Salads

Kale Salad in Costa Rica

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While on a farm in Costa Rica I put this fresh kale salad together. I love to use mandarina aceto, a local citrus fruit here to dress all my salads. One bunch dinosaur kale, about 8 ounces. One yellow bell pepper, seed and diced 1/2 avocado 4 cherry tomatoes, quartered One half papaya, seeded and…

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Escarole Salad

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Escarole is a REAL favorite when it comes to leafy greens. While it may look like ordinary lettuce, it’s actually a hardier, stronger leaf. It’s a great salad to travel with or bring to a party because it doesn’t wilt once dressed. Just toss it with your favorite dressing like our REAL Tahini and enjoy…

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Cucumber Salad

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This cucumber salad can be served on it’s own or topped on a bed of lettuce, stuffed into a pita pocket with our REAL Baked Falafel Burgers, or as part of a mezze platter, as shown below. 2 cucumbers, peeled and cut into 1/2 inch cubes 1/2 cup finely chopped fresh parsley 8 cherry tomatoes,…

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Baba Ganoush

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Light and creamy, this Baba Ganoush is easy to prepare, with only 3 ingredients. It goes perfectly with our REAL Red Pepper Hummus and Cucumber Salad in the REAL Mezze Platter pictured below.     1 eggplant Juice of 1 lime 2 Tablespoons tahini 1. Place the eggplant in a baking dish. Poke a few…

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Caesar Salad

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I find that many of the vegan Caesar Salad recipes going around use an awful lot of processed vegan mayonnaise to try and get that authentic Caesar Salad taste. Well here’s a recipe that gives you the taste without all of the processing. This dressing is loaded with fiber, something processed oils can’t give you,…

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Heavenly Salad

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This is a variation of Chinese Chicken Salad, without the chicken and it’s heavenly. The flavors of the cilantro, scallions and peanuts really pop. It’s important to let the cabbage marinate in the refrigerator without the dressing or the peanuts. You can’t stop eating it, it’s that good. Dressing 2 Tablespoon peanut butter (if allergic…

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A Mid Summer Night’s Salad

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Be it Shakespeare in the Park or sunset on the terrace, this unbelievably simple salad of fresh green beans, yellow tomatoes, and red onions makes the perfect accompaniment to your next enchanted evening. As a side dish or on a bed of lettuce as an entree, there is no better way to celebrate the sights…

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Farmers Market Pasta Salad with Arugula Pesto

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Here’s a recipe to celebrate National Farmers Market Week, 8/5-11/2012. We shopped at our new Farmers Market in Forest Hills, NY on Sunday and made this dish with the vegetables we purchased. 2 eggplants 4 Italian peppers (green) 2 yellow tomatoes 1 red onion 1 lb penne pasta 1/4 cup nutritional yeast Marinade – mix…

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Green Juice – Deconstructed (Kale Salad)

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Green juice saved my life. Literally. I am committed to consuming green juice every day. That commitment includes one head of kale (about 0.8 to 1 lb) and other vegetables. With a desire to give my body a quick cleanse, I decided instead of juicing, I would “deconstruct” the recipe and eat all my juice…

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Roasted Red Root Vegetable Salad

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This is a REAL great salad of roasted red root vegetables served with a spectacular roasted garlic aioli. This salad is very tasty and is great as a main course salad served on top of a bed of crisp greens or as a side dish complimenting a several course meal! It is great served warm…

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Red Cabbage Salad

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Not all salads need to be green to be good. When out of lettuce, I reach for the red cabbage. Shredded and tossed with creamy avocado, chewy sweet figs and tart lemon juice and vinegar and the secret ingredient, Prune Butter, you will not believe how good it is until you try it. 1 head…

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Saturday Night Salad For Two

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Salad for Saturday evening dinner? Absolutely! REAL salads are never boring and rarely the same. And while people continue to recommend using smaller plates and eating less food, we serve our salads on 15″ chargers and fill up for seconds. 1 head red leaf lettuce, ripped into small pieces, washed and spun. 1 small cucumber,…

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Leeks with Vinaigrette

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Leeks are extremely popular in France and when I lived there I had this dish several times a week. It’s hard to find slender leeks here in the United States but when I do, I make this dish. 4 slim leeks Vinaigrette Rinse the leeks. Peel away the out leaves to make sure there is…

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Insalata Caprese

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Like the salad from the Italian region of Campania, this version uses tofu. Dried black olives add the salt and tahini dressing adds the tang to perfect this simple combination. Serves Four 1 package extra firm organic tofu, drained and patted dry 16 tomato slices – (about 4 tomatoes) 16 fresh basil leaves 16 dried…

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Mango Tango Tofu Slaw

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The tang is courtesy of the lemon and sesame oil vinaigrette in this salad made from a slaw of shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed of romaine lettuce leaves along with baked tofu slices. Each lettuce leaf can be filled with…

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Kale Salad

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I eat big salads every day.  I love kale salad, but only seem to make it when I am out of lettuce. It’s so good, I should make it more often.  This is a great salad to prepare in advance and bring to a potluck or picnic.  Unlike salads made with lettuce that will wilt…

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Asian Slaw

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Watch how simple it is to make this great salad, Asian Slaw. 1/2 Napa cabbage 2 carrots 2 scallions, finely sliced 1/4 cup cilantro, finely chopped 2 tablespoons sesame seeds 2 teaspoons sesame oil 1 tablespoon soy sauce (to taste) juice from one fresh lime Cut cabbage into fine strips, 1/4 wide.  A food processor…

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