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
Ingredients
- 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
Directions
- 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
Ingredients
- 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
Dressing
- Juice of 1 lemon
- ¼ cup dried herbs (basil, oregano,)
- 1 clove garlic minced
- 1 tbsp. minced onions
- 3 tbsp. olive oil
Directions
- Make the dressing by combining all the dressing ingredients and whisking together
- In a large bowl, combine the 1st 6 ingredients with the dressing and toss.
- 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.
