SEARCH VEGSOURCE:
Custom Search

 


Reply To This Post         Return to Posts Index           VegSource Home


From: Deborah (Recipes.vegsource.com)
Subject:         Calm Salads
Date: April 22, 2010 at 12:08 pm PST

In Reply to: Calm Pasta salad recipes? posted by Jacqui on April 22, 2010 at 8:31 am:

Pasta Salad

1 lb uncooked pasta
1/2 cup diced celery
1/2 cup diced bell pepper
1/2 lb raw broccoli florets
1/2 lb raw cauliflower florets
1 lb cherry tomatoes (or 1 lb Roma tomatoes, diced)
2 Tbs soy bakon bits (optional)
1/4 cup sliced black or green olives
1/2 cup canned garbanzo beans, drained
2 cups low-fat veg*n mayo or Italian dressing (or
dressing of choice)

Cook pasta as directed.
Rinse with cool water, and drain well.
Add remaining ingredients, and toss to mix.
Cover, and refrigerate several hours to let flavors
mix.
Toss again gently just before serving.

---

Cole Slaw

1 cup vegetarian mayonnaise
4 - 6 Tbs cider vinegar (to taste -- start with the
smaller amount)
4 tsps sugar (or equivalent)
1/4 tsp celery salt
1 medium head green cabbage, shredded (or chopped)
2 carrots, peeled and shredded (or chopped)
In a small bowl, blend mayonnaise, vinegar, sugar,
& celery salt.

Mix cabbage and carrots together in a large salad
bowl.
Pour dressing over veggies, and toss to coat.
Chill thoroughly.
Serve.

NOTE:
Use half a head of two different color cabbages
for a very attractive cole slaw.

---

Vegetarian "Ham" Salad

2 cups diced vegetarian "ham"
1 cup diced celery
1 green or red bell pepper, cleaned and diced
2 Tbs pickle relish (optional)
1 Tbs sliced olives (optional)
1 Tbs minced fresh onion (optional!)
Salt (hickory salt is nice)
Pepper
Mayo of your choice

Mix all ingredients, adding mayo to desired
consistency.
Serve in sandwiches, with crackers, stuffed into
hollowed-out tomatoes or peppers, or on lettuce.

---

Creamy Carrot Salad

3 cups finely shredded carrot
1 cup pineapple tidbits, drained (reserve juice)
1 cup golden raisins (see note)
Mayo (your favorite kind)

In a bowl, mix carrot, pineapple, and raisins
(soaked or not).
Mix well.
Mix in sufficient mayo to obtain desired
consistency.
Chill thoroughly.
Keep refrigerated.

NOTES:
For even moister salad, soak raisins in 1/2 cup of
the reserved pineapple juice for 15 minutes.
Drain. Add to salad.
For a sweeter salad, add a bit of natural sugar (to
taste).

Reply To This Post         Return to Posts Index           VegSource Home


Follow Ups:


    


Post Reply

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:



See spam or
inappropriate posts?
Please let us know.
  


Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.


Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing