Vegan Salads & Dressings
3 Recipes Created by MARIVONNE
A collection of cool, refreshing and heart-healthy vegan salads and dressings. Because it's possible to have a salad without chicken, bacon, cheese, or eggs.
Recipes in this Collection
Garbanzo (chickpeas) and black beans power-pack this cool salad with healthy fiber and plant protein. It's a test of your dicing skills although I've been known to throw things in my chopper on a weeknight for speed and not tell a soul. The corn, black beans and cilantro instantly hint of some sort of southwestern flair, so while this can be dressed with any vinaigrette of your choosing, my Citrus Chipotle vinaigrette is one of my favorites. Serve with whole wheat pearl cousous or orzo, brown rice, or in whole wheat tortillas for a refreshing wrap.Submitted by MARIVONNE
An acid, an oil, and mustard as the emulsifier and you have a vinaigrette base. The citrus trifecta going on here, together with the southwest chipotle seasoning are the keys to its success. While a traditional vinaigrette would have 2 or even 3 times more oil than its acid component, I try to keep the oil down in this one, going with a 3:1 ratio of acid to oil instead. Use it to dress my Vegan Beans and Bits salad or any other salad you prefer. It's sweet, tangy, and refreshing. Feel free to switch around the citrus elements according to your part of the world and what's in season - ruby red or pink grapefruit, orange, and lemon comes to mind as another great trifecta. Experiment with it!Submitted by MARIVONNE
Jumping on the creamy chipotle dressing bandwagon with this recipe, I use it mainly as a salad dressing (goes great with my Vegan Beans and Bits Salad). I also use it with fat-free refried beans rolled up in tortillas. As a spicy mayo on buns for black bean burgers or a grilled portabella mushroom posing as a burger it's fantastic. I've even dipped oven-fried potato slices in this. Really, I could put this on almost anything. Submitted by MARIVONNE