Category Archives: Salads

Green Bean Salad

This dish is so simple—Just blanch the green beans until crisp tender, then toss with halved cherry tomatoes and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Green Bean Salad
4 servings

1 pound string beans or small haricots verts
24 cherry Read more

Vegan Potato Salad

​Now THIS is what I’m talking about! Comfort food, reinterpreted as “nearly nonfat”, but it’s still super tasty. Dressing
 Note: The dressing is best if prepared the day before (or at least a few hours), to allow the flavors to mingle so that the bean flavor doesn’t predominate.

Vegan Potato Salad
Yield: 8 servings

6 red potatoes
2 ribs celery… Read more

Cucumber-Tomato Salad

This is a light middle-of-summer salad that’s wonderful with heavier foods like barbecue baked beans, and potato salad.

Cucumber-Tomato Salad

6 cups cucumbers (about 2 pounds), coarsely sliced or chopped
2 large tomatoes (about 1 pound), coarsely chopped
1 bunch green onions, chopped
Optional: 1 cup pitted olives (such as Kalamata or Gaeta), halved
1/2 cup coarsely chopped fresh mint

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Soba Salad with Orange Vinaigrette

This noodle salad is based on a recipe by Susan Feniger, co-chef at L.A.’s Border Grill. It’s a keeper!

Soba Salad with Orange Vinaigrette

VINAIGRETTE
1 cup orange juice (fresh is best, frozen works fine)
2 tablespoons fresh lime juice (about 1 lime)
3 tablespoons low-sodium soy sauce
Toasted sesame oil—a very light sprinkle, for flavor
1 tablespoon unseasoned rice

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Summer Soba Salad

After months of rain, we finally have warm weather, and so I made this crunchy, filling, cooling noodle salad this evening and it was a perfect supper for summer! Be warned—I think I’ll be making more versions of this 😉

Summer Soba Salad

1 cup unsweetened coconut milk (or vegetable stock)
2 garlic cloves, minced
2 tablespoons peeled fresh ginger, … Read more