Ingredients (use vegan versions):

• arugula
• chick peas (canned, for convenience)
• extra virgin olive oil
• red balsalmic vinegar
• salt
• pepper (fresh ground is best)
• tandoori masala

Directions:

Combine arugula and chick peas in salad bowl (suggested respective
proportion 5:2). Coat w/ oil. Add vinegar/spices and stir.
(dressing ingredients in quantities to suit your taste)

I took me year to discover arugula (a gourmet restaurant insalata mista)
and I am making up for lost time. Eventually I can imagine adding lighter
lettuce to the mix (frisee). I grow my own arugula: last year’s planting
yielded from May/June into frost!

Serves:

Ingredients (use vegan versions):

• 1 can of: Wax cut beans, cut green beans, red kidney beans.
• 1 8 oz. can of sliced black olives.
• 1 8 oz. can of sliced mushrooms.
• 1.5 cups (or 3 stalks) of celery diag. cut.
• 1 can of artichoke hearts.
• 1 med. onion (sliced thin)
• Dressing:
• 1.5 teaspoon Accent
• 1.25 teaspoon salt
• 1 teaspoon vegan sugar
• 1 tablespoon fines herb or “Spice Islands” – herb mixture
• 1/4 teaspoon tabasco sauce
• 1/2 cup salad oil
• 1/4 cup fresh parsley (finely chopped)
• 2 Tbps. capers

Directions:

Serves: 10.

Preparation time: 4 hrs. min..

Combine drained vegetables, celery and onions. For dressing, measure
vinegar into a container, add accent, salt and vegan sugar and stir until
disolved. Add fine herbs, tabasco, and salad oil. Beat or shake
until well blended. Four over vegetables. Refrigerate several hours
(or BEST… overnight)… turning several times. Place in serving
bowl and sprinkle with capers and/or parsley…(parsley may be added
to the oil mixture for richer dressing flavor).

Source: my mom… don’t know where she got it.

Ingredients (use vegan versions):

• 1/2 cup Fantastic foods black bean dip mix
• Boiling water
• 1 cup coleslaw
• 1 cup shredded carrots
• 1 tomato, diced
• 1/2 – 1 cup crunched up tortilla chips (I use non-fat baked kind)
• 2 tblsp salsa

Directions:

Add enough boiling water to the black beans to fill the cup to 3/4 or
a little more (you will have to judge this yourself to see what
consistency you like). Wait about 5-10 minutes stirring every few
minutes until they reconstitute. Add more water if too thick.

Combine the coleslaw, carrots and tomato on a large plate. Top with
chips, then with the beans, then add the salsa. Mix all together
until it looks like a mudpie, and eat!

Serves:

Salad:

Ingredients (use vegan versions):

• 1 head Romaine lettuce 1 head Iceberg lettuce
• 3 tomatoes cut Juliette style
• 1 can greek olives
• 2 green peppers
• 1 cucumber pealed

Directions:

Dressing:

Ingredients (use vegan versions):

• 1/4 of an onion
• vinegar
• vegan mustard
• olive oil

Directions:

Serves: 6.

Preparation time: 15-30 min.

Chop and mix veggies in a bowl. Right before serving, add dressing
which is stirred until blended.

Ingredients (use vegan versions):

• 1/4 head of purple cabbage, shredded or sliced into thin sections and separated (make into bit-sized pieces)
• 1 can garbanzo beans, rinsed and drained
• 2 carrots, shredded, or chopped into small pieces
• 5 oz. frozen peas, thawed (but not cooked)
• 1 cup Assortment of sprouts (I used something called “crunchy” sprouts, which is a blend that my local grocer sells) I don’t think that the stringy type sprouts would be good in this (the sprouts should have some crunch)
• 1-2 tablespoons red-vegan wine vinegar (or to taste)
• black pepper

Directions:

Optional Ingredients (use vegan versions):

Ingredients (use vegan versions):

• Green onions or scallions
• cauliflower (although you might want to blanch it first OR cut into reallysmall pieces)
• brocolli (as above)
• snow peas

Directions:

This salad came about when I took all the salad mixins to a friends’
house but forgot the lettuce. It was very good and got rave reviews
from everyone!

Put all ingredients in a bowl and toss to mix. Put in the
refrigerator to marinate for a few hours and eat. I used red-
vegan wine vinegar and purple ruffles vinegar, which my sister made for
me out of purple ruffles basil.

We served this with some hot Indian dishes as is, but you can
also serve as follows:

Serve on a bed of red-leaf lettuce. Serve in a pita with some lettuce
and salsa (that’s what I did with the leftovers -yummy). Serve on
morning whole-grain english muffin.

Serves: