I cannot remember the last time I has a salad that was just greens.  Not saying green is bad, but I have bought into the idea of eating the rainbow, and it is fantastic, especially for my taste buds.

So here are a couple of my favorite salads.  They are truly complete meals, loaded with taste.

Try one and let me know what you think.

Vegan Rainbow Salad


  • 1/4 cup(s) olive oil
  • 1 tablespoon(s) lime juice
  • 1 tbsp. Crème Cashumel Garlic & herb
  • 2 tsp spices (chipotle pepper, basil, oregano)
  • 8 cup(s) green leaf lettuce
  • 2 cups chickpeas
  • 2 cups grape tomatoes, halved
  • 2 large beets, cooked and diced
  • 1 ripe Haas avocado, diced
  • 1/2 seedless hothouse cucumber, diced
  • 1 small orange bell pepper, diced
  • 1/3 cup(s) red onion sliced, sautéed
  • 2 cups crumbled tempeh
  • 8 medium Cremini mushrooms sliced & sautéed


  • Make the dressing: In a bowl, whisk first 3 ingredients until blended.
  • Sautee mushrooms and onions until golden.
  • Add crumpled tempeh, season the mixture with salt & pepper to taste
  • Cook for 2 mins then remove from heat
  • Assemble the salad: Line a large platter with lettuce. Arrange remaining ingredients, in rows, on top of lettuce.
  • Serve with dressing.



Chickpeas & Walnut Salad


  • 1 cup corn
  • 1 cup diced cucumber
  • 1 cup chickpeas
  • 1 cup toasted walnuts chopped
  • ½ cup toasted pine nuts
  • ½ cup diced red peppers
  • ½ cup cherry tomatoes halved



  • Juice of 1 lemon
  • ¼ cup dried herbs (basil, oregano,)
  • 1 clove garlic minced
  • 1 tbsp. minced onions
  • 3 tbsp. olive oil



  1. Make the dressing by combining all the dressing ingredients and whisking together
  2. In a large bowl, combine the 1st 6 ingredients with the dressing and toss.
  3. Let sit for about an hour then serve. Can be made a day in advance and will last up to 3 days in the refrigerator.

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