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    You are in: Home / Cookbooks / Salivating Salads!
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    240 recipes in

    Salivating Salads!

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    A re-creation of the Tuscan Kale Salad from the True Food Kitchen in Pheonix, Arizona. The shredded kale is tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. This is a vegan version of this salad. The perfect salad starter for any holiday menu! The key to this salad is finely chopping (or shredding) the kale.

    Recipe #514710

    The Sweet and sour sauce has almond butter and other ingredients to simulate hoisin sauce and works amazingly well with the cooked lentils. Loaded up to some crisp lettuce leaves with these lentils, topped it with some mango. and yum! Add cilantro or peanuts, mung sprouts, carrot ribbons or all! All plant based, whole food protein, gluten and grain free meal. If you have cooked lentils, this is ready in 10 minutes! From Vegan Richa.

    Recipe #514182

    Just watched Trisha's Southern Kitchen, the episode where Garth Brooks(her husband), cooks with her. They are so cute together! Ty stands for Trisha Yearwood. This is one of their favorite recipes. This recipe makes 12 servings, so feel free to half or quarter it. You can lighten the dressing up by using less oil and sugar to your taste. Enjoy! Recipe adapted from Home Cooking with Trisha Yearwood.

    Recipe #514175

    It's great both hot AND cold. If you're taking it on a springtime picnic, family reunion, or tailgating, it's a great choice because there's no mayo in there to spoil. You could easily turn this into a complete meal salad with the addition of cooked meat or beans(I like edamame). The flavors are light and bright and sunny and even though its filling, you won't feel weighed down. From Menu Musings.

    Recipe #514170

    A perfect hearty vegan sandwich that will become a classic.From The Simple Veganista.

    Recipe #512513

    Delicious but with a sweet flair that you'll fall in love with! This will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor, it's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. I use regular mayo when I don't have vegan. From The Simple Veganista.

    Recipe #512511

    With hundreds of reviews on food network, this is from Jeff Mauro on Sandwich King. Enjoy! Cook time is marinating time.

    Recipe #512377

    Packing a powerhouse of nutrients, this light & energizing salad will have you bursting with energy. It makes a lot so you can enjoy it all week long for easy, energizing lunches.Don't skip the currants and raisins as it adds a much needed sweetness to balance out the vegetables and lemon juice. Good drizzled with a touch of maple syrup just before serving. Feel free to use any herbs and spices you wish. From ohsheglows, inspired by Whole Foods.

    Recipe #511196

    This salad is a take on the classic massaged kale salad. This recipe takes it in a more fall-like direction with the addition of thyme and walnuts, but you could certainly use any of your favorite herbs and nuts. From ThriveForward.com, republished from “Everyday Raw Detox” by Meredith Baird and Matthew Kenney. Matthew Kenney is the world's leading raw chef. Enjoy!

    Recipe #508967

    This salad might be found on a Turkish table. The salad is lovely and quite refreshing and it goes well with lamb. While it involves some chopping, it is very easy to do. Use really ripe tomatoes when you make it. You will enjoy its freshness, but try not to make more than will be eaten with your meal. This is best fresh. A simple and refreshing salad from the kitchen of One Perfect Bite.

    Recipe #508795

    The recipe was inspired by the daikon kimchee pickles that are served at the start of a Korean meal. These are great served on the side or sliced up in sandwiches or salads. They can be eaten as soon as they're chilled, but the flavors improve after a few days. From Vegetarian Times magazine(July 2008)

    Recipe #508351

    Recipe courtesy Ree Drummond, from the show Big House Cleanup. Yum!

    Recipe #507850

    Only takes a few minutes to make and is great as a salad dressing and also as a spread for burgers and sandwiches. From Aaron McCargo on Big Daddy's House on foodnetwork.

    Recipe #507784

    A simple and refreshing fruit salad from Armenia. From The Armenian Kitchen.

    Recipe #507312

    Yes, quick and easy and delicious! Ree Drummond made this for her helper Josh and her daughter for lunch. They had been out roping cattle. She served with pizza burgers and a French silk pie for dessert. Yum!

    Recipe #507210

    From Ree Drummond of Pioneer Woman fame, this is so good.

    Recipe #506514

    In New York City, they have lots of restaurants that fix salads with tons of ingredients. You just pick which ones you want and they toss with your salad dressing of choice, then chop all the ingredients for a marvelous lunch(or even dinner)! Some chop on a cutting board, some right in a stainless steel bowl. I got this from the Pioneer Woman. Her favorite dressing is blue cheese. :)

    Recipe #506513

    I love salad, especially in the summer using fresh produce from the garden! Summertime means lots of salads, but this is one of my very favorites. It makes a bunch, so throw it together and take it to a friend's, a picnic, or church potluck! Adapted almost exactly from authenticsuburbangourmet.com and posted on What I Ate, which is where I found it.

    Recipe #506151

    The Eastern Orthodox traditional religion prescribes four to seven weeks of fasting before Christmas and Easter, during which only vegan food is to be consumed. So all who follow this religion are on a vegan diet for this period of time. From Vegan Bulgarian Recipes to Keep Body and Soul Healthy, and tweaked just a little.

    Recipe #505715

    A tasty example of what Latin food has to offer. It is not only really tasty but also healthy and very easy to prepare. Enjoy! From Healthy Latin Cooking by Steven Raichlenand posted on Balticmaid,

    Recipe #505381

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