Recipe Tag: Vegetarian Salads

Caprese Salad

Layer the mozzarella slices alternating with the tomato slices and a whole basil leaf in a line or circle on a salad plate.

Chiffonade the remaining basil leaves and sprinkle over the top.

Top with olive oil, vinegar, and pepper.

Serve.

Cajun Black Eyed Pea Salad

Place the black eye peas, shallot, celery, green pepper, olive oil, vinegar, Cajun seasoning, salt and pepper in a large mixing bowl.

Fold together until well blended.

Chill well before serving.  Overnight is best.

Brussels Sprouts and Lima Beans Salad

Thinly slice the brussels sprouts horizontally. Remove the tough core of the brussels sprouts as you slice them and discard.

Combine the avocado, sour cream, milk, salt, pepper, tarragon and vinegar in a mini chopper or blender and puree.

Fold the brussels sprouts together with the lima beans, dressing and grated parmesan. Chill.

Broccoli and Blue Cheese Salad

Place the water in a medium saucepan fitted with a steamer basket and place the saucepan over high heat.

When the water boils, add the broccoli and steam for 8 minutes.

While the broccoli is steaming, place the pine nuts in a small skillet over medium-high heat.

Add the pine nuts and toast them for about five minutes, shaking the pan frequently.

When the broccoli is done steaming, shake the water from the broccoli and place in a large bowl.

Immediately add the blue cheese and the pine nuts and fold together gently until the blue cheese is melted.

Chill well before serving.

Bok Choy Slaw

Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.

Black Eyed Pea Salad

Rinse the peas well and place in a large pot. Cover with cold water and soak overnight if possible. Drain the peas and replace with 3 quarts of cold water. Cook the peas for about an hour.

** An alternative quick method is to place the peas in a pot and cover with cold water. Bring to a boil and cook for two minutes. Remove the peas from the heat rinse and lest stand one hour. Rinse and place in a pot with 3 quarts of cold water. Cook the peas for about an hour until soft.

** Canned no salt added black eyed peas may be used. Rinse well. You will need two 15 ounce cans for this recipe.

When the beans are cooked, drain well and cool. Place in a medium mixing bowl and add the carrot, celery, bell pepper, olive oil, maple syrup, vinegar, salt, pepper and fresh dill.

Toss well and chill at least an hour.

Black Bean and Black Quinoa Salad

Place the water, cumin, paprika, pepper, oregano, and soy sauce in a small saucepan over high heat.

When the water boils, add the quinoa, stir, and reduce the heat to simmer.

Simmer, uncovered, for 25-30 minutes or until the quinoa is soft and the water is evaporated. Add more water 1/4 cup at a time if needed.

When the quinoa is cooked, place it in a large mixing bowl, add 1 teaspoon of olive oil and the black beans, fluff, and place in the refrigerator to chill.

While the quinoa is cooking, place the pepper, cilantro, garlic, sour cream, olive oil, lime juice, lime zest, salt, and fresh ground black pepper in a blender and puree until smooth.

Place in the refrigerator to chill.

After the dressing and the quinoa are chilled, add the yellow pepper, red pepper, and celery to the bowl with the quinoa.

Add the dressing and fold together.

Serve.

Beet and Shallot Salad

Preheat the oven to 325°F.

Scrub the beets and wrap each in foil. Place in the oven.

Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven.

Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.

When cool, peel the beets and cut into 1/3 inch dice. Place in a medium mixing bowl.

Add the shallots and any liquid in the bottom of the pan they were roasted in.

Add the lemon zest, mustard, salt, pepper, thyme and pine nuts. Toss well and chill before serving.

Avocado Potato Salad

Place a steamer basket in a large sauce pan.

Add the water and set the pan over high heat.

When the water comes to a boil, add the potatoes to the steamer basket and steam the cubed potatoes until just tender (about 15 minutes).

Remove the steamer basket and run cold water over the potatoes (to stop them cooking) until they are at least room temperature.

Add the avocado, celery, shallot, salt, cumin, and pepper to the potatoes and fold together gently.

(Over-mixing will result in mashed potatoes and not potato salad.)

Chill thoroughly before serving.