Salads

Abidjan Cabbage Salad

4 cups thinly sliced cabbage
1 cup shredded carrot
1 cup pineapple chunks
Juice of 1 lemon
Juice of 1 orange
¼ tsp. salt
1/3 cup vegetable oil

Set aside the cabbage, carrot, and pineapple into a large bowl. Blend lemon, orange, salt and oil in blender until creamy. Pour the dressing over the vegetables and mix thoroughly. Refrigerate or serve immediately.

Key words: vegan, African, fruit salads

Antipasto Salad

1 small cauliflower, small, broken into small florets
3 large carrots, thinly sliced
1 green pepper, diced
1 cup black olives
2½ cups rotini pasta
Dressing (see below)

Toss together cauliflower, carrots, green pepper and olives in large bowl. Cook pasta in large pot of boiling salted water until al dente (tender, but firm) -- about 8 to 10 minutes. Drain and rinse in cold water.

Dressing:
1¼ cups vegetable oil
¾ cup cider vinegar
2 garlic cloves, peeled and minced
1 Tbsp. sugar
Salt and pepper (to taste)

Combine all ingredients and mix well. Pour all but 1/3 cup dressing over salad, tossing just to mix. Reserve the rest of the dressing. Cover tightly and refrigerate overnight. Before serving, taste and readjust seasonings. If necessary, add remaining dressing .

Key words: vegan, hors d'oeuvres, Italian

Deluxe Antipasto Salad

2 cups whole button mushrooms
1 cup canned artichoke hearts.
1 Tbsp. olive oil
1 cup balsamic vinegar
2 Tbsp. red wine (optional)
1 tsp. basil
1 tsp. oregano
1 tsp. salt
½ tsp. black pepper
1 head Romaine lettuce, chopped
1 English cucumber, sliced
2 stalks celery, julienned
4 large tomatoes, sliced into eighths
4 green onions, cut in half lengthwise
½ cup radishes, quartered

Combine first nine ingredients in a large bowl. Toss to mix, and then set aside and allow to marinate at room temperature for about 30 minutes.

Arrange the chopped lettuce on a large serving plate. Strain marinade from the mushrooms and artichokes and place in center of lettuce. Arrange remaining vegetables around center. Drizzle remaining marinade over antipasto and serve.

Key words: vegan, hors d'oeuvres, Italian

Black Eyed Pea Salad

2 cups dried black eyed peas
3 tsp. ground coriander
3 garlic cloves, minced
3 Tbsp. ginger root, grated
½ red chili pepper, chopped or cayenne to taste

Dressing:
½ cup olive oil
¼ cup wine vinegar
Salt
Paprika

Soak peas overnight. Drain and rinse the peas, and then cover with water and add coriander, garlic, ginger and red pepper. Simmer for about an hour, or until peas are slightly chewy.

Prepare dressing by blending oil and vinegar, and salt and paprika to taste. Add the dressing to peas immediately after they are removed from heat. Cool to room temperature. Adjust seasoning and serve.

Key words: salads, main dishes, vegan

Fresh Fruit Ambrosia

4 oranges, peeled and sectioned
½ fresh ripe pineapple, peeled and chunked
2 apples, thinly peeled and cubed
1 whole ripe cantaloupe or honeydew, halved and made into balls
½ can frozen orange juice concentrate
1 cup pecans, coarsely chopped
Freshly grated coconut (optional)

Toss fresh fruit together in a large bowl. Add orange juice concentrate and pecans. Serve salad in individual bowls with grated coconut sprinkled on top.

Key Words: raw foods, vegan, fruit salad

Waldorf Salad

4 apples, diced
2 cups chopped celery
¼ cup raisins
¼ cup chopped nuts
2 Tbsp. lemon juice

Combine apples, celery, raisins, and nuts into large bowl. Sprinkle lemon juice into salad, toss well.

Key Words: raw foods, vegan, fruit salad

Winter Fruit Salad

2 cubed bananas
2 cubed pears
2 cubed apples
12 chopped pitted dates
4 juiced tangerines
½ cup ground walnuts

Toss fruits with juice. Refrigerate for about 1 hour. Top with walnuts before serving. Yield: 6 servings.

Key Words: raw foods, vegan, fruit salad

Carrot Salad

2 cups grated carrots
1 cup grated jicama
2 ears corn, kerneled
4 brussels sprouts, sliced thin
1 cup alfalfa sprouts, cut in half
Cucumber Dressing (recipe below)
½ cup chopped olives (optional)
Lettuce for two

Prepare a bed of lettuce. Combine the first five ingredients. Scoop onto lettuce. Pour Cucumber Dressing over top. Garnish with olives. Serves two.

Key Words: raw foods, vegan

Cucumber Dressing

1 medium cucumber
1 small-medium tomato
2 ribs of celery

Chop all ingredients, place in blender, and blend until smooth.

Key Words: raw foods, vegan