Vegetarian Meals Salad Recipes (Most Popular)
We put a California spin on a classic Italian salad. It's the perfect light lunch or starter.
Sweet peaches and tangy tomatoes pair perfectly in this simple summer salad.
This high-fiber, high-protein, low-fat salad travels well.
Broccoli salad is a summertime party staple. This version is healthier--with plenty of flavor from almonds and raisins!
Delicious and healthy, a great lunch on the go or at work.
satisfying raw vegan salad
Not your normal cole slaw. This is a healthy version loaded with surprises, packed with antioxidents and flavor.
This recipe combines farro, an Italian grain similar to wheat, with roasted butternut squash and red onion.
A hearty salad made with wheat berries, this is a fantastic potluck contribution.
This is an easy salad to throw together as a side dish or by itself.
Even if you are new to beets or have a solid history of anti-beet sentiment, give this traditional Russian salad a try! Beets are a good source of vitamin C and potassium.
A lower calorie version of the one that Longhorn's is selling right now
A simple, colorful and nutritous summer salad that keeps well in the fridge for several days.
A vegetarian adaptation to a recipe from Allrecipes... with less oil, more seasonings, and with whole wheat couscous for added nutrition.
Daily Bites shared a Be Beautiful Salad
I added mayo
a delightful way to eat your beets
OMG...this is really awesome and filling
This is a quick and easy salad that works well for a picnic. Everyone that has tried it really loves it, especially my husband.
for asian noodle and chicken salads
This has no eggs or mayo so is great for picnics and cookouts since it doesn't have to be refrigerated. We make it the day before to really meld the flavor. Great-Grandfather Bornkessel, a waiter, brought this recipe with him when he left Germany, worked in Switzerland then came to USA. Super high in potassium if you are restricted be careful.
for those missing that hidden valley feeling. soak time 1-2 hrs
Taken directly from Healthy Cooking Magazine. Made this for a BBQ this weekend and it was SO YUMMY! One of my friends thought the watermelon was tomato, so it takes on a cucumber/tomato salad taste.
Versatile, quick and easy to make, and loaded with vitamins and minerals
Good to keep in the fridge as a quick salad topping and the brine acts as a no-fat salad dressing!
Use more chili powder if you like extra spicy-ness!
Thanks for the insprational video Chef Meg. I just had to tweak your recipe a bit to satisfy the bulgur loving tabbouli heads that I cook for!
Chop garlic very fine.
Add dijon to the garlic and whisk in the olive oil.
Add the juice of a lemon and whisk again.
Add the balsamic vinegar and whisk until an emulsion has occurred.
Asian vinaigrette: Substitute sesame oil (decrease to 1 T) for the Olive oil and soy sauce for the lemon. Use Rice vinegar instead of balsamic and add grated fresh ginger.
You can change the flavor by experimenting with different oils (I love walnut, unrefined peanut and avocado oil) and different acidic bases (lemon juice, different vinegars, grapefruit juice, etc) and omitting garlic to tone down the flavor as well. Be creative in your approach to the flavor and use the best ingredients you can afford.