Recipe Tag: Vegetarian Salads

Purple Potato Salad

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

When the oven is hot spray the pan lightly with oil. Add the potatoes and place the pan in the oven. Roast for about 20 – 25 minutes until the potatoes are just tender.

Remove and let cool.

Slice the potatoes about 1/2 inch thick. If using larger potatoes cut in half lengthwise first and then cut into half moon slices.

Place the sliced potatoes in a bowl with the salt, pepper, olive oil, balsamic vinegar, dill and diced celery.

Fold together and chill.

Prairie Salad

Place 3 teaspoons of the canola oil in a large skillet over high heat.

When the pan is hot, add the squash and cook, stirring frequently, for two minutes.

Add the corn and the rosemary, stir, and cook 3-5 minutes, tossing frequently.

As the bottom of the pan begins to caramelize and turn brown, add the water to deglaze the pan, scraping up the browned bits from the bottom. (This should create a light brown sauce in the pan.)

Cook for another 3 minutes, tossing frequently, then remove from heat and pour into a large mixing bowl.

Add the beans, 1 teaspoon canola oil, salt, pepper, vinegar, and maple syrup to the mixing bowl and fold together gently.

Chill before serving.

Potato Vinaigrette 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 drain into a colander and rinse with cold water.

Cut the potatoes into 1/2 to 1 inch pieces. Place in a large mixing bowl and add the shallots, vinegar, olive oil and salt. Gently fold the salad until well blended.

Add fresh ground pepper to taste while folding.

Chill well before serving.

When ready to serve, place the sliced onions over the top of the salad and sprinkle with dill.

Peruvian Potato Salad

Place the water in a large sauce pan over high heat. Add the potatoes.

When the water comes to a boil, reduce the heat to a simmer and cook for about 20 minutes until a paring knife slips into the potato with slight resistance.

Remove the potatoes to cool.

Place the sour cream, turmeric, lime juice, lime zest, honey, salt, and pepper in a large mixing bowl and whisk until smooth.

Cut the cooled potatoes into 1/2 inch chunks and add to the bowl with the green onions, red onion, green olives, black olives, and eggs.

Fold gently until the salad dressing coats the other ingredients.

Chill well before serving – overnight is best.

Napa Cabbage Salad

Combine the vinegar, honey, maple syrup, sesame oil, and soy sauce in a sauce pan.

Place over medium-high heat and whisk while bringing to a boil.

When the dressing boils, remove it from the heat immediately.

Chill for at least 3 hours.

Heat a non-stick skillet over medium-high heat and toss the sesame seeds, almonds and crushed noodles for one minute.

Reduce heat to medium and continue to toss for about 5 minutes, watching carefully so as not to burn the mixture.

When the ingredients are slightly browned, remove them to a plate and let cool.

Slice the napa cabbage and the green onions very thin and toss together in a large mixing bowl.

Add the ramen mixture and the dressing and toss until well coated.

Serve.

Mushroom Salad

Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill.

When ready to serve, slice the mushrooms very thin. Toss together with the dressing.

Serve on top of the romaine leaf.

Minted Cucumbers

Fold together the cucumbers, olive oil, rice vinegar, salt, pepper and peppermint.

Chill.

Mediterranean Corn Salad

Preheat the oven to 325°F.

Peel the husks back from the corn and remove the silks.

Rinse well and then fold the husks back around the corn.

Wrap with aluminum foil.

Place the corn in the oven and roast for 25 minutes.

Remove and let cool.

Shuck the corn from the cob.

Place the corn in a bowl with the olives, peppers, shallow, tomato, salt, pepper, basil and olive oil.

Fold together and chill.

Lentil and Cucumber Salad

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

When the water is boiling add the lentils.

Reduce the heat to a simmer and cook until the lentils are tender but not mushy – about 20 minutes.

Remove to a large mixing bowl and let chill in the refrigerator.

When the lentils are cold add the cucumber, olive oil, vinegar, salt, pepper and pickled onion.

Fold together and chill (overnight is best).

Lentil and Black Bean Salad

Cook the red lentils in 6 cups of simmering water for about 4 minutes, until just tender. Drain and rinse with cold water.

In a large bowl, combine the cooked lentils with the black beans.

Add the shallot, red bell pepper, celery, red pepper flakes, olive oil, vinegar, jerk rub, parsley, and salt. Combine gently.

Chill overnight.