Category: Salads

1 15 oz can chickpeas (garbanzo beans) 4 to 6 medium ripe tomatoes, diced 1 red bell pepper, seeded and diced 1/4 medium red onion, diced 2 T chopped fresh parsley 2 T chopped fresh basil 1/2 tsp black pepper 1/2 tsp salt 3 T olive oil 2 T red wine vinegar 2 tsp Dijon-style… Continue reading Tomato/Chickpea Salad

1 lb. tempeh, cubed 3 Tbsp. soy sauce 2 Tbsp. water 1 1/2 tsp rice vinegar 1 C celery, chopped 1/2 C carrot, shredded 1/2 red onion, chopped 1/2 C parsley, chopped 1/2 C vegenaise (or more, as needed) Place the cubed tempeh in a casserole dish and pour the soy sauce, water, and rice… Continue reading Tempeh Salad

  12 small red potatoes, boiled and cubed 1 Tbsp. Dijon mustard 6 sprigs fresh dill, de-stemmed and minced 1/4 C. red wine vinegar 1/3 C. olive oil 1/4 small red onion, chopped 1/2 Tbsp. salt Wash the potatoes and boil them, whole, until tender (about 20 minutes). Drain and set aside to cool. Whisk… Continue reading Mediterranean Potato Salad

1/2 lb. orzo 3 Tbsp. olive oil 2 Tbsp. red wine vinegar 1 tsp Dijon-style mustard 1/4 C. chopped fresh mint leaves 2 tsp dried oregano 1 tsp dried thyme 1/2 tsp black pepper 2 med. tomatoes, diced 1/4 red onion, chopped 1 med. unpeeled cucumber, diced 2 cloves garlic, minced 1 C. pitted kalamata… Continue reading Mediterranean Orzo Salad

2 C. peeled, diced sweet potatoes 2 Tbsp. canola oil 2 Tbsp. red wine vinegar 1 tsp Dijon-style mustard 1/4 C. chopped fresh parsley 1/2 tsp black pepper 1 tsp. salt 2 15-oz cans black-eyed peas, drained 1/2 red onion, chopped Place the sweet potatoes in a medium pan and cover with water; bring to… Continue reading Black-Eyed Pea, Corn, and Sweet Potato Salad