salad – Drawn to Food

Chick pea and cucumber salad with tortilla: vegetarian or vegan

You can serve this as a salad or wrap it in the tortilla. I left the garbanzo beans whole, you could also mash them for a different texture.

Pineapple slaw: vegetarian or vegan

We have been making this slaw for years without really measuring the nuts and mayo. This recipe has a good balance of flavors without being overly high in calories.

Potato – tomato salad: vegan

My mom always made “greek” potato salad with hot potatoes. This dish is similar in that the hot potato brings out the flavors of the dressing.

Grilled corn/peach and tomato/bean salad: vegan

Grilling the vegetables and fruit gives a great caramelized flavor to the salad. We enjoyed it when it was first made, but the second day it was even better as the flavors blended and the dressing absorbed into the fruit and vegetables.

Lentil broccoli slaw: vegan

We really love the dressing for this salad, with the mint and parsley flavors. I had a little tomato left over from the day before and added that. You can substitute toasted pin nuts or almonds for the cashews.

Soba noodle salad: vegan

This meal is quick and easy. I got this recipe from Forks over Knives Summer 2020. I think the dressing needed some garlic, I might add that next time. Also top with sesame seeds for some crunch, one tbsp is 30 calories.

Mini bell pepper salad: vegan

That just seemed like too much work, and decided to just cut up everything. It is a very healthful salad and it is tasty, but i felt the peppers were too chewy. When I do this again I will sauté the peppers in a tbsp of olive oil (that will add 60 calories to each serving).

Wilted brussels sprout salad: vegetarian or vegan

This salad is delicious. The first time I made it I halved the brussels sprouts and tossed them in the olive oil and baked them at 400˙F for 15 minutes till they started to brown on the edges.