MAIN DISH SALADS SHOW #708

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Tex-Mex Salad Bowl

Makes2 Main Dish Salads

SALAD

8 cups loosely packed cleaned and chopped romaine

20 black bean tortilla chips (or your favorite tortilla chip)

14 grape or cherry tomatoes, sliced in half

1 cup cooked chickpeas, drained and rinsed

Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)

1/2 cup seeded, chopped orange /red sweet bell pepper

4 green queen olives with pimento, sliced

1/2 of a large avocado, sliced

 

SWEET AND SPICY LIME DRESSING

2 1/2 tablespoons veganmayonnaise

1 tablespoon freshly squeezed lime juice 1 tablespoon maple syrup

1/16 teaspoon of cayenne pepper

 

For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the circumference. Artfully arrange 14 tomato halves on top of the lettuce. Top with one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad, and arrange the avocado slices on top, in a pleasing manner.

Put all of the dressing ingredients into a small bowl and briskly whisk until smooth (see note). Drizzle one-half of the dressing over each salad, and serve.

Chef’s Note: For a creamier dressing, add more mayonnaise (up to 2 tablespoons), to taste.

Busiate, Radish and Mini Pepper Salad

Makes 6 SERVINGS

 

DRESSING

• 1/4 cup plus 2 tablespoons vegan mayonnaise, plus more as needed

• 2 tablespoons Dijon mustard, plus more as needed

• 1 tablespoon Italian seasoning blend

• 2 teaspoons maple syrup

• Sea salt, to taste

• Freshly ground black pepper, to taste

 

SALAD

• 1 pound busiatepasta, penne or fusilli pasta, cooked and cooled

• 11/4 cups diced celery, with leaves

• 1 cup diced carrots (peeling is optional)

• 3/4 cup chopped red radishes

• 11/2 cups sweet red, yellow and orange mini peppers, cut into thin rings

• 2/3 cup plus 1 tablespoon diced Kalamata olives

• 1 cup cooked white beans, drained and rinsed

Put the cooked and cooled pasta, celery, carrots, radish, peppers, olives and beans into a large bowl and gently stir with a large spoon to combine.

To make the dressing, put the mayonnaise, Dijon mustard, Italian seasoning and maple syrup in a bowl and briskly whisk until smooth. Pour the dressing over the salad and gently stir to thoroughly coat. Season with salt and pepper, to taste. Cover and refrigerate for 3 to 4 hours, or until thoroughly chilled. Serve in a large bowl (family style) or on individual serving plates spooned over a bed of chopped romaine lettuce and garnished with radish slices and more pepper slices.

 

 

French Lentil Salad Bowl with Sweet Peppers and Basil

Makes 4 servings

 

SALAD

4 cups cooked French green lentils, well chilled (note)

2/3 cup diced sweet onion

1 medium red sweet bell pepper, seeded and chopped

1 large avocado, peeled, pitted and chopped

1/2 cup chopped fresh basil

 

DRESSING

2 tablespoons extra-virgin olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon chili powder

1/2 teaspoon sea salt

 

Put all of the salad ingredients into a large bowl and gently stir to combine. Put all of the dressing ingredients into a small bowl and whisk to combine. Pour dressing over salad and gently stir to combine. Spoon into bowls and serve at room temperature, or cover and refrigerate for up to 2 hours and served cold.

 

Chef’s Note: Lentils don’t need to be presoaked, but make sure to check for small stones before preparing, and be certain to rinse them well. To cook the lentils, put 4 cups water with 2 cups lentils into a large saucepan and bring to a boil over medium-high heat. Decrease the heat to low, cover and cook for 35 to 40 minutes, stirring occasionally, adding more water if the pan becomes dry. The lentils are done when they are soft (they do not need to absorb all of the water). Drain off any excess water in a fine meshed strainer. Yields