2. What is a salad?
• Salads are generally thought of as green leafy
vegetables with a dressing of some sort.
• The history of salads as we know them today
goes back to ancient Greek and Roman times.
• The name “salad” comes from the Latin word
“sal” meaning salt, because salt was a main
ingredient in the dressing.
• Today, salads can be hot or cold, made with
vegetables, fruits, pastas or any combination or
the three. They usually have a dressing of some
sort but not always.
3. Green Goodness Salad Dressing
(Creamy & Vegan)
Ingredients:
1 cup Veganaise
1 cup silken tofu patted dry
1 cup chopped scallions, white and green parts
1 cup fresh basil leaves
1 cup parsley
½ cup chives
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic
2 teaspoons Bragg’s amino acids
1 teaspoon tamarind juice
½ cup soy milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Instructions:
Add all ingredients into a blender and blend until
smooth and completely blended.
4. Tuscan Bread Salad
Ingredients:
1 Tablespoon extra- virgin olive oil
1 clove of garlic peeled
4 slices (1/2-inch thick) bread
6 Cups Romaine lettuce torn
1/2 cup drained black olives, halved
1 large ripe tomato, seeded and diced
1 cup canned Great Northern or cannellini beans, drained and rinsed
3 Tablespoons extra-virgin olive oil
1 cloves garlic, minced
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons fresh basil leaves, sliced
Directions:
Preheat oven to 375
1. Place bread on a cookie sheet and drizzle the pieces with the olive oil.
2. Rub each slice with the peeled garlic and bake until nicely toasted.
3. In a bowl, combine lettuce, olives, tomato and beans.
3. Cut toasted bread into cubes and add to the lettuce mixture.
4. Combine the 3 tablespoons oil, minced garlic, balsamic vinegar, sea salt
and pepper; mix well. Add to lettuce mixture; toss well.
3. Sprinkle cut basil over the top of salad and serve.
5. Gluten Free & Vegan Pasta Salad
Ingredients:
16 oz bag Brown Rice Pasta Spirals
16 oz bag Frozen Vegetables
1- 15.5 oz can Black Beans drained & rinsed
1- 15.5 oz can Kidney Beans drained & rinsed
Vinaigrette Dressing
1 cup Olive Oil
½ cup Balsamic Vinegar
2 cloves Garlic
2 Tablespoons Fresh Rosemary
2 Tablespoons Fresh Parsley
1 Teaspoon Salt
¼ cup Onion
1 Teaspoon Black Pepper
¼ cup Fresh Pear
Instructions:
• Boil pasta according to package instructions.
• Add the frozen vegetables to the strainer and then poor
the cooked pasta- water and all over the frozen
vegetables.
• Add the pasta and vegetables to a bowl and mix in the
beans.
• Add the ingredients for the vinaigrette to a blender
pitcher.
• Blend the ingredients well and add to the salad.
• Toss to coat completely.
6. Avocado and Papaya Salad
Ingredients:
2 avocados, peeled, halved, and pitted
1/2 papaya, peeled, halved, and seeded
1 lime, zested and juiced
1/2 teaspoon sea salt
1/4 teaspoon agave nectar
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/4 cup extra-virgin olive oil
Directions
• Slice the avocados and papayas into 1/2-
inch thick slices.
• In a small bowl, combine the remaining
ingredients and stir to combine. Spoon the
dressing over the avocado and papaya.
Serve immediately.
7. Ginger Ale Fruit Salad
Ingredients
2 large kiwifruit, peeled and sliced
1 large pear sliced
1 medium navel orange, peeled and
sectioned
1 cup strawberries, halved
½ cup blackberries
½ raspberries
1/2 cup Reed’s ginger ale
1 teaspoon fresh ginger
1/2 teaspoon grated orange peel
Instructions:
In a large bowl, combine all ingredients.
Let sit for 30 minutes. Serve room
temperature or chilled.