Category Archives: Salads

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

Hemp Seed Tabouli

I just found out about hemp hearts—raw, shelled, hemp seeds) this evening when I came upon a series of hemp tabouli recipes on Twitter.

Intrigued, I began reading about the Manitoba Harvest organic hemp seeds and found they:

  • Have zero net carbs
  • Are non-GMO project verified /and/ organic
  • Contain more protein and omegas and less carbs than the same serving
Read more

Chopped Vegetable Salad

A friend of mine was once a chef, and this is one of his many wonderful recipes. Looks simple. Tastes outstanding. Low-carbers may want to skip the potatoes and carrots until they’ve met their weight loss goals. The only change I’ve made to his original recipe? I subbed out the original maple syrup for some stevia and a drop or … Read more

Tofu Salad 19 Ways

Tofu is an important part of vegan and vegetarian protein choices, low carb. It’s also a tasty ingredient for anyone wanting a plant-based protein…or just something new!

Basic Tofu “Egg” Salad
Yield 4 servings

60 ounces pounds extra firm, silken style, tofu, drained (usually 2 packages)
1/2 cup eggless mayonnaise
3 tablespoons Dijon mustard
1/2 stalk celery, diced
1/2 cup … Read more

Egg Salad 15 Ways

Here’s another recipe with a crazy-long list of variations. But ovo-lacto vegetarians and low-carb folk tend to end up eating a lot of eggs, so variety really helps things along. The variations don’t have “recipes” as such, but here’s how to do it: boil, chill, peel, and chop the eggs. Add whatever fat is mentioned, then start adding the rest … Read more