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White Bean and Spinach Salad. 3 cups cooked no-salt-added cannellini beans (2 cans drained and rinsed); 1 small red onion, quartered and thinly sliced; 4 cups tightly packed fresh spinach leaves, tough stems removed; 2 1/2 tbl Dijon mustard; 2 1/2 tbl cider vinegar; 1 tsp Italian seasoning.

White Bean and Spinach Salad

White Bean and Spinach Salad. 3 cups cooked no-salt-added cannellini beans (2 cans drained and rinsed); 1 small red onion, quartered and thinly sliced; 4 cups tightly packed fresh spinach leaves, tough stems removed; 2 1/2 tbl Dijon mustard; 2 1/2 tbl cider vinegar; 1 tsp Italian seasoning.

Pasta salad recipe.  We make this with Soy Free Vegenaise, gluten free pasta, and without the cheese.  Delicious!

Broccoli Bacon & Pasta Salad

Pasta salad recipe. We make this with Soy Free Vegenaise, gluten free pasta, and without the cheese. Delicious!

20 Delicious Three Bean Salad Recipes:  Italian 3-Bean Salad with adzuki beans, edamame, chickpeas, tomato, parsley, basil

20 Delicious Three Bean Salad Recipes: Italian 3-Bean Salad with adzuki beans, edamame, chickpeas, tomato, parsley, basil

Whole Foods Market  A delicious vegan dish that's loaded with traditional Indian spices! chick pea salad  Please go to www.wedigfood.com to write reviews of #vegan, #vegetarian and/or #sustainable #seafood

Whole Foods Market A delicious vegan dish that's loaded with traditional Indian spices! chick pea salad Please go to www.wedigfood.com to write reviews of #vegan, #vegetarian and/or #sustainable #seafood

Butternut Squash and Kale Salad

Butternut Squash and Kale Salad

Hearty fall veggies are perfect for keeping on hand for nutrient-dense meals. Healthy eating guru Mary shares her favorites to have around so her family can enjoy autumn’s harvest any day.

Lemony Cabbage-Avocado Slaw

Lemony Cabbage-Avocado Slaw

Lemony Cabbage-Avocado Slaw // Creamy avocado and bright lemon make great partners in this colorful salad. It's vegan and absolutely loaded with nutrition. Serve it as a side salad to your Easter feast, or enjoy it as an entrée any night of the week.

3 tablespoons apple cider / rice vinegar 1 tblsp soy sauce 1 tsp mustard, 1 tblsp  tahini 3 tblsp water 2 1/2 cups chick peas 1/2 cup green onions 1/2 cup grated carrots 1/2 bunch parsley Whisk together vinegar, tamari, mustard, tahini and water in a medium bowl. Add beans, green onions, carrots and parsley, toss to combine and set aside at room temperature to let marinate for at least 15 minutes before serving.

Tangy Bean Salad with Carrots and Green Onions

3 tablespoons apple cider / rice vinegar 1 tblsp soy sauce 1 tsp mustard, 1 tblsp tahini 3 tblsp water 2 1/2 cups chick peas 1/2 cup green onions 1/2 cup grated carrots 1/2 bunch parsley Whisk together vinegar, tamari, mustard, tahini and water in a medium bowl. Add beans, green onions, carrots and parsley, toss to combine and set aside at room temperature to let marinate for at least 15 minutes before serving.

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