Looking for the best vegan salad recipe ever... preferably something you have personally enjoyed?

Question

...not just random recipes.
:)

My central air is broken, so I am looking to make a more *refreshing* feeling dinner tonight, and I would like a really delicious salad and vegan dressing that wont take forever to prepare.

I would prefer it to not have nuts because I don't like mixing crunchy and non-crunchy foods.... I am almost considering something hummus-y, but all yummy ideas welcome.

Thanks
:)

Well... not liking nuts in my salad is certainly the oddest occurrence of my preferences offending someone... but sorry to have disturbed you, maggy.

Answer 1

I like Mudjudara. It is a cold lentil salad. I used to buy it at a store called Sinbads or at Northwest Natural Foods. I have never made it from scratch, but here is a recipe that I have been wanting to try that sounds like the one I liked.

Mujadara

1 cup of lentils
4 onions sliced
2 cups of cooked rice (I use white)
3Tablespoons of balsamic vinegar
1 teaspoon of allspice
salt, pepper to taste

Cook lentils in a pan of boiling water for 15 minutes, drain well.
In another pan sauté onions (med high heat) they use olive oil you can use water. When onions are soft add allspice, salt, pepper and balsamic vinegar, reduce heat to med. low and cook for approx. 45 mins. or until they become caramel colored.
When the onions are done, put lentils onions and rice together and cook for 20 mins more. You can eat it hot or cold and garnish w/chopped tomatoes, spring onion or lemon slice.
I usually eat this cold, very yummy.
http://www.fatfreevegan.com/grains/983.shtml

Answer 2

If you like something a little spicy and salty, here is a recipe for one of my favorite salad concoctions. It's very colorful and doesn't take too long to make.


Spicy Spring Green Salad with Tomato Garnish

Spring Greens
Shredded Carrots
Diced Cucumber
Diced Green Pepper
Sliced Pickled Banana Peppers (when shopping, in a jar by the pickles)
Sliced Green Olives (black work, too)

Dressing / garnish:

1 Can of Diced Tomatoes with Green Chilies
2-4 Tablespoons minced garlic (depending on how much you like garlic)
1 Medium White Onion, diced
2-3 Tablespoons Dried Cilantro
2-4 Tablespoons Extra Virgin Olive Oil

Mix all the ingredients for the garnish together. Be sure to save the juice from the tomatoes. The garnish is thick and chunky (like salsa). Toss the garnish with the rest of the salad or leave it on the side for people to add themselves.

I usually make some garlic bread with this salad. I use vegan bread, Earth Balance and garlic salt and put the bread in the oven on high broil for about 5 minutes.

Answer 3

Here is a great recipe I love to have once in a while, and I am not even vegan! Slice your zucchini and squash after you have washed them well. Slice a large red onion, yellow or white can be used if that is what you have on hand. Saute this these vegetables together in a little olive oil with some salt and pepper. Place the vegetable mixture inside a nice baked potato. Yummy!

Answer 4

Six Karat Salad

6 fresh carrots, grated (peeling is optional)
1 small zucchini, grated and pressed between paper towels to get rid of excess water
1/2 cup grated red cabbage
1/4 raisins, soaked for 1/2 hour in warm water to plump up generous sprinkling of raw sesame seeds

Toss all veggies and sesame seeds together on a large, decorative plate. Prepare the dressing.

Sweet Carrot Salad Dressing

1/3 cup cold-pressed essential oils or extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 tbsp maple syrup
2 tsp spicy curry powder
1/2 tsp fresh garlic, minced
1 tbsp fresh basil, chopped very fine

Whip all ingredients together with a wire whisk until well-combined. Pour over the carrot salad and serve immediately (no need to toss after adding the dressing).

Answer 5

Ok this not a salad but one of the best Vegan dishes i've ever had, hope u like it,
Ingredients:

* 5 plum Tomatoes, peeled and cut into chunks
* 1 Onion, sliced
* 2 Garlic cloves, crushed
* 125 g frozen Peas
* 5 baby Carrots, quartered
* 225 g chinese Cabbage, sliced
* 2 tbsp Olive oil
* 1 tsp Turmeric
* 1 tsp Chilli powder
* 1/4 tsp ground Cumin
* 400 ml unsweetened Coconut milk
* A handful of fresh coriander leaves, chopped
* Salt and Pepper

Method:

* Satue Onion and garlic in oil for 5 minutes until softened.
* Add carrot, peas, coconut milk, turmeric and chilli powder to onions and simmer for 3 minutes, stirring constantly.
* Add sliced cabbage and tomatoes and simmer for another 3 minutes while stirring. Season with salt and pepper
* Serve with chopped coriander scattered on top.

Answer 6

Tabouli is a favorite of mine, I made it yesterday as a matter of fact. You can't get more refreshing than extra virgin olive oil, lemon juice and parsley combined with cracked bulgur wheat. The recipe calls for tomatoes, but I used those in a tomato and onion salad (wedges of tomato, slices of vidalia, olive oil, balsamic vinegar and salt and pepper) so I added diced seedless cucumber and sweet red bell pepper. You can find the recipe on food networks website, the barefoot contessa, for the exact amounts you need, I used 1/2 cup bulgar to 1 cup water based on what I needed.

Answer 7

I like a nice garden salad

Iceberg lettuce
Romaine lettuce
Cucumber
Carrot shreds
Tomato
Celery
Olves (optional)
Garbanzo beans (optional)
Kidney Beans (optional)

I personally enjoy that type of salad. The only thing I put down that I don' like is the garbanzos, because of your hummus comment.

For Salad dressing, the easiest thing is to find those dry packets of italian or zesty Italian dressing mix that you make yourself with your own vinegar and oil. Should definitely be vegan. Or you can search a couple different brands of bottled italian dressing to check for one w/o chese. I think french and/or Catalina may also be vegan.

Answer 8

I like my orzo-spinach-lemon salad. Just boil off a cup of orzo, chop up some fresh spinach, maybe some sun-dried tomatoes, and add a can of drained garbanzo beans. (I normally add pine nuts and feta, you can leave those out.) Then juice two lemons, add some zest, 1/3 cup olive oil, garlic, a hearty pinch of dried oregano, S&P, and shake. Toss it all together and you're done! It can be done in the time it takes the orzo to boil.

Answer 9

I like salads with mandarin oranges, grilled chicken (optional) with spinach leaves, romaine, red leaf, green leaf lettuce lomein noodles, cucumbers, and almonds. If you like oranges in your salad, you can either make, or buy citrus dressing. I make it quite often, and it is a big hit

Answer 10

"don't like mixing crunchy and non-crunchy foods"
ok then i suggest have a lettuce salad its refreshing heres the recipe.
All you need is one lettace
1.chop it up.
2.put on a plate
3.serve
Then you dont mix it with anything!!!