Recipe Tag: Vegetarian Salads

Sesame Broccoli Salad

Cut the broccoli into small flowerets about the size of an walnut.

Trim the tough edges of the large stem from the broccoli to expose the tender center. Cut the center into cubes.

Place the water in a pan fitted with a steamer basket.

Put the cubed stems in the steamer and then the flowerets. Place the pot over high heat and bring to a boil. Steam for 8 minutes.

Remove the broccoli from the pan and rinse under cold water. Set aside to drain.

Rinse out the steamer pan and dry.

Place the oil in the pan over medium high heat. Add the ginger and cook gently for about 4 minutes. Do not let the ginger get too hot – just simmer gently.

Place the garlic, soy sauce, vinegar and pepper in the pan and swirl. Cook over medium heat for about 5 minutes.

Remove and let cool.

Place the steamed broccoli in a bowl. Add the sesame dressing, sesame seeds and green onion.

Toss until well coated and chill.

Salad with Sweet Soy Dressing and Goat Cheese

Mix together the soy sauce, peach preserves, vinegar, orange juice and olive oil until well blended. Chill.

Shape the goat cheese into two rounds about 1/2 inch thick. Pat the sesame seeds onto each side. Place in freezer for about 10 minutes and then keep refrigerated until ready to use.

When ready to serve combine the lettuce with the dressing and add the grapefruit sections. Toss gently until the salad is well coated with dressing. Divide the salad between two plates.

Place a non-stick pan over medium-high heat. Spray lightly with oil. When hot add the goat cheese and sear on one side for about a minute and turn over. Cook for one minute more.

Place the goat cheese on top of the salad. Sprinkle the almonds over the top and serve.

Roasted Eggplant Salad

Preheat oven to 325°F. Place a large roasting pan in the oven. When the oven is hot lightly spray the pan with oil and add the eggplant, onions, tomatoes and almonds.

Return the pan to the oven and roast for about 30 – 40 minutes. Stir the vegetables about every 10 minutes. They may require a light spray once or twice with the oil to keep them from sticking.

Remove form the oven and let the vegetables cool slightly. Place in a large mixing bowl and add the salt, pepper, olive oil, vinegar, basil, oregano and roasted garlic.

Stir well and chill.

** The garlic can be roasted at the same time as the vegetables using the Roasted Garlic recipe. Alternatively, add 5 cloves of minced garlic with the veggies before roasting. The flavor will be less subtle but is quite good (and the recipe is easier if you haven’t roasted the garlic).

Roasted Beet and Fennel Salad

Preheat the oven to 375°F.

Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil.

Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.)

Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly.

Place the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool.

Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned cut into 1/2 inch cubes.

Mix together the beets, sautéed fennel, salt, black pepper, ground cumin and crumbled feta. Chill well.

Red Quinoa Salad

Place the water in a medium sauce pan over high heat.

When the water boils add the quinoa.

Reduce the heat to a simmer. Stir occasionally. The quinoa will take about 20 minutes to cook. When the water is gone the quinoa is done.

Place it in a large mixing bowl and refrigerate until cool.

When the quinoa is cool add the shallot to the bowl with the red pepper, tomato, olive oil, vinegar, paprika, salt and pepper.

Toss well and chill.

Red Potato Salad

Place the water in a large stock pot fitted with a steamer basket. Bring the water to a boil over medium-high heat. Steam the potatoes for about 30 minutes until slightly soft. Remove and let cool for about ten minutes and then chill thoroughly in the refrigerator.

Cut the potatoes into 1/2 to 1 inch pieces. Place in mixing bowl and add mayonnaise, sour cream, mustard, parsley, salt and pepper.

Fold together gently and chill well before serving.

Ratatouille Salad

Place the water in a large pot over high heat.

When the water boils, add the pasta. Cook for 15 to 20 minutes (per package instructions). Stir occasionally.

When the pasta is al dente, drain the pasta and place in a bowl. Chill.

Place the eggplant in a large bowl and toss together with the salt. Let sit for 30 minutes and then drain liquid from the bowl. Rinse the eggplant thoroughly in cold water and pat dry.

Place a large roasting pan in the oven and preheat to 325°F.

When the oven reaches 325°F, add 2 teaspoons olive oil to the roasting pan and swirl to coat the bottom of the pan.

Add the garlic, eggplant, onions, peppers, and zucchini to the roasting pan and mix together.

Roast for 25 to 30 minutes. Stir occasionally.

While the vegetables are roasting, place 1 teaspoon olive oil in a small skillet and add the tomatoes.

Place the pan in the oven and roast the tomatoes for about 20 to 25 minutes. Shake the pan occasionally so they don’t stick to the pan.

When the tomatoes are roasted, place them in a blender or mini-chopper and add the tomato paste, 1 tablespoon olive oil, red wine, and salt.

Puree until smooth.

Add the oregano, thyme, tarragon, and basil to the dressing and fold together. Chill.

When the vegetables are cooked, place them in the refrigerator to chill.

When the dressing and vegetables are chilled, add the dressing, the pasta, the mozzarella, and the parmesan to the bowl, then fold together.

Serve.

Herbed Quinoa Salad

Place the water in a medium saucepan over high heat.

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

Cook the quinoa for about 15 minutes or until the water has evaporated. Remove from heat and cover, then let stand for ten minutes.

Place the cooked quinoa in a bowl and chill thoroughly.

After the quinoa has chilled, add the celery, carrot, green onion, thyme, salt, cumin, pepper, olive oil, and red wine vinegar.

Fold together, chill, then serve.

Quinoa Tabbouleh

Place the water in a small sauce pan over high heat.

When the water boils add the quinoa.

Reduce the heat to a high simmer.

Cover the pan partially and cook until the water is almost evaporated.

When the quinoa is done turn off the heat, cover and let stand for 5 minutes.

Place the quinoa in the refrigerator and chill thoroughly.

While the quinoa is chilling stir together the lemon zest, lemon juice, honey, sesame oil, onion, mint, parsley and tomato.

Place in the refrigerator to chill.

When the tomato parsley mixture is chilled, add the quinoa and fold together until well mixed.

Chill well before serving.

Quickie Japanese Cucumber Salad

Peel the cucumbers and slice in half. Seed each half and slice into thick half moons. Place in a large bowl and let sit for about five minutes. Drain and pat dry on paper towels and return to the bowl.

In a small mixing bowl, whisk together all the remaining ingredients and pour over the cucumbers. Mix well and let marinate for at least 30 minutes before serving.