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Salads & Dresssings

SALADS

Salads can stand alone as a meal or complement many main dishes. Unfortunately, when it comes to salads, I’m a creature of habit, and even though I often say, “Today I’m going to make something different,” I usually end up making a simple green salad with an oil and vinegar dressing. It’s terrible. Thank goodness I have my buddy Shirley, a.k.a. Wolffie, from Davie, Florida, who provided me with several of the great recipes in this chapter. Thanks, Wolffie! You’re awesome.

AUNTIE BONNIE’S CHICKPEA SALAD

My Auntie Bonnie needs a chickpea intervention; she has them stockpiled in her kitchen cupboards. Does anyone really need 35 cans of chickpeas “just in case”? But incredibly simple yet fresh and delicious salad is purrrrfection. Just like my Auntie Bonnie.

1 19-oz (540-ml) can chickpeas (garbanzo beans), drained and rinsed

small red onion, minced

1 - 2 garlic cloves, minced

1 large tomato, diced

cup fresh parsley, finely chopped

3 tbsp oil (e.g. flax, hemp, olive)

1 tbsp red wine vinegar

1 tsp lemon juice

tsp salt

tsp ground black pepper

In a large bowl, toss all ingredients together and refrigerate for at least 1 hour before serving. Makes 2 large or 4 small servings.

WOLFFIE’S BLACK BEAN & LENTIL SALAD

I’m not a big fan of “The Bean Salad”; it’s usually the one dish at vegan potlucks that I tend to skip over. If you’re like me and don’t care for the bean salad . . . well, let me blow your mind. I can’t urge you enough to try this fantastic recipe from the amazing Wolffie. Her dishes never fail and are a treat to eat. TRUST ME!

Dressing:

cup olive oil

cup oil (e.g. flax, hemp, grapeseed)

cup red wine vinegar

tbsp Dijon mustard

tsp ground cumin

1 garlic clove, minced

tsp salt

tsp black pepper

1 tsp sugar

Salad:

1 19-oz (540-ml) can black beans, drained and rinsed

1 19-oz (540-ml) can lentils, drained and rinsed

cups frozen corn niblets, thawed

1 small red onion, minced

1 small red bell pepper, chopped

cup fresh cilantro, minced

To prepare dressing: In a jar or dressing bottle, combine all ingredients. Cap and shake well before using. To prepare salad: In a large bowl, combine salad ingredients and dressing and toss together well. Refrigerate for at least 1 hour before serving. Makes 4-6 servings. Dressing makes approx. cup.

WOLFFIE’S FIESTA MACARONI BEAN SALAD

This is one of those recipes that I didn’t want to cut down to make only two servings, to avoid having half a can of beans left over. It’s the perfect recipe to take to a potluck, enjoy for lunch, and serve as leftovers. It’s just wicked!

3 cups elbow macaroni pasta, uncooked

Dressing:

cups vegan “mayonnaise”

2 tbsp fresh parsley, minced

1 tbsp red wine vinegar

1 tbsp sugar

1 tsp dried basil

tsp celery seed

tsp paprika

tsp salt

tsp ground black pepper

tsp garlic powder

Salad:

1 large carrot, grated

1 small green bell pepper, chopped

1 small red onion, minced

cup sweet pickle relish

1 19-oz (540-ml) can kidney beans, drained and rinsed

In a large pot of salted water, boil the pasta. While pasta is cooking, prepare the salad ingredients and place into a medium bowl. To prepare dressing: In a jar or dressing bottle, combine all ingredients. Cap and shake well before using. Set aside. To prepare salad: Once pasta is done, drain and rinse pasta under cold water until cooled. Shake off excess water and add to salad bowl. Toss ingredients with dressing and refrigerate for at least 1 hour before serving. Makes 2 large or 4 small servings. Dressing makes approx. 1 cup.

ADAM’S BLACK BEAN & CORN SALAD

Hey Sarah, how’s it going? I wanted to give you a recipe that my mom makes that’s really simple. You had a more complicated version in one of your other cookbooks . . . but this one is so easy and it rules, so try it out! – Adam, Highland, IN

1 19-oz (540-ml) can black beans, drained and rinsed

1 12-oz (341-ml) can corn niblets, drained

cup lime juice or juice of one lime

cup oil (e.g. olive, flax, hemp)

small red onion, minced

2 - 3 green onions, minced

cup cilantro, minced

1 tsp ground cumin

1 large tomato, chopped

tsp salt

tsp ground black pepper

In a large bowl, combine all ingredients and refrigerate for at least 1 hour before serving. Makes 4-6 servings.

QUINOA BLACK BEAN SALAD

Quinoa cooks in about the same amount of time and manner as white basmati rice (approximately 15 minutes) and like rice, it needs to be washed and rinsed before cooking. Quinoa is very high in protein and when combined with black beans make a perfect protein. Ooh la la.

Dressing:

1 tbsp olive oil

2 tbsp oil (e.g. flax, hemp, grapeseed)

2 tbsp balsamic vinegar

tsp chili powder

tsp salt

tsp ground black pepper

Salad:

cup quinoa, washed and rinsed

1 19-oz (540-ml) can black beans, rinsed

2 green onions, minced

1 large tomato, chopped

1 large celery stalk, chopped

small green bell pepper, chopped

1 small avocado, cubed

cup cilantro, finely chopped

cup frozen corn niblets

In a small pot of water, cook the quinoa accordingly. While quinoa is cooking, in a large bowl, stir together the black beans, onions, tomatoes, celery, green peppers, avocado, and cilantro. Set aside. In a small bowl, stir together the oils, vinegar, chili powder, salt, and pepper. Set aside. Once quinoa is done, remove from heat and stir in the corn. Let sit, covered, for 5 minutes. Remove lid and let quinoa cool. Add quinoa and dressing to salad and toss together well. Refrigerate for at least 1 hour before serving. Makes 2 large or 4 small servings.

SARA’S TANGY BLACK BEAN SALAD

Hi Sarah, I own your first two cookbooks and I am very excited for the new one to come out! Today, I’m making the Amazing Pasta Salad from The Garden of Vegan to take to my in-laws for dinner. They are very traditional Oklahoma meat-and-potatoes folks, but they went nuts over the pasta salad and now they ask me to make it every time I visit. Isn’t that great? Your cookbooks show it’s possible to use no animal products but still be able to create a delicious, healthy meal. Thanks for being an inspiration! Here is a quick and easy recipe I would like to share with you. – Sara, Norman, OK

1 19-oz (540-ml) can black beans, drained and rinsed

1 12-oz (341-ml) can corn niblets, drained

1 small red bell pepper, diced

1 small green bell pepper, diced

1 small red onion, diced

1 tsp ground cumin

1 tbsp oil (e.g. olive, flax, hemp)

2 tbsp balsamic vinegar

tsp salt

In a large bowl, combine all ingredients and refrigerate for at least 1 hour before serving. Makes 4-6 servings.

BABY SPINACH & APPLE SALAD WITH SWEET RED WINE VINAIGRETTE

“I’m strong to the finich, ‘cuz I eats my spinach!” Popeye was right! Raw spinach is an excellent source of Vitamin C and is also rich in iron, calcium, potassium,and Vitamins A and B. Now if we could just get Olive Oyl to eat a little something. . . .

Dressing:

1 tbsp apple cider vinegar

1 tbsp red wine vinegar

tbsp sweetener (e.g. sugar, maple syrup)

2 tbsp olive oil

2 tbsp oil (e.g. flax, hemp, grapeseed)

tsp paprika

Salad:

4 cups baby spinach, tightly packed

cup raisins

1 large apple, finely sliced

cup pine nuts, toasted

To prepare dressing: In a jar or dressing bottle, combine all ingredients. Cap and shake well. To prepare salad: Separate spinach into bowl(s). Garnish with raisins, apples, and pine nuts. Drizzle with vinaigrette just before serving. Makes 2 large or 4 small servings. Dressing makes approx. cup.

WOLFFIE’S SPINACH - WALNUT SALAD WITH RASPBERRY VINAIGRETTE

Wolffie’s Raspberry vinaigrette is to die for. You’ll need a mesh strainer, but they’re easy to find. You can pick them up at any kitchen store or dollar store for a few bucks.

Dressing:

1 cup unsweetened frozen raspberries

3 tbsp sugar

2 tbsp olive oil

1 tbsp flax oil (or hemp, grapeseed, etc.)

1 tbsp red wine vinegar

tsp tamari

Salad:

4 cups baby spinach, tightly packed

1 small red onion, finely chopped

cup walnuts, chopped and toasted

In a medium saucepan, bring raspberries and sugar to a boil, stirring constantly. Boil for 1-2 minutes and remove from heat. Place a fine mesh strainer over a small bowl and strain the raspberry mixture, discarding the seeds. Add the oils, vinegar, and tamari; stir together well and refrigerate before serving. Prepare spinach and place into bowl(s). Garnish with onions and walnuts. Drizzle salad with vinaigrette. Salad makes 2 large or 4 small servings. Dressing makes approx.