Home arrow Posts Tagged ‘Salad’

Lucy’s Eggfree Salad

Ingredients (use vegan versions): 8 oz. Nasoya extra-firm tofu; drained and pressed* ½ cup finely minced onion; white or yellow ½ cup finely minced celery ¼ cup Nayonnaise* or other soy vegan mayonnaise ½ tablespoon mild vegan mustard-based curry powder* 1 tablespoon dried or fresh chopped parsley, chives, tarragon or salt and pepper to taste […]

Best Broccoli Salad

Ingredients (use vegan versions): 2 heads of broccoli (crowns – not stems) 1 1/2 cups Veganaise (Vegan Mayo) 1/4 cup white vinegar 1/4 cup vegan brown sugar 1/4 cup pinenuts 1/4 cup raisins Soy Bacon Bits Directions: Wash and dry broccoli. Cut into bit-sized pieces and place in large bowl. In another bowl mix Vegan […]

Forks High Warm Tofu Salad

Ingredients (use vegan versions): Mixed lettuce – rocket, baby spinach, cos etc Red cabbage, sliced very thin Carrot, sliced long and thin Mushrooms Asparagus, blanched Green beans, blanched Salad onion Green capsicum – grill, peal off skin, slice in strips Avocado, snow peas, bean sprouts, or whatever other salad ing. 3 heaped tablespoons peanut butter […]

Berried Avocado Grapefruit Salad

Ingredients (use vegan versions): Bibb lettuce Watercress 2 avocados, seeded, peeled and sliced 2 cups grapefruit sections 1 cup fresh raspberries Prepared sweet vinegar and oil dressing Directions: Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing. \n

Karens Oh-So-Easy Feta-Chilli Salad

The name of this recipe says it all really! – not only is it extremely fast to make and so insanely easy that ANYONE could make it, but it also has to be tasted to be believed! – it is simply divine……It makes a perfect side-salad for any dish, or is delicious served on it’s own or can be used as a filling in a crusty bread roll or sandwich…..

Karens French Egg Rice Salad

This is another (SUPER-EASY, SUPER QUICK) delicious vegetarian recipe that I adopted on my trip to France many years ago (…. see also my “French Tomato Side Salad” recipe – as these two recipes go together PERFECTLY). This recipe also keeps surprisingly well if stored in the refrigerator in a sealed container (it should keep for at least 3-4 days, if not longer) and goes with just about anything.

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