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. extra... Continue Reading →

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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.... Continue Reading →

ROASTED CAULIFLOWER SPINACH SALAD

ROASTED CAULIFLOWER SPINACH SALAD 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 head - cut... Continue Reading →

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,... Continue Reading →

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 had... Continue Reading →

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.... Continue Reading →

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.... Continue Reading →

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, not... Continue Reading →

NEFERTITI SALAD

SMOKED ALMOND BUTTER 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 Place all almonds... Continue Reading →

PERFECT CAESAR SALAD

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 and... Continue Reading →

SUN-DRIED TOMATO GINGER DRESSING FOR COLESLAW & GREEN SALADS

SUN-DRIED TOMATO GINGER DRESSING FOR COLESLAW & GREEN SALADS Sweet, sour, smoky flavored sun-dried tomato dressing with walnuts, ginger and shallots. Tossed with cold shredded green cabbage or fresh, crisped escarole and sprinkled with salted cashew crumbles!  Makes 2-1/2 cups dressing CASHEW CRUMBLES 2 c. salted roasted cashews. Process in food processor till evenly crumbly/mealy.... Continue Reading →

SWEET BUTTER LETTUCE SALAD

SWEET BUTTER LETTUCE SALAD with an extra virgin olive oil and raspberry vinaigrette! Serves 4-6 1/4 c. extra virgin olive oil 2 t. raspberry vinegar 1/4 t. dry mustard 1/4 t. onion powder salt and black pepper 1 very lg., 2-3 med., or 3-4 small heads butter (Boston) lettuce, washed, dried and crisped In small bowl... Continue Reading →

SOY PEPPERONI AND RADICCHIO SALAD

 SOY PEPPERONI AND RADICCHIO SALAD This is a great tasting hearty salad. The bitter taste of the radicchio and escarole support the strong flavors of the other ingredients, and the sweet herb dressing brings them all together for a sensational flavor achievement! Serves 6 Dressing makes 3/4 c. 1/4 c. plus 2 tablespoons extra virgin olive oil... Continue Reading →

BROCCOLI AND MUSHROOM SALAD

BROCCOLI AND MUSHROOM SALAD with greens, and tomatoes drizzled with a creamy Macadamia Nut Dressing! Wonderful! Serves 5 1/3 c. corn oil 2 T. sweet cucumber pickle juice (bread and butter style), strained to remove seeds 1 T. white wine tarragon vinegar 1/2 c. whole, jumbo, salted macadamia nuts 1/4 c. plus 2 tablespoons nondairy liquid... Continue Reading →

MEDITERRANEAN SALAD BOWL

MEDITERRANEAN SALAD BOWL Fresh romaine lettuce, sweet red peppers, black olives and sun-dried tomatoes tossed in a caper and pine nut vinaigrette! Serves 6 1/2 c. extra virgin olive oil 1/4 c. Balsamic vinegar 1/2 t. garlic granules 1/2 t. onion powder 1/2 t. ground fennel seed 1 t. small capers, drained 2 T. pine... Continue Reading →

GARDEN SALAD WITH AVOCADO DRESSING

GARDEN SALAD WITH AVOCADO DRESSING Creamy avocado dressing seasoned with lime and curry tossed with greens, tomatoes, cucumber and onions! Serves 6-8 1 lg. chilled ripe avocado, peeled, seeded & cubed 1/4 c. corn oil 1/8 c. white wine vinegar 1/8 c. fresh juice of lime 1-1/2 teaspoon mild curry powder 1/4 t. garlic powder 1/4... Continue Reading →

CREAMY PINE NUT SALAD

CREAMY PINE NUT SALAD Garlic, thyme and pine nuts blended with extra virgin olive oil and Balsamic vinegar. Tossed with fresh-cut romaine lettuce! Serves 6 1/2 c. extra virgin olive oil 2-1/2 tablespoons Balsamic vinegar 2 garlic cloves, peeled and sliced 1/2 t. dried thyme 1/4 c. pine (pignoli) nuts salt and black pepper to... Continue Reading →

CIRCUS SALAD

CIRCUS SALAD Fresh romaine lettuce and spinach greens combined with sweet onion, red pepper, sweet gherkin pickle and ripe avocado. Tossed with a sweet and sour mustard dressing! Serves 6 4 c. cut romaine lettuce 4 c. fresh flat spinach 5 T. olive oil 2 T. white wine vinegar 1 T. sweet gherkin pickle juice... Continue Reading →

CHRISTMAS PISTACHIO NUT SALAD

CHRISTMAS PISTACHIO NUT SALAD Pistachio nut vinaigrette served over crisp leaf lettuce! Perfect for the holidays! Serves 5 5 T. extra virgin olive oil 2 T. white wine tarragon vinegar couple dashes garlic powder 20 whole pistachio nuts, shelled and crushed to a paste salt to taste 1 med. head green leaf lettuce, washed, crisped... Continue Reading →

CHINESE TOSS SALAD

CHINESE TOSS SALAD Fresh spinach, marinated mushroom, fresh pea pods, sweet orange, ringlets of onion and sliced almonds tossed with a garlic, ginger and soy dressing! Serves 6 1/3 c. peanut oil 2 T. white vinegar 2 T. soy sauce 1 t. sugar 2 garlic cloves, peeled and finely chopped 1 t. grated fresh peeled... Continue Reading →

CABIN FEVER SALAD

CABIN FEVER SALAD Toasted French bread cubes sautéed in margarine, garlic and cinnamon with Spanish peanuts and a spray of sugar. Tossed in a romaine lettuce salad with tomato, avocado and sweet onion. Dressed with a nut oil vinaigrette! Serve 4-6 1 med. head romaine lettuce, washed, crisped and torn into bite-size pieces 2 c.... Continue Reading →

AVOCADO, SPROUT AND CASHEW SALAD

AVOCADO, SPROUT AND CASHEW SALAD Ripe avocado, greens and sprouts combined with tomato, rings of red onion and roasted cashews. Tossed with oil of avocado and garlic dressing! Makes 4-6 servings 1/3 c. avocado oil 1 T. red wine vinegar 1 T. white wine vinegar 1 T. fresh lemon juice 2 garlic cloves, peeled and finely... Continue Reading →

APPLE, PECAN AND SPINACH SALAD

APPLE, PECAN AND SPINACH SALAD Sweet red apples and pecans tossed with fresh spinach in a walnut oil and raspberry vinaigrette! Makes 4 servings 5 T. walnut oil 2-1/2 tablespoons raspberry vinegar 1 garlic clove, peeled and grated 1/4 t. dry mustard salt to taste 1 bunch fresh flat leaf spinach, stems removed, washed and crisped... Continue Reading →

SHARON LEE’S SPECIAL HOUSE SALAD

SHARON LEE'S SPECIAL HOUSE SALAD with Creamy Pink Fennel Dressing! 5 servings of salad with extra dressing Dressing makes 1-3/4 cups 2/3 c. corn oil 1/4 c. white vinegar 1/4 c. tomato paste 1/2 c. non-dairy liquid creamer 1-1/2 T. sugar 1 t. firmly packed light brown sugar 1 t. ground fennel seed (ground to... Continue Reading →

SHARON LEE’S SPECIAL CHEF’S SALAD

SHARON LEE'S SPECIAL CHEF'S SALAD Who says you can’t have your chef’s salad and eat it too! We use soy meats for the meat, and avocado for the texture of egg! The dressing is up to you, just like in a restaurant. Serves 4-6 4 heaping c. cut romaine lettuce, washed and crisped 4 heaping c.... Continue Reading →

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