Broccoli & Apple Salad

1 large crown and stem of broccoli

2 apples

Juice of 1 lemon 

1 T. olive oil

Salt and pepper, to taste

Yogurt Dressing:

1 T. yogurt

1 t. olive oil

1 t. lemon juice

1 t. chopped fresh dill

Salt and pepper, to taste

Slice the stem of the broccoli into 1/8" disks. If you can't get them that thin, don't worry, but if you have the patience, thinner is better! Once you reach the crown of the broccoli, cut the florets off and slice them as thin as you can. Set the broccoli slices in a bowl.

Halve and core the apples, then slice them thinly into 1/8" slices. Put them in the bowl with the broccoli.

Mix together lemon juice, olive oil, salt, and pepper in a small bowl. Taste and season with more salt and pepper if needed.

Pour the dressing over the broccoli mixture and toss gently.

Alternatively, mix together the Yogurt Dressing ingredients, pour over the broccoli mixture, and toss gently. 

Serves 4 as a side.

Adapted from Good and Cheap, p. 44.   

Red Cabbage Slaw

1/2 head red cabbage, cored and finely shredded

1 large carrot, cut into fine julienne

1/4 c. chopped cilantro leaves

1 bunch green onions, diced

1 T. lime juice

1 T. orange juice

1/2 t. pure maple syrup

1 T. extra virgin olive oil

1 garlic clove, peeled and minced

1/2 t. sea salt

1/4 t. white pepper

In a salad bowl, toss together cabbage, carrot, cilantro, and green onions.

In a small bowl, whisk together lime juice, orange juice, maple syrup, olive oil, garlic, salt, and pepper to make a light dressing. Toss cabbage mixture with dressing. Taste and adjust seasonings.

This makes an amazing topping for tacos. Pair with an avocado dressing or salsa.

Will top 10 tacos.

Adapted from Decolonize Your Diet, p. 135. 

Cucumber & Onion Quinoa Salad

1-1/2 c. dry quinoa, rinsed and drained

2-1/4 c. water

1/3 c. white wine vinegar

2 T. extra-virgin olive oil

1 T. chopped fresh dill

1-1/2 t. sugar

2 pinches salt

1/4 t. freshly ground black pepper

2 c. sliced sweet onions

2 c. diced cucumber

4 c. shredded lettuce

In a medium pot, combine quinoa and water. Bring to a boil, cover, reduce heat to medium-low, and simmer for 15-20 minutes, until water is absorbed. Remove from the stove and let stand 5 minutes. Fluff quinoa with a fork and set aside.

Meanwhile, in a small bowl, mix vinegar, olive oil, dill, sugar, salt, and pepper. Set aside.

In a large bowl, gently mix together onions, cucumber, and lettuce. Fold in quinoa and dressing. Serve immediately or chill and serve soon.

Makes 4 servings. 

Adapted from Vegan Meal Prep, p. 85.

No-Cook White Bean Salad with Feta & Lemon-Garlic Vinaigrette

2 T. lemon juice

2 T. whole-milk plain Greek yogurt

1/2 t. Dijon mustard

1 small clove garlic, minced

1/4 t. coarsely ground black pepper

1/4 t. salt

1/4 c. extra-virgin olive oil

2 15-oz. cans no-salt-added cannellini beans, rinsed and drained

3 c. loosely packed baby spinach

1 pint cherry tomatoes, halved 

2 small shallots, sliced

3 T. chopped fresh dill

1/2 c. crumbled feta cheese

1/4 c. toasted chopped walnuts

Whisk together lemon juice, yogurt, Dijon mustard, garlic, pepper, and salt in a large bowl. While whisking constantly, slowly stream in olive oil until combined. Add white beans, spinach, tomatoes, shallots, and dill; gently toss until evenly coated. Sprinkle with feta and walnuts. 

Serves 4.

Adapted from EatingWell.com.

Strawberry Poppy Seed Salad with Chicken

4 c. mixed salad greens

1 c. diced cooked chicken

4 large strawberries, hulled and sliced

1 oz. goat cheese, crumbled 

3 T. poppy seed dressing (homemade or bottled)

1/4 c. chopped toasted pecans (optional)

Place greens, chicken, strawberries and goat cheese in a large bowl. Add dressing and toss to coat. Sprinkle with pecans, if desired.

Serves 2.

Adapted from EatingWell.com.

Avocado Chicken Salad

1/2 c. firmly packed fresh cilantro leaves and tender stems

1/2 c. coarsely chopped fresh chives, plus more for garnish

1/4 c. firmly packed fresh dill

1 T. drained capers

1 t. lemon zest, plus more for garnish

1 T. lemon juice

2 cloves garlic

3/4 t. salt

1/2 t. ground pepper

2 ripe avocados, halved and pitted, divided

1/3 c. mayonnaise

1/4 c. whole-milk plain Greek yogurt

3 c. shredded cooked chicken breast

Combine cilantro, chives, dill, capers, lemon zest, lemon juice, garlic, salt, pepper, and the flesh from 1 avocado in a food processor; process until finely chopped, about 30 seconds. Add mayonnaise and yogurt, and process until smooth, 1 to 2 minutes.

Dice the remaining avocado and place in a medium bowl. Add the chicken and the dressing; stir gently until combined and evenly coated. Serve at room temperature or refrigerate until cold, about 2 hours. 

Garnish with additional chives and lemon zest before serving, if desired.

Serves 6.

Adapted from EatingWell.com. 

Black Bean Quinoa Bowl

¾ c. canned black beans, rinsed

⅔ c. cooked quinoa

¼ c. hummus

1 T.lime juice

¼ medium avocado, diced

3 T. pico de gallo

2 T. chopped fresh cilantro

Combine beans and quinoa in a bowl and set aside. In  small bowl, stir together hummus and lime juice together; thin with water to desired consistency. Drizzle the hummus dressing over the beans and quinoa. Top with avocado, pico de gallo and 2 cilantro.

Serves 1.

Adapted from Eating Well.com.

Wild Rice Salad with Arugula Pesto

3 c. arugula, divided

1/2 c. grated Parmesan cheese

1/4 c. extra-virgin olive oil

2 cloves garlic, chopped

1/4 t. salt

1/8 t. ground black pepper

1 8-oz. package cooked wild rice

2 c. cherry tomatoes, halved

1/4 c. crumbled feta or goat cheese

2 T. pine nuts, toasted

Combine 2 c. arugula, Parmesan cheese, oil, garlic, salt, and pepper in a food processor and pulse until smooth.

Place wild rice in 4 medium bowls. Add the arugula pesto, tomatoes, feta or goat cheese, and the remaining 1 c. arugula; toss to coat. Sprinkle with pine nuts. 

Serves 4.

Adapted from EatingWell.com.  

Chicken-Quinoa Bowl with Strawberries & Pecans

 2 T. balsamic vinegar

2 t. pure maple syrup

1 t. Dijon mustard

1 clove garlic, grated

½ t. kosher salt

⅛ t. ground pepper

⅓ c. extra-virgin olive oil

4 c. torn romaine lettuce

2 c. cooked quinoa, cooled

2 c. shredded or chopped cooked chicken

8 large strawberries, quartered

½ small watermelon radish or 4 small red radishes, thinly sliced

¼ c. crumbled goat cheese

¼ c. chopped pecans, toasted

Whisk vinegar, maple syrup, mustard, garlic, salt, and pepper in a small bowl. Whisk in oil in a slow, steady stream until emulsified.

Divide lettuce, quinoa, chicken, strawberries, radish, goat cheese and pecans evenly among 4 bowls. Drizzle with the dressing.

Serves 4.

Adapted from Eating Well.com.

Spinach Salad with Quinoa, Chicken, & Fresh Berries

3 c. fresh baby spinach or mixed greens

1 c. cooked quinoa

⅔ c. chopped cooked chicken breast

½ c. fresh blueberries and/or sliced fresh strawberries

2 T. crumbled feta cheese

2 T. sliced almonds, toasted

2 T. extra-virgin olive oil

1 T. white wine vinegar

¼ t. Dijon mustard

½ t. honey

½ t. kosher salt

Place spinach, quinoa, and chicken in a bowl or in 2 (1-qt.) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.

Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately. 

Makes 2 servings.

Adapted from EatingWell.com.

Chickpea & Quinoa Grain Bowl

1 c. cooked quinoa

⅓ c. canned chickpeas, rinsed and drained

½ c. cucumber slices

½ c. cherry tomatoes, halved

¼ avocado, diced

3 T. hummus

1 T. finely chopped roasted red pepper

1 T. lemon juice

1 T. water, plus more if desired

1 t. chopped fresh parsley (optional)

Pinch of salt

Pinch of ground pepper

Arrange quinoa, chickpeas, cucumbers, tomatoes and avocado in a wide bowl.

Stir together hummus, roasted red pepper, lemon juice and water in a separate bowl. Add more water to reach desired consistency for dressing. Add parsley, salt and pepper; stir to combine. Serve with the grain bowl.

Makes 1 serving.

Adapted from Eating Well.com.

Quinoa Garden Salad

2 c. water

1 c. quinoa, well-rinsed

1 red bell pepper, chopped

1 green bell pepper, chopped

1/2 yellow bell pepper, chopped

2 tomatoes, chopped

1 bunch green onions, chopped

1 14-oz. can chickpeas, drained and rinsed

1/2 c. chopped fresh parsley

1/4 c. chopped fresh mint

1/2 c. fresh lemon juice

1 T. soy sauce

Tabasco sauce

Freshly ground black pepper

Make sure the quinoa is rinsed well before cooking or it will be very bitter.

Put quinoa in a saucepan with the water. Bring to boil, reduce heat, cover, and cook for 15 minutes, until water is absorbed. Remove from heat and set aside to cool.

Meanwhile, combine the bell peppers, tomatoes, green onions, chickpeas, parsley, and mint in a large bowl. Add the cooked quinoa and mix well. Add the lemon juice, soy sauce, and several dashes of Tabasco sauce; toss well to coat. Add black pepper to taste. Cover and refrigerate at least 2 hours before serving.

Serves 6-8.

Adapted from Forks over Knives, p. 110.   

Woodstock Peace Salad with Tahini Dressing

Organic mixed greens (romaine, arugula, or spinach)

Diced cucumbers

Red peppers

Shredded carrots

Broccoli florets

Diced red onion

Shredded purple cabbage

Sprouts of your choice (sunflower and mung bean sprouts are recommended)

Avocado

Olives

Hemp seeds

Dressing:

1 c. tahini

1/2 c. lemon juice

1 garlic clove, minced

Purified water (for thinning)

Salt and pepper to taste

Prepare the salad ingredients and toss them together. Whisk together all dressing ingredients in a bowl until combined. Dress the salad and serve.

Adapted from Forks over Knives, p. 107.

Mixed Green Salad with Pickled Nectarines

1 c. apple cider vinegar

1 c. water

1/2 c. sugar

3/4 t. kosher salt

3 c. thinly sliced firm-ripe nectarines

1/4 c. extra-virgin olive oil

1 T. Dijon mustard

1 T. apple cider vinegar

1/4 t. kosher salt

1/8 t. black pepper

6 oz. spring mix salad greens

1/4 c. crumbled goat cheese

1/3 c. plain granola

Cook 1 c. apple cider vinegar, water, sugar, and 3/4 t. salt in a saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture comes to a boil. Remove from heat. Add nectarines. Let stand at least 30 minutes or up to 1 hour.

Reserve 1/4 c. pickling liquid in a small bowl, then drain nectarines and set aside.

Whisk together reserved pickling liquid, olive oil, Dijon mustard, 1 T. apple cider vinegar, 1/4 t. salt, and pepper in a small bowl.

In a large bowl, gently toss together spring mix greens, goat cheese, nectarines, and dressing. Sprinkle with granola.  

Serves 6.

Adapted from Southern Living magazine, June-July 2025, p. 14.

White Bean & Cherry Tomato Salad

1 (11-oz.) Mediterranean-style salad kit

1 (15-oz.) can no-salt-added white beans, rinsed

1 pint cherry tomatoes, halved

Combine salad kit contents, white beans, and cherry tomatoes in a large bowl; toss to combine.

Serves 2.

Adapted from 5 Ingredients, 15 Minutes, page 36.

Arugula & Cucumber Salad with Tuna

3 T. chopped fresh basil

1 T. white wine vinegar

1-1/2 t. lemon juice

1/2  t. salt

3 T. extra-virgin olive oil

3/4 c. thinly sliced celery

3/4 c. thinly sliced Persian or English cucumber

5 oz. baby arugula

8 pitted Castelvetrano olives, quartered

2 (6.7-oz.) packages no-salt-added tuna filets in water, drained

Whisk basil, vinegar, lemon juice, and salt together in a large bowl. Add oil and whisk to combine. Add celery, cucumber, arugula, and olives; toss to coat.

Divide salad among 4 bowls. Flake tuna on top of each bowl.

Serves 4.

Adapted from 5 Ingredients, 15 Minutes, page 25.  

  

Warm Potato Salad with Goat Cheese

2 - 2-1/2 lbs. tiny new potatoes or 6 medium red-skinned potatoes, scrubbed

1/2 c. vinaigrette salad dressing, preferably balsamic

4-6 oz. mixed baby greens

4 oz. crumbled goat cheese

Bake or microwave the potatoes until done but still firm. When cool enough to handle, cut new potatoes in half, or cut the regular potatoes into large dice.

Combine the potatoes with the dressing in a mixing bowl and stir gently. Let stand for about 10 minutes.

Divide the greens between 4 salad plates or shallow bowls. Drain off any excess dressing from potatoes into a small container and drizzle it over the greens.

Divide the potatoes among the plates, placing them on top of the greens. Top each serving with goat cheese and serve immediately.

Serves 4. 

Adapted from The Vegetarian 5-Ingredient Gourmet, page 54.

Barley or Rice & Corn Salad

1 c. pearl barley, rinsed (can use 1 c. brown rice instead)

2 c. cooked fresh corn kernels or 1 10-oz. package frozen corn kernels, thawed

1 pint cherry tomatoes, halved

1/2 c. chopped fresh parsley or 1/4 c. chopped fresh dill

1/2 to 2/3 c. vinaigrette salad dressing (balsamic recommended)

Salt and freshly ground pepper to taste

Bring 3 c. water to a rapid simmer in a saucepan and stir in the barley or rice. Cover and simmer gently until the water is absorbed, about 35 minutes. Remove from heat and set aside, uncovered, until room temperature.

Combine the cooled barley or rice with the remaining ingredients in a serving bowl and toss well. Serve at once or cover and refrigerate until needed.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 46.

Black Bean Salad with Feta & Red Peppers

2 16-oz. cans black beans, drained and rinsed

1 medium red bell peppers, cut into short, thin strips

1/2 c. vinaigrette salad dressing (balsamic recommended)

1/2 c. chopped fresh parsley

1/2 to 1/3 c. fresh feta or goat cheese

Combine beans, red bell peppers, dressing, and parsley in a mixing bowl and toss well. 

Divide the salad among individual plates or shallow bowls. Top each with some of the cheese.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 43.

Lentil & Feta Cheese Salad

1 c. green or brown lentils

3 medium firm, flavorful tomatoes or 5-6 plum tomatoes, diced

4-6 oz. feta cheese, crumbled

2-3 scallions, minced

1/2 c. vinaigrette salad dressing

Salt and freshly ground pepper to taste

Rinse the lentils and check them for small stones. Combine in a saucepan with 3 c. water and bring to a simmer. Cover and simmer gently until done but still firm, about 30 minutes. Check frequently toward the end of cooking time to make sure they don't become over-cooked. Drain any excess water and rinse until cooled.

Combine the lentils with the remaining ingredients in a serving bowl and toss together. Serve at once or cover and refrigerate until needed.

Serves 6.

Adapted from The Vegetarian 5-Ingredient Gourmet, page 41.