEAN POTATO SALAD – GOAT
SWEET PEA AND GREEN BEAN POTATO SALAD – GOAT Cubed precooked potatoes mixed with petite peas, cut green beans, scallion, celery, fresh basil and ginger. Tossed with a creamy orange curry dressing! Makes 8 cups Dressing: Makes 1-3/4 cups 12.3 oz. pkg. firm Mori-Nu Silken Tofu, rinsed 1/4 c. apple cider vinegar 1/4 c. orangeContinueContinue reading “SWEET PEA AND GREEN BEAN POTATO SALAD – GOAT”
RED RADISH COLESLAW
RED RADISH COLESLAW Shredded green cabbage and red radish tossed with green scallion, then coated with a creamy coconut, orange, lemon dressing! Makes 8 cups coleslaw Dressing: Makes 3 cups 15 oz. can Cream Of Coconut by Goya 1/3 c. orange marmalade (I used Smucker’s brand) 2.9 oz. pkg. Jello Cook & Serve Pudding &ContinueContinue reading “RED RADISH COLESLAW”
MAPLE BALSAMIC PINEAPPLE BEAN SALAD – GOAT
MAPLE BALSAMIC PINEAPPLE BEAN SALAD – GOAT Black, butter and red kidney beans with green pepper, onion, matchstick carrots and pineapple marinated in a creamy Maple Balsamic and coconut dressing! Exquisite! Makes 14 cups 15 oz. can black beans, drained and rinsed well to remove all foam 2, 16 oz. cans butter beans, drained andContinueContinue reading “MAPLE BALSAMIC PINEAPPLE BEAN SALAD – GOAT”
MARINATED MUSHROOM ASPARAGUS SALAD
MARINATED MUSHROOM ASPARAGUS SALAD Mushrooms marinated in a fresh oregano, white wine and sesame oil vinaigrette with fresh steamed asparagus and red grape tomatoes! Serves 6-8 Marinade makes 1-1/2 cups: 2 T. sesame oil (I used Roland brand with excellent results) 2 T. rice vinegar 1 T. Balsamic vinegar 1 T. Sherry vinegar 1/2 c.ContinueContinue reading “MARINATED MUSHROOM ASPARAGUS SALAD”
WILD RICE SALAD
WILD RICE SALAD White and wild rices combined with sauteed onion, crimini mushrooms, green beans and cherry tomatoes. Tossed with a creamy sesame, chocolate and walnut dressing. Spectacular! Off the planet delicious! Makes 12 cups White rice: 3 c. water 1 t. salt 2 c. parboiled long grain white rice In large saucepan bring waterContinueContinue reading “WILD RICE SALAD”
SPINACH MUSHROOM AVOCADO SALAD
SPINACH MUSHROOM AVOCADO SALAD Made with roasted pepper and onion. Drizzled with a creamy, sweet and smoky, Balsamic vinegar and Tofutti Better Than Sour Cream dressing! Quick, easy, elegant! Makes 4 main dish salads or 6 side salads 6 oz. bag fresh baby spinach 8 oz. fresh white mushrooms, sliced 1/2 jar red roasted peppers,ContinueContinue reading “SPINACH MUSHROOM AVOCADO SALAD”
RED-SKIN BAKED POTATO SALAD
RED SKIN BAKED POTATO SALAD Red skin potato cubes baked till browned and crispy. Combined with celery and onion, then tossed with a sweet mustard garlic vinaigrette! Serves 4-6 Preheat oven to 400 degrees 3 lbs. red-skinned potatoes, washed and cut into 1/2-3/4 inch cubes (no larger), unpeeled 1 T. vegetable oil 1/2 t. saltContinueContinue reading “RED-SKIN BAKED POTATO SALAD”
SPINACH BENEDICT SALAD
SPINACH BENEDICT SALAD Fresh spinach, mushrooms, and croutons tossed with a creamy fresh lemon, tarragon and garlic dressing! Topped with matchstick slices of Veggie Canadian Bacon! My plan was to make a Veggie Eggs Benedict, which would require a stove, a toaster and a blender. When the lights went out at Kirby Manor and I hadContinueContinue reading “SPINACH BENEDICT SALAD”
LATE HARVEST TOMATO SALAD
LATE HARVEST TOMATO SALAD How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better! Makes about 4 cups 2 extra lg. ripe, juicy slicing tomatoes, cored and cut into 1/2-3/4 inch cubes 3 T. light brownContinueContinue reading “LATE HARVEST TOMATO SALAD”
GREEK OLIVE FRUIT SALAD
GREEK OLIVE FRUIT SALAD The Greeks know more than any other culture the taste of the ‘game’ (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It’s all there – in a plant. Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce thatContinueContinue reading “GREEK OLIVE FRUIT SALAD”
SHARON’S BAGEL SALAD
SHARON’S BAGEL SALAD English cucumber, tomato, thin carrot wafers, chopped onion, dried cranberries and soy bacon bits marinated in a Dijon mustard, garlic, cilantro and mint vinaigrette. Tossed with small toasted bagel wedges just before serving! Any Jewish deli could make it! Makes 8 cups Dressing: 1/3 c. olive oil 1/3 c. canola oil 1/3ContinueContinue reading “SHARON’S BAGEL SALAD”
ESCAROLE MAPLE WALNUT SALAD
ESCAROLE MAPLE WALNUT SALAD Crisp escarole lettuce with red grape tomatoes, cucumber and red onion. Drizzled with maple walnut Balsamic dressing. Then topped with candied walnuts! Serves 6 Dressing: Makes 2-1/4 cups 3/4 c. Grade A maple syrup 1 c. walnut pieces 2/3 c. Balsamic vinegar 2/3 c. corn oil 1 t. salt 1 t.ContinueContinue reading “ESCAROLE MAPLE WALNUT SALAD”
SHARON’S WEDGE SALAD
SHARON’S WEDGE SALAD Iceberg lettuce wedges topped with red grape tomatoes and chopped red onion. Covered with a sweet and sour soy bacon and pine nut dressing made with extra virgin olive oil and Balsamic vinegar plus non-filtered apple cider vinegar. Sprinkled with fresh cracked pepper! Serves 6 Dressing: Makes approx. 2 cups 1/2 c.ContinueContinue reading “SHARON’S WEDGE SALAD”
OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD
OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD Savory rice combined with oven-roasted red and green peppers, eggplant and zucchini along with fresh cooked spinach. Mixed with a creamy Balsamic, fresh basil and garlic dressing! Makes 14 cups Preheat oven to 375 degrees ROASTED VEGETABLES: 1 lg. eggplant, washed; using the tip of a sharp knife makeContinueContinue reading “OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD”
ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD
ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD If you want an exciting change from the same old macaroni salads, try this and experience the explosion of flavors dancing over your taste buds with every bite! Sweet, sour, salty, spicy and pungent! Makes 12 cups 3 c. water 3 sm. vegetable bouillon cubes 1 T. whiteContinueContinue reading “ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD”
BING CHERRY COLESLAW
BING CHERRY COLESLAW Bing cherries marinated in cinnamon and powdered sugar. Combined with cut green cabbage, sweet onion and celery and tossed in a sweet creamy soy mayo, cream cheese and spicy brown mustard and celery seed dressing! Makes 6 cups 2 heaping c. fresh Bing cherries, pitted and halved 1/4 c. powdered sugar 1/2 t.ContinueContinue reading “BING CHERRY COLESLAW”
SOY PEPPERONI ANTIPASTO SALAD
SOY PEPPERONI ANTIPASTO SALAD Soy pepperoni, tomato, cucumber, marinated artichokes, pickled banana peppers and Kalamata olives marinated in a creamy sweet vinaigrette with fresh herbs, smoked almonds and garlic. Special! Makes 5 cups 1 lg. cucumber, peeled, cut in half from tip to tip, seeded, then cut crosswise into 1/4 inch wide strips 1 lg.ContinueContinue reading “SOY PEPPERONI ANTIPASTO SALAD”
SHARON’S WILTED SPINACH SALAD
SHARON’S WILTED SPINACH SALAD Fresh spinach and walnut pieces dressed with a warm sweet and sour soy bacon, Kalamata olive, garlic, roasted pepper, Balsamic and Dijon mustard dressing! Salad Serves 4-6; Dressing makes 2 cups 1 pkg. fresh, crinkly spinach, washed, crisped, dried and torn into bite-sized pieces 1/3 c. walnut pieces, coarsely crushed, notContinueContinue reading “SHARON’S WILTED SPINACH SALAD”
BING CHERRY AND RED GRAPE SALAD
BING CHERRY AND RED GRAPE SALAD with navel and mandarin oranges, sweet onion rings and fresh green pepper. Marinated in a sweet-sour extra virgin olive oil, ginger, garlic and mint vinaigrette, with cinnamon, cloves and coriander! Makes 7 cups 2 c. fresh seedless red grapes, cut in half 3 c. fresh Bing cherries, pitted andContinueContinue reading “BING CHERRY AND RED GRAPE SALAD”
TOMATO ANTIPASTO BREAD SALAD
TOMATO ANTIPASTO BREAD SALAD Ripe, juicy tomatoes combine with Eggplant Appetizer (caponata), sweet red roasted peppers, fried green peppers, Nicoise olives, pine nuts and sliced onion. Mixed with toasted English muffin cubes, then soaked in a pine nut, garlic and rosemary vinaigrette. Wonderful! Makes 12 cups 6 lg. ripe, juicy summer tomatoes, cut into 3/4-1 inchContinueContinue reading “TOMATO ANTIPASTO BREAD SALAD”
SPAGHETTI EDAMAME SALAD
SPAGHETTI EDAMAME SALAD Thin spaghetti combined with boiled edamame, steamed carrot sticks, green beans, diced onion, green pepper and celery. Tossed with an orange marmalade and fresh ginger and curry vinaigrette with capers! Makes 8 cups ½ lb. dried thin spaghetti, cut in half and cooked in boiling salted water till tender; drain and rinse under coldContinueContinue reading “SPAGHETTI EDAMAME SALAD”
THE QUEEN OF KINGS POTATO SALAD
THE QUEEN OF KINGS POTATO SALAD Nobody has tasted a potato salad quite like this. The ultimate in flavor and texture! Definitely a WOW dish! Makes 17 cups 2 T. olive oil 2 lg. sweet onions or 4-6 sm. yellow onions, peeled, cut in half from end to end, then in half again, then cut crosswiseContinueContinue reading “THE QUEEN OF KINGS POTATO SALAD”
ROTINI BARBECUE PASTA SALAD
ROTINI BARBECUE PASTA SALAD Whole wheat rotini pasta, tomatoes, sweet red and green pepper, scallion, radish and broccoli mixed with Animal-Free Barbecue Mayonnaise Spread. Topped with smoked almond crumbles. Great salad! Makes 21 cups ANIMAL-FREE BARBECUE MAYONNAISE SPREAD Makes 4-½ cups 16 oz. pkg. extra firm, water-packed tofu, drained, rinsed and broken into cubes 2ContinueContinue reading “ROTINI BARBECUE PASTA SALAD”
FLOPPY BOW TIE PASTA SALAD
FLOPPY BOW TIE PASTA SALAD Tri-color pasta bow ties combined with fresh juicy tomato, broccoli buds, green pepper and scallion. Dressed with a creamy sweet mustard and tarragon dressing. Excellent! Makes 11-12 cups 12 oz. box tri-color bow tie dried pasta, cooked in lots of sufficiently salted boiling water till pasta appears somewhat over-cooked (floppy),ContinueContinue reading “FLOPPY BOW TIE PASTA SALAD”
NEFERTITI SALAD – GOAT
SMOKED ALMOND BUTTER – GOAT Smoked almonds, raw almonds, almond milk, brown sugar. Easy, creamy, delicious! Makes 4-1/2 cups 6 oz. can Blue Diamond Smokehouse Almonds 9 oz. can Nice! brand Smoked Flavor Almonds 9 oz. can Nice! brand Natural Raw Almonds 1-1/2 c. Silk Pure Almond Unsweetened Almond Milk 1/4 c. brown sugar PlaceContinueContinue reading “NEFERTITI SALAD – GOAT”
MARINATED APPLE AND CELERY SALAD II
MARINATED APPLE AND CELERY SALAD II Sliced celery and fresh sweet red apple cubes marinated in a sweet, garlic and thyme red wine vinegar dressing! Serves 6 1/3 c. peanut oil; I used Planter’s for peanut flavor; some peanut oils don’t actually have a discernible peanut flavor 2 T. red wine vinegar 2 t. sugarContinueContinue reading “MARINATED APPLE AND CELERY SALAD II”
PERFECT CAESAR SALAD – GOAT
PERFECT CAESAR SALAD Familiar and new. Old school, new school. The best of Caesar! Makes 2 extra large servings Animal-Free Barbecue Mayonnaise Spread (locate in Sauce/Condiment and Animal-Free Dairy sections), ⅓ c. white Balsamic vinegar 2 peeled garlic cloves, mashed on counter top, not board, till fine 6 c. fresh romaine lettuce cuts, light andContinueContinue reading “PERFECT CAESAR SALAD – GOAT”
AVOCADO WITH FENNEL DRESSING
AVOCADO WITH FENNEL DRESSING Sliced avocado halves drizzled with fennel seasoned oil and vinegar! A special treat! Serves 2 1 ripe Hass avocado, cut in half, seeded and peeled 3 T. mild olive oil or corn oil 1 T. white vinegar 1/8 t. ground fennel seed couple dashes salt chopped pimento Place 1/2 avocado, hollowContinueContinue reading “AVOCADO WITH FENNEL DRESSING”
AVOCADO WITH GRAPEFRUIT VINAIGRETTE
AVOCADO WITH GRAPEFRUIT VINAIGRETTE A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado! Makes enough for 4-5 servings Use 1/2 avocado (any type will do) per serving, plus 1 butter (Boston) lettuce leaf per serving. 1/4 c. olive oil 4 T. grapefruit frozen concentrate, thawed 2 T. water 2 t.ContinueContinue reading “AVOCADO WITH GRAPEFRUIT VINAIGRETTE”
BROCCOLI AND MUSHROOM ANTIPASTO SALAD
BROCCOLI AND MUSHROOM ANTIPASTO Fresh broccoli buds and mushroom caps marinated in a garlic and curry red wine vinaigrette! Serves 6 1 c. olive oil 1/2 c. red wine vinegar 3 lg. garlic cloves, peeled and grated 1 t. mild curry powder 1/2 t. dry mustard salt to taste 1 lg. bunch fresh broccoli 3ContinueContinue reading “BROCCOLI AND MUSHROOM ANTIPASTO SALAD”
FRESH CARROT AND GINGER SALAD
FRESH CARROT AND GINGER SALAD with prunes and pine nuts in a white Balsamic vinaigrette! Makes 5 cups 2/3 c. white Balsamic vinegar 1/3 c. extra virgin olive oil 3 T. pine nuts 2 T. powdered sugar 1/4 c. water 1 t. salt freshly ground black pepper 3 c. carrot matchsticks (see below) 3 med.ContinueContinue reading “FRESH CARROT AND GINGER SALAD”
MARINATED ANTIPASTO SALAD
MARINATED ANTIPASTO SALAD Fresh mushrooms, sweet onion, artichoke hearts, tomatoes and black olives marinated for 24 hours in a fresh thyme and garlic red wine vinaigrette! Serves 6-8 1 cup extra virgin olive oil 1/2 cup red vine vinegar 2 large garlic cloves, peeled and grated 1 teaspoon dry mustard 1/2 teaspoon salt several dashesContinueContinue reading “MARINATED ANTIPASTO SALAD”
MARINATED CARROT STRIPS
MARINATED CARROT STRIPS A simple, delicious way to get your vitamin A! Serves 6 2 tablespoons olive oil 1 tablespoon white vinegar 1 small garlic clove, peeled and finely chopped salt to taste 2 cups fresh carrot strips, matchstick size In medium-sized mixing bowl combine oil, vinegar and garlic. Stir briskly with fork till thickened,ContinueContinue reading “MARINATED CARROT STRIPS”
MARINATED LENTIL AND RED PEPPER SALAD
MARINATED LENTIL AND RED PEPPER SALAD Lentils, onions and sweet red peppers tossed with a curry and garlic red wine vinaigrette! Makes 4 cups 1 c. lentils, washed and drained 2-1/2 cups water 1-1/2 cups thinly sliced boiling onions 1 lg. red pepper, diced into 1/4 inch squares 1 c. mild olive oil 1/2 c. redContinueContinue reading “MARINATED LENTIL AND RED PEPPER SALAD”
MARINATED BEETS AND YELLOW ONION
MARINATED BEETS AND YELLOW ONION Fancy cut shoestring beets and fresh onion strips marinated in a raspberry, garlic and coriander dressing! Serves 6-8 1/4 c. corn oil 2 T. raspberry vinegar 1 garlic clove, peeled and finely chopped 1/4 t. ground coriander salt to taste freshly ground black pepper 1/2 med. yellow onion; peel, cut inContinueContinue reading “MARINATED BEETS AND YELLOW ONION”
MARINATED BEETS AND HEARTS OF PALM
MARINATED BEETS AND HEARTS OF PALM Fancy cut shoestring beets, tender rounds of hearts of palm and rings of sweet onion marinated in a walnut oil and white wine tarragon dressing. Served with fresh sliced black bread! Makes 4-6 servings 1/3 c. walnut oil (Huille de Noix by G. Vivier an import from France is bestContinueContinue reading “MARINATED BEETS AND HEARTS OF PALM”
MARINATED BABY LIMA BEANS
MARINATED BABY LIMA BEANS Baby lima beans boiled till plump, then tossed with sliced celery and a sweet mustard lemon and dill vinaigrette! Serves 6-8 10 oz. package frozen baby lima beans 2 c. water 1/2 t. salt 1/3 c. extra virgin olive oil 3 T. white vinegar 1 t. fresh lemon juice 1 T. preparedContinueContinue reading “MARINATED BABY LIMA BEANS”
MARINATED APPLE AND CELERY SALAD I
MARINATED APPLE AND CELERY SALAD I Tiny cuts of crisp celery and sweet juicy apple marinated in a spicy sweet oil and vinegar dressing with a splash of Cream sherry wine! Serves 6 1/3 c. peanut oil (I used Planter’s for good peanut flavor) 2 T. apple cider or red wine vinegar 1 T. CreamContinueContinue reading “MARINATED APPLE AND CELERY SALAD I”
CATALINA COLESLAW
CATALINA COLESLAW A creamy Madeira Catalina Dressing served over cabbage and carrot sticks, sliced almonds and mandarin oranges. Sweet, sour and smokey! Makes 1-1/2 cups dressing 1 c. Catalina bottled Salad Dressing (fat-free, low-fat or regular) 1/4 c. nondairy liquid creamer 1/4 c. Madeira wine 1/4 t. liquid smoke salt to taste 4 c. thinlyContinueContinue reading “CATALINA COLESLAW”
APPLE COLESLAW
APPLE COLESLAW with avocado and pistachio nut dressing! Makes 8 cups Dressing makes 2-3/4 cups 1 Hass avocado, seeded, peeled and cut into chunks 1 c. nondairy liquid creamer 1/2 c. shelled pistachio nuts, plain 3/4 c. white vinegar 2 T. sugar 1 t. salt plus to taste 2 MacIntosh apples, unpeeled, cored and cubed,ContinueContinue reading “APPLE COLESLAW”
CREAMY PEANUT COLESLAW DRESSING
CREAMY PEANUT COLESLAW DRESSING A creamy smooth sweet and sour peanut dressing with a hint of onion! Makes 1 cup 1/2 c. peanut oil 3 T. white wine vinegar 3 T. sugar 3 T. peanut butter 1 T. water 2 t. onion powder 2 dashes red cayenne pepper 1/2 t. salt plus to taste CombineContinueContinue reading “CREAMY PEANUT COLESLAW DRESSING”
SUMMER TOMATO MARINADE
SUMMER TOMATO MARINADE A light, refreshing antipasto salad of tomato and cucumber meats sprinkled with Kalamata olive strips. Dressed with a tender champagne and garlic vinaigrette. Yes, a dressing can be tender! Serves 6-8 1/4 c. extra virgin olive oil 2 T. white vinegar 2 T. extra dry champagne 2 cloves garlic, peeled and finelyContinueContinue reading “SUMMER TOMATO MARINADE”
MEXICAN CORN SALAD
MEXICAN CORN SALAD Sweet yellow corn, fresh Roma tomatoes, sweet red roasted peppers, mild pepperoncini and black olive marinated in a garlic and cilantro white wine vinaigrette! Serves 6-8 12 oz. can vacuum packed whole kernel corn, or 17 ounce can whole kernel corn, drained 2 c. diced fresh Roma (Italian plum) tomatoes 1 sweetContinueContinue reading “MEXICAN CORN SALAD”
SWEET AND SOUR PURPLE COLESLAW
SWEET AND SOUR PURPLE COLESLAW Tender shredded red cabbage tossed with a sweet apple vinaigrette and topped with chopped Kalamata olives! Makes 7/8 cup dressing; serves 6-8 1/2 c. extra virgin olive oil (a strong flavorful one) 3 T. Balsamic vinegar 1/4 t. garlic powder 2 t. sugar 2 T. finely chopped, peeled sweet red appleContinueContinue reading “SWEET AND SOUR PURPLE COLESLAW”
PINEAPPLE COLESLAW III
PINEAPPLE COLESLAW III Fresh strands of green cabbage tossed with a creamy pineapple soy mayonnaise flavored with ginger and dill! Makes 8 servings 3/4 c. soy mayonnaise 1 t. prepared yellow mustard 1/2 t. dried dill weed 1/2 t. powdered ginger 1/4 t. garlic powder 8 oz. can crushed pineapple, drained well 2 T. sweetContinueContinue reading “PINEAPPLE COLESLAW III”
PINEAPPLE COLESLAW II
PINEAPPLE COLESLAW II Shredded cabbage tossed with a sweet sour creamy lemon and pineapple dressing! Makes 3-2/3 cups dressing 2.9 ounce package Jello Cook and Serve Lemon Flavored Pudding and Pie Filling: 1/3 c. sugar 1-1/2 cups water 8 oz. can crushed pineapple, with liquid 1/2 c. corn oil 1/4 c. white vinegar salt toContinueContinue reading “PINEAPPLE COLESLAW II”
PINEAPPLE COLESLAW I
PINEAPPLE COLESLAW I Green cabbage, avocado, shredded carrot and green pepper tossed with a sweet and sour pineapple dressing! Serves 10 8 oz. can crushed pineapple, with liquid 1/4 c. firmly packed brown sugar 1/3 c. peanut oil 1/3 c. plus 1T. white vinegar 1 T. fresh lemon juice 1 lg. garlic love, peeled and gratedContinueContinue reading “PINEAPPLE COLESLAW I”
PEACH AND MANDARIN ORANGE COLESLAW
PEACH AND MANDARIN ORANGE COLESLAW with fresh sliced scallion. Tossed with a Creamy Sweet and Sour Almond Dressing with a hint of nutmeg! Serves 6-8 4 heaping c. thinly sliced green cabbage 15 oz. can sliced peaches in syrup, drained (reserve the juice for the dressing), and cut each peach slice into 3 chunks 11ContinueContinue reading “PEACH AND MANDARIN ORANGE COLESLAW”
FRENCH ASIAN COLESLAW
FRENCH ASIAN COLESLAW Ribbons of green cabbage, carrot matchsticks and ruby red grapefruit segments tossed with a French, apricot, sesame oil and ginger dressing! Serves 6 1/2 c. low fat or fat free bottled French Salad Dressing, chilled 1/4 c. apple cider vinegar 1/4 c. 100% fruit, apricot preserves 1 T. nondairy liquid creamer 1/2ContinueContinue reading “FRENCH ASIAN COLESLAW”
KIDNEY AND CANNELINI BEAN SALAD
KIDNEY AND CANNELINI BEAN SALAD with red onion and green pepper in a maple syrup flavored red wine vinaigrette! Makes 4 cups 2/3 c. bottled Red Wine Vinaigrette Salad Dressing 1/4 c. real maple syrup, grade A dark amber 1 t. salt freshly ground black pepper 15 oz. can dark red kidney beans, rinsed wellContinueContinue reading “KIDNEY AND CANNELINI BEAN SALAD”
BAKED BEAN SALAD
BAKED BEAN SALAD with pineapple, pecans, celery and onion in a sweet sour maple curry vinaigrette! Makes 5-1/2 cups 28 oz. can Vegetarian Baked Beans 8 oz. can sliced pineapple, drained and cut into small wedges 1 c. thinly sliced celery 1 c. thinly sliced sweet onion rings, cut into quarters 1 c. pecans, coarselyContinueContinue reading “BAKED BEAN SALAD”
BUTTER BEAN SALAD
BUTTER BEAN SALAD with celery, onion, prunes and pine nuts in a white Balsamic vinaigrette with fresh ginger! Makes 3 cups 15 oz. can butter beans, drained and rinsed well 1 c. thinly sliced celery 1 sm. yellow onion, peeled, cut in half from tip to tip, then crosswise into thin half rings 4 driedContinueContinue reading “BUTTER BEAN SALAD”
SYB’S COLESLAW
SYB’S COLESLAW Thin strands of green cabbage sprinkled with celery seed and drizzled with a heated sweet and sour sesame dressing! Makes 6 servings 1 lb. green cabbage, cored and very thinly sliced, chilled pinch of celery seed dash salt 1/4 c. sesame oil (light not dark) 3 T. white vinegar 1 T. soy sauceContinueContinue reading “SYB’S COLESLAW”
SWEET MUSTARD COLESLAW
SWEET MUSTARD COLESLAW Shredded cabbage tossed with a creamy sweet mustard dressing! Makes 3/4 cup dressing, serves 6-8 2 T. sugar 1/4 c. prepared yellow mustard 1/4 c. olive oil (mild flavored) 1/4 c. nondairy liquid creamer several dashes black pepper salt to taste small green cabbage, cored and sliced into very thin strips InContinueContinue reading “SWEET MUSTARD COLESLAW”
PINTO BEAN SALAD
PINTO BEAN SALAD Pinto beans, fresh Roma tomatoes and red onion marinated in an extra virgin olive oil and Balsamic vinegar dressing seasoned with garlic and basil! Serves 5 1/2 c. extra virgin olive oil 1/4 c. balsamic vinegar 1 T. sugar 1/2 t. salt several shakes black pepper 1/4 t. garlic granules 1/2 t.ContinueContinue reading “PINTO BEAN SALAD”
PINTO BEAN AND RAISIN SALAD
PINTO BEAN AND RAISIN SALAD Sweet, sour, hot and crunchy. Bold! Makes 3 cups 15 oz. can pinto beans, with liquid 1 c. thinly sliced celery 1 med. onion, cut in half from tip to tip, then crosswise into thin half rings 1/4 c. raisins 2 T. olive oil 1/4 c. Balsamic vinegar 1/4 c.ContinueContinue reading “PINTO BEAN AND RAISIN SALAD”
CHEF DAVIES-TIGHT™ 