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

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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Thai Quinoa Salad

I love Thai flavors, and this salad really delivers. I sometimes add a side serving of  tiny cubes of crispy tofu or tempeh to make it a heartier meal, though it’s just fine as is.

Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette
Serves 2 as main course, 4 as side salad

1 cup quinoa, rinsed
1 carrot, … Read more

Wild Rice Salad

I love this salad. It’s filled with a wonderful combination of sweet, tart, and savory flavors.

Wild Rice Salad

1 cup wild rice
1 quart water
Pinch of salt
1-1/2 pounds asparagus, cut up & blanched
Raisins, walnuts, sliced kumquats
2 tablespoons sesame seeds
2 spring onions, chopped

1 tablespoon orange zest
5 tablespoons orange juice
1 tablespoon soy … Read more

Winter Solstice Salad

Festive, delicious, and beautiful to see, this is the salad I serve for winter feasts.

Winter Solstice Salad
Serves 6

8 cups mixed baby greens
2 Bosc pears, sliced
1 pomegranate, seeded
1/2 cup pecan halves


1/4 cup balsamic vinegar (pear-infused is a nice touch)
2 teaspoons honey
1 teaspoon vegan Worcestershire sauce
1 small garlic clove, minced
1/2 … Read more