More Summer Salads

There are only so many dishes you can do at a cooking class, and I had a couple more I wanted to share. During the hot summer months, a salad supper is often our choice. We can work all day and then just pull out a few salads from the fridge and voila, supper is served. My usual choice is a potato (see Macedonian Potato Salad recipe) or pasta salad (see recipe below), plus a bean salad (see Black Bean Salad recipe or Chickpea Salad recipe below), and a vegetable salad (see Vegan Caesar Salad or Kale and Apple Salad, Spinach Salad recipe below or Cauliflower Salad recipe below). (pictures are coming soon.)

Super Simple Pasta Salad

  • 2 cups cooked pasta (I like the tri colored spirals)
  • 1 carrot, peeled and cut into julienne strips
  • 2 green onions or ¼ cup finely chopped red onion
  • ½ red pepper, finely diced
  • 1/2 cucumber, diced
  • 1 clove garlic, minced
  • 3 tbsp white balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp raw sugar
  • Salt and pepper to taste

Make a simple vinaigrette with the garlic, vinegar, oil and sugar. Toss the veggies and pasta with the vinaigrette and season with salt and pepper to taste.

You can add any choice of veggies to this salad. Cauliflower and broccoli work well. As an alternative, you can substitute a store bought Italian or balsamic dressing for the vinaigrette.

Note: if you are using gluten free pasta, add the dressing just prior to serving. I find the vinaigrette makes the pasta tough.

Chick Pea Salad

Chickpea Salad
Chickpea Salad

We were recently at an Ikea store and stopped for a lunch. We were pleasantly surprised to find plant based options on the menu including our choice of Veggie Balls and a Chickpea Salad. The recipe below is my attempt to duplicate the Ikea Chickpea Salad.

  • 1 can cooked chick peas, drained and rinsed (or 2 cups cooked chickpeas)
  • 1 carrot, peeled and cut into julienne strips
  • 2 green onions or ¼ cup finely chopped red onion
  • ½ red pepper, finely diced
  • 1 clove garlic, minced
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp mild chilli powder
  • Salt and pepper to taste

Mix lemon juice, garlic, oil, and chilli powder in a small jar. Combine chick peas and veggies in a large bowl with a lid. Add the dressing and toss well. Let sit in the fridge for a minimum of 1 hour before serving. Serve cold or room temperature.

 

 

Spinach Salad with Honey Mustard Dressing

I love the honey mustard dressing on this spinach salad. If you are looking for an oil free version of this dressing, see the May cooking class.

Honey Mustard Dressing

  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 clove garlic, minced
  • 1/2 tsp pepper

Salad:

  • spinach
  • red onion, thinly sliced
  • mushrooms, thinly sliced
  • veggie bacon bits
  • sunflower seeds, unsalted, toasted or raw

Combine dressing ingredients. Chop spinach and add onions and mushrooms. Toss with enjoy dressing to coat. Top with veggie bacon bits and sunflower seeds.

 

Cauliflower Salad

I first had this Cauliflower Salad over 25 years ago at my Aunt Shirley’s place. I loved it and since then its been a staple in my house. The original recipe called for a Ranch dressing. Since I no longer eat dairy, I have modified the dressing over the years. The recipe below is with a simple Vegan Ranch made with store bought eggless mayonnaise; however, it is good with almost any dressing you have on hand.

  • 1 head cauliflower
  • 1 cup green peas
  • ½ cup red or green onions, diced
  • 1 red pepper, diced fine
  • ½ cup sunflower seeds, toasted if desired
  • ¼ cup veggie bacon bits (optional)

Dressing:

  • ½ cup Vegenaise Mayonnaise (or any eggless mayonnaise)
  • Juice of ½ lemon
  • 1 tbsp apple cider vinegar
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • pinch or two black pepper, to taste
  • 1 tbsp chopped fresh parsley (1/2 tsp dried)
  • 1 tbsp chopped fresh dill (1/2 tsp dried)
  • 1/4 tsp salt, to taste

Combine all dressing items and mix well. Adjust seasonings to taste. Add more vinegar is you like a shaper tasting dressing.

Chop cauliflower into small florets. If using frozen green peas, place in a strainer and run under hot water until thawed. Place cauliflower, peas, red pepper and onions in a large bowl. Add dressing and mix well. Add sunflower seeds and veggie bacon bits, if using, just before serving.

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