Posts tagged with Salad

Meatless Monday recipe of the week: Tempeh and vegetable salad with miso tahini dressing

Today's Meatless Monday suggestion straddles the line between two very popular meatless dinner staples: salad and stir-fry.

It uses both principles to create something delicious and different. In fact, I think this recipe might be a good "rut-breaker" for those of you, like me, who are inclined to make the same dinner over and over and over again.

Therefore, if your Meatless Mondays are looking a bit like Groundhog Day, give this one a go. The tempeh has a dense texture to make you feel full, while the corn, pumpkin seeds, spinach, sprouts, green onion and bell pepper add a burst of flavor.

Tempeh and Vegetable Salad with Miso Tahini Dressing

1 (8 ounce) package tempeh, cut into cubes

1 teaspoon ginger juice

1 tablespoon brown rice syrup

3 tablespoons plus 1/2 teaspoon tamari

3 tablespoons balsamic vinegar

3 tablespoons sesame oil

1/2 teaspoon red pepper flakes (optional)

1/4 cup tahini

1/2 teaspoon Dijon mustard

1 1/2 teaspoon sweet white miso

1 tablespoon lemon juice

1 clove garlic, finely chopped

2 teaspoons canola oil

1 ear corn, kernels removed (about 1 cup)

1/4 cup pumpkin seeds

2 cups baby spinach

1 red bell pepper, cored, seeded and chopped

2 cups sunflower sprouts, roughly chopped

2 green onions, finely chopped

In a medium pot with a steamer basket, steam tempeh cubes for 20 minutes, then cool slightly. Put ginger juice, brown rice syrup, 3 tablespoons of the tamari, vinegar, sesame oil and pepper flakes into a wide, shallow dish and whisk to combine. Add tempeh, turn to coat all over, cover and refrigerate for 2 hours, or overnight. Drain well.

In a food processor, mix together tahini, mustard, miso, lemon juice, remaining 1/2 teaspoon tamari, garlic and 2 tablespoons warm water until smooth. Set dressing aside.

Heat canola oil in medium skillet over medium high heat. Add tempeh and cook, turning once, until golden brown all over, 10 to 15 minutes. Transfer tempeh to a paper towel to let drain and cool.

Wipe out skillet so that it is dry and return to heat. Add corn and cook, stirring often, until light golden brown, about 5 minutes. Transfer corn to a large bowl and set aside to cool slightly. Return skillet to heat, add pumpkin seeds and cook, stirring often, until golden and just beginning to puff and pop, about 2 to 4 minutes. Transfer pumpkin seeds to bowl with corn. Add tempeh, spinach, bell peppers and sunflower sprouts to bowl with corn and pumpkin seeds. Add dressing and toss to coat. Garnish with green onions and serve. Serves 4.

(Recipe from


Meatless Monday recipe of the week: Garbanzo, broccoli and tomato salad with mustard dressing

Honestly, Mondays are one of the most hectic nights every week in our household. The kiddo has sports practice, the husband has a long-standing workout and I'm on dinner duty.

I'd imagine that many people also have a similar Monday, and if you're trying to keep dinner meatless, your schedule might just complicate things. Especially if you're only meatless one night per week (it does take practice if you're not used to it).

Busy people, this recipe is for you. There's nothing to cook, really, except the broccoli, and you could probably skip that part if you need to, or use frozen broccoli you've defrosted in the microwave. Everything else in the recipe is no cook, relying on canned goods and a zesty dressing to make the recipe hearty and tasty.

Garbanzo, Broccoli & Tomato Salad with Mustard Dressing

15 ounces garbanzo beans (1 can), rinsed and drained, or cooked dry garbanzo beans

2 cups broccoli florets, blanched 2 minutes

14 1/2 ounces (1 can) diced tomatoes, well drained

1 tablespoon brown mustard

2 tablespoons red wine vinegar

1/4 cup red onion, finely minced

1 tablespoon cold water

1/8 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Place the garbanzo beans, broccoli and tomatoes in a bowl. Mix the dressing ingredients together and pour over the salad. Toss to mix and evenly coat with the dressing. Serve chilled or at room temperature.

Variation: Cannellini beans can be used as a substitute for garbanzo beans.

(recipe from


Meatless Monday recipe of the week: Baby Spinach Salad with Peanut Dressing

If you like food with Asian-inspired flare, you'll love this Meatless Monday's take on spinach salad.

Rather than the ubiquitous berry/nut/soft cheese combo that normally dominates the spinach salad domain, this salad gets its kicks from a zesty peanut sauce that includes ginger, lime and brown sugar. Add in crispy noodles and fresh bell pepper and you've got a tasty, different spinach salad.

Baby Spinach Salad with Peanut Dressing

3 tablespoons unsweetened creamy peanut butter

2 teaspoons grated fresh ginger root

Grated zest of 1 lime

1 tablespoon fresh lime juice

2 tablespoons unseasoned rice vinegar

2 tablespoons brown sugar

1/4 teaspoon Asian chile sauce

1 1/2 teaspoons soy sauce

1/4 cup toasted sesame oil

5 ounces baby spinach

1 carrot (shredded)

1/4 cup roasted, salted peanuts (chopped, or sunflower seeds)

1/2 cup chow mein noodles

1/2 small red bell pepper (cut into thin slivers)

Place the dressing ingredients in a blender and purée until smooth.

In a large bowl, toss together the baby spinach and shredded carrots. Add half of the peanut dressing and toss to coat the greens; add more dressing sparingly as needed.

Divide between chilled salad plates and garnish each serving with a sprinkling of peanuts, chow mein noodles and slivered pepper. Serves 2-3.

— Recipe from


Meatless Monday recipe of the week: Roasted sweet potato salad

Whole Foods' Roasted Sweet Potato Salad.

Whole Foods' Roasted Sweet Potato Salad. by Sarah Henning

The hearty salad we've picked for this week's Meatless Monday is absolutely perfect for the season.

It utilizes the darling of fall and winter, the sweet potato, as well as the sharp and seasonal green arugula, plus honey, which is oh so great locally this time of the year.

And not only will this salad work for a simple Meatless Monday treat, it also is dressy enough that it could make an appearance on your table at Thanksgiving and all through the holiday season.

Roasted Sweet Potato Salad

2 small sweet potatoes, diced

1/2 red onion, thinly sliced

1/4 teaspoon ground black pepper

1/2 teaspoon ground cinnamon, divided

1/2 cup balsamic vinegar

1/4 cup honey

2 tablespoons finely chopped chives

4 cups baby arugula

3 medium radishes, sliced paper thin

Preheat oven to 400 degrees. Toss sweet potatoes with onion, black pepper and 1/4 teaspoon cinnamon in a medium bowl. Transfer to a parchment-paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon cinnamon and chives in a medium bowl. Toss together arugula and radishes in another medium bowl. To serve, arrange arugula mixture on plates. Toss sweet potatoes in balsamic mixture and spoon over arugula. Serves 4 to 6.

— Recipe from


Meatless Monday recipe of the week: Mediterranean crunch salad

Mediterranean Crunch Salad from

Mediterranean Crunch Salad from by Sarah Henning

This simple little salad is perfect if you're planning to bring a Meatless Monday dish to a Labor Day party today.

Not only does it highlight the best of summer — cucumbers, tomatoes, broccoli, fresh herbs, kale — but it's also the perfect accompaniment to a veggie burger or grilled vegetable sandwich slathered in hummus.

Mediterranean Crunch Salad

1 can no-salt-added garbanzo beans, drained

1 cucumber, chopped

1 cup small broccoli florets

1 cup grape tomatoes, halved

1 cup finely sliced kale, tough stems removed

1/2 cup finely chopped red onion

2 tablespoons finely chopped Kalamata olives

3 tablespoons red wine vinegar

1 clove garlic, minced

1 tablespoon chopped fresh parsley

1 teaspoon chopped fresh thyme

Combine all ingredients in a large bowl. Chill at least 1 hour before serving.

— Recipe from


Meatless Monday recipe of the week: Black bean and roasted corn pasta salad

OK, so it's not fresh sweet corn season any more. That time came and went very quickly and very early in the summer.

Which is a total bummer.

But, thanks to the modern age of food preservation, it also doesn't really matter that much. Thank goodness.

Thus, on yet another warm August Monday, we can enjoy corn, no matter what form it comes in. If you have fresh, then great. If you have frozen, that's great too. Heck, even canned works in this recipe, which adds the heartiness of black beans with the filling nature of whole-wheat pasta for a nice little main course for your Monday meal.

Serve it with a green salad, steamed veggies and a side of brown rice and quinoa and take the leftovers (if there are any) with you to work on Tuesday.

Black Bean and Roasted Corn Pasta Salad

3 ears fresh corn, cut from cob (about 2 1/2 cups kernels or 1 (10-ounce) package frozen corn, thawed)

8 ounces whole wheat fusilli pasta, cooked, drained and cooled

1 can no-salt-added black beans (about 1 1/2 cups), rinsed and drained

1 tomato, diced

1/2 cup fresh cilantro, chopped

3 tablespoons sliced green onion

3 tablespoons nutritional yeast

2 tablespoons lemon juice

2 tablespoons reduced-sodium tamari

1 teaspoon lemon zest

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Spread corn kernels in a single layer and roast 18 to 20 minutes or until starting to turn golden. (Alternately, grill corn on the cob, allow to cool and remove kernels.)

In a large mixing bowl, combine roasted corn with pasta, beans, tomato, cilantro, green onion, nutritional yeast, lemon juice, tamari and lemon zest. Toss well and serve.

— Recipe from


Meatless Monday recipe of the week: Cornucopia bread salad with market vegetables and more

Bread and salad most definitely go together, especially on Meatless Monday. But what about bread IN your salad? Now there’s an idea.

This salad takes a little while for the flavors to develop, so throw it together when you get home and then go about all the other chores of dinnertime (child wrangling, plant watering, pet feeding, homework helping, etc.). Once you are done and get back to it, dinner will be ready, no pot stirring or other hot jobs required.

Cornucopia Bread Salad with Market Vegetables and More

2 cups chopped zucchini (and/or sweet red peppers, cucumbers, blanched beans, etc.)

1 1/2 cups chopped tomatoes

1/2 cup sliced cheeses, cubed (or Mozzarella or Provolone)

1/4 cup sweet onions, sliced (or chopped green onions)

1/4 cup chopped olives

1/4 cup extra virgin olive oil

3 tablespoons wine vinegar 1/4 to 1 cup chopped fresh herbs basil (and/or mint, cilantro, parsley, etc.)

2 teaspoons minced garlic

salt to taste

5-6 cups bread, cubed, dried out or toasted (firm-textured, sourdough, pita, etc.) freshly ground black pepper to taste

Toss all ingredients except bread in large bowl; let stand at room temperature to develop flavor, tossing occasionally, 1/2 to 1 hour.

Toss in bread and serve immediately.

— Recipe by Terese Allen for


Meatless Monday recipe of the week: Garden salad with honey mustard dressing

OK, it’s still hot. Yay. But, this is August, which means (hopefully) the end of the heat is near. And we do deserve a true autumn this year, right, after all we’ve been through during the spring and summer? Yes. So, hang in there. We’re almost through the tough stuff (knock on wood).

Stay cool(ish) on this Meatless Monday with a very simple salad that utilizes seasonal produce for something so easy and delicious that it’s nearly criminal.

Garden Salad with Honey Mustard Dressing

7 ounces lettuce leaves, torn

1 small cucumber, peeled, cut in half lengthwise, seeded and sliced crosswise

1 small yellow bell pepper, seeded and cut into thin strips

½ small red onion, thinly sliced

4 radishes, thinly sliced

2 large tomatoes, cut into wedges

1 medium carrot, peeled and coarsely shredded

½ cup toasted chopped almonds

¼ cup honey (especially clover or tupelo)

3 tablespoons Dijon mustard

3 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

Salt and pepper, to taste

To make the dressing, place the honey, mustard, oil, vinegar, and lemon juice in a small glass jar and seal tightly. Shake vigorously to combine. Let the dressing sit at room temperature until the honey dissolves. Season to taste with salt and pepper. Leftover dressing can be refrigerated for up to 1 week. Return the dressing to room temperature and shake the jar vigorously before using.

Place the lettuce in a large salad bowl and toss with 1/3 cup of the dressing, adding more as needed to coat the leaves. Add the cucumber, peppers, onion, radishes, tomatoes, and carrots, and toss again. Add a bit more vinaigrette if desired. Sprinkle the salad with the almonds and serve immediately.

— Recipe from


Meatless Monday recipe of the week: Mixed Grill Vegetable Salad

Time to take Meatless Monday outdoors. Because, well, who wants to turn on the oven when it's hotter than heck?

If you happen to have a shady place to grill, this Meatless Monday's for you. A sweet marinade peps up season veggies of your choice, which in-season Napa cabbage serves as a cooling addition.

Serve this salad as a main course or use that already-heated grill to do up some veggie burgers and serve the salad on the side. Either way, you can't go wrong.

Mixed Grill Vegetable Salad

1/4 cup red wine or balsamic vinegar

3 tablespoons chopped fresh basil or 2 tablespoons chopped fresh thyme

1 tablespoon Dijon mustard

Salt and pepper

1/2 cup extra virgin olive oil

10-12 cups assorted organic vegetable chunks (for skewering)

1 small head Napa cabbage, chopped (or substitute Romaine lettuce)

Sour cream

  1. Make a marinade in a large bowl by combining the vinegar, basil or thyme, mustard and salt and pepper to taste. Whisk in the olive oil in a thin stream. Toss vegetables in the marinade and let stand, tossing occasionally, about 1 hour.

  2. Heat coals in an outdoor grill. Skewer the vegetables, one type per skewer. Grill veggies until barely tender, returning them to the marinade as each type is done.

  3. Portion the chopped Napa cabbage or romaine onto 4 large plates. Toss the veggies and portion them over lettuce. If desired, drizzle a little of the vegetable marinade over all. Sprinkle each salad with sea salt and freshly ground pepper. Serve with sour cream for dipping veggies as they’re eaten. Serves 4.

— Recipe by Terese Allen for


Meatless Monday recipe of the week: Greens and Green Beans Salad with Blueberry Dressing

Green beans and blueberries are two of summer's delights. Sure, you can get them year-round, but they are always best when ripe in their natural season (rather than flown in from far away).

This salad combines both flavors, along with another seasonal favorite, leaf lettuce, for a refreshing salad that is a snap to put together on a busy Monday night.

Also a star in this simple dish is tahini, the sesame seed butter that gives hummus its appealing taste.

Note: If you don't like leaf lettuce, you can use your favorite salad base for this dinner, including kale.

Greens and Green Beans Salad with Blueberry Dressing

1/2 pound small fresh green beans, trimmed

1 pint blueberries, divided

1/4 cup unsweetened almondmilk, plus more to taste

2 tablespoons tahini

1 tablespoon lemon juice

1 head red or green leaf lettuce, roughly chopped

1/2 cup pecans, toasted

Bring a large pot of water to a boil. Add green beans and cook until crisp-tender, 1 to 2 minutes. Drain and transfer to a large bowl of ice water until chilled, and then drain again.

Purée 1/2 cup blueberries, almond milk, tahini and lemon juice in a blender to make a dressing; add more almondmilk, if needed, to reach desired consistency. Transfer to a large bowl, add lettuce and green beans and toss well. Transfer salad to plates and scatter remaining blueberries and pecans over the top. Serves 4.

— Recipe from