Ingredients (use vegan versions):

• 1 bag pre-washed Italian salad mix (or make it yourself!)
• 1 avocado, diced into small cubes
• large handful of dried cranberries, raisins or papaya
• Bragg’s Liquid Aminos to taste

Directions:

Mix up fresh basic salad, of red, green
and ‘butter’ lettuce. I guess anything
basic would work, also spinach.

Add diced avocado, sprinkle in dried
cranberries or diced dried papaya
spears.

Add a few drops of Bragg’s Liquid
Aminos, or failing that, soy sauce.

Very good quick tasty, low calorie
salad.

Serves:

Ingredients (use vegan versions):

• 5 lbs potatoes boiled and drained
• 3/4 cup pickle juice
• 1 lb silken tofu
• 2 cloves garlic
• 1/2 large red onion, diced
• 4 tablespoon extra virgin olive oil
• 2 tablespoon prepared yellow mustard
• 2 tablespoon sweet pickle relish
• 2 tablespoon fresh dill
• salt and pepper to taste

Directions:

Boil potatoes, drain.. while hot pour
on pickle juice. Let the potatoes
cool. Meanwhile, blend the tofu,
garlic, mustard, relish and olive oil
in a blender.. pour over potatoes.
Stir in diced onion and fresh dill,
salt and pepper to taste. Chill for at
least 2 hours before serving…
Enjoy! This tastes almost like mayo
based classic potato salad. Most
people would not know it was vegan!

Serves: 10

Preparation time: 1 hour or so

Ingredients (use vegan versions):

• 1 cup alfalfa sprouts
• 1 cup broccoli
• 1 cup sliced cucumbers
• 2 tablespoon miso dressing
• 1 teaspoon chopped walnuts
• 1 teaspoon chopped almonds

Directions:

Ingredient amounts are approximate, adjust to taste.

Mix well. Enjoy. Hope you like it as
much as I do. I’m really not sure on
the quantities, but it’s roughly those
ingredients. I eat this salad for
lunch every day … and sometimes with
dinner. Thought I’d share. Also,
good to add other green veggies like
green peppers or celery too. I like
to keep it all green.

Serves: 1

Preparation time: 5 mins

Dressing:

Ingredients (use vegan versions):

• 3 tablespoon fresh chopped cilantro
• 1 tablespoon vegan sugar
• 1 tablespoon picante sauce
• 1-3 dashes Tabasco Sauce
• 1 dash chili powder
• 1-3 dashes cumin
• salt & pepper to taste

Directions:

After combining the above ingredients, add & mix in 1/4 cup olive oil.

In a large bowl combine the following:

Ingredients (use vegan versions):

• 1 15 oz. can black beans
• 1 11 oz. can corn niblets
• 1/2 red bell pepper chopped
• 1/2 green bell pepper chopped
• 1/3 cup red onion chopped

Directions:

Combine lime juice, cilantro, vegan sugar, picante sauce, Tabasco, chili powder, cumin, salt &
pepper, in a small bowl. Add olive oil to this mixture to form dressing.

Combine beans, corn, red & green bell peppers, and onion in a large bowl. Pour dressing
over & mix. Chill in refrigerator for 2 or more hours. May be made in the morning and
stored in the refrigerator until dinner.

Serve on a bed of lettuce with corn chips, and a sprig of cilantro to garnish. The recipe
doubles easily for larger parties.

Serves: 4-6

Preparation time: 30 min

Ingredients (use vegan versions):

• 1 cup dark red kidney beans
• 1 cup waxed yellow beans
• 1 cup green beans
• 1 cup garbanzo beans
• 1 cup diced tomatoes
• 1/2 cup mushrooms
• 10 medium or 20 small black olives, pitted
• 1 cup reduced fat or fat free zesty Italian dressing

Directions:

Drain each of the vegetables, one at
a time and rinse off with water, then
transfer to your serving bowl. Mix
contents thoroughly.

After rinsing off mushrooms, slice
into medium pieces, then transfer to the
bowl and mix.

Cut olives in half then transfer to
the pasta bowl and mix.

Add Italian dressing, mix, and chill
in fridge before serving.

Note: If using frozen vegetables or
dried beans, follow directions for the
package first.

One of the things I liked about this
salad (besides the fact it’s good) is
the way the colors of the beans,
tomatoes, mushrooms and olives blended
together.

The colors in the salad complemented
each other beautifully.

Serves: 4-6

Preparation time: 10 minutes (for canned vegetables, longer for frozen or dried products)