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
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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!
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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!
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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
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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
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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
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