Thai Crunch Salad with Peanut Dressing

Thai Peanut Dressing

1/4 Cup Peanut Butter
2 Tbsp Rice Vinegar
2 Tbsp Lime Juice (Juice from 1/2 Lime)
1 Tsp Garlic Cloves, Grated
1 Tsp Ginger, Grated
1 Tsp Salt

1/4 Tsp Red Pepper Flakes
2 and 1/2 Tbsp Coconut Sugar
2 Tbsp Honey

3 Tbsp Olive Oil
1 Tbsp Soy Sauce

Blend all the above ingredients in magic bullet and process until completely smooth.

2 Tbsp Cilantro Leaves, Chopped

Add cilantro and give process for 5 seconds, until cilantro is finely chopped and mixed.

5 Cups Napa Cabbage, Chopped (1 Medium Napa Cabbage)

1 Cup Purple Cabbage, Chopped
1 Cup Edamame
1/2 Cup Cilantro, Loosely Packed

1 Cup Carrot, Grated (1 Big Carrot)
1 Red Bell Pepper, Thinly Sliced (Yielded 1 and 1/4 Cup)

1 Small English Cucumber, Seeded and Thinly Sliced (Yielded 2 Cups)

2 Scallions, Thinly Sliced

Combine all the ingredients in a large bowl and toss to combine.

If serving right away, drizzle the peanut dressing over the top and toss; otherwise serve the dressing on the side so the salad does not get soggy. I mixed the dressing and kept it for sometime, I want the dressing to mix with the salad and do its magic, so that all the vegetables taste good.

Serves: 4
Yields: 12 Cups
Taste Note: Tastes AWESOME
Source: onceuponachef

Vegan Southwest Chopped Salad

Cook Beans

1/2 Cup Black Beans

Overnight soak the beans.

Cook beans with 1/2 Tsp of salt and water for 2 whistles.

Yields: ? Cups of Cooked Black Beans

Vegan Ranch Dressing

5 Tsp White Vinegar

2 Avocados
1 Tsp Fresh Dill, Roughly Chopped
1 Tbsp Fresh Parsley, Roughly Chopped
1 Tsp Garlic, Grated
1 Tbsp Green Onion
1/2 Tsp Salt
1/2 Tsp Pepper Powder
1/4 Cup Water

Blend all the ingredients in magic bullet until smooth.

Taste Note: Tastes Good
Source: girlmakesfood

Salad

1 Head Lettuce, Chopped (4 to 6 Cups, I got 5 Cups from 1 Bunch Lettuce)

1 Cup English Cucumber, Seeded and Chopped
1 Cup Ripe Roma Tomatoes, Seeded and Chopped (3 Small Roma Tomatoes)
1 Cup Orange / Yellow Bell Pepper, Chopped
1 Corn (Yielded 1 and 1/4 Cup Corn, but the recipe asks for only 1/2 Cup Corn)
1 and 1/2 Cup Black Beans

1/4 Tsp Salt
1/4 Tsp Pepper Powder
Tortilla Chips Strips

Add all the vegetables to a large bowl.

Add ranch dressing and toss to coat.

Add salt, pepper, tortilla strips and mix well.

Taste Note: Tastes AWESOME
Serves: 3
Yields : 8 Cups
Source: girlmakesfood

Baked Tortilla Strips

8 Small Corn Tortillas
1 Tbsp Olive Oil
1 Tsp Chili Powder
1/4 Tsp Onion Powder
1/4 Tsp Garlic Powder
1/2 Tsp Salt
1/4 Tsp Black Pepper, Ground
1/8 Tsp Cayenne Pepper, Ground

Preheat the oven to 375 degrees F

Line baking sheet with parchment paper

Cut tortillas into 1/2" strips.

Add all the seasonings to a large bowl, add oil to the seasonings and mix well. Add tortilla strips and toss to coat tortilla strips evenly.

Transfer to prepared baking sheet. Bake for 10 minutes. Toss and return to the oven, continue baking for an additional 10 minutes or until desired crispness is reached.

Cool completely before storing in an airtight container.

Taste Note: Tastes OK, but its all my fault, the original recipe asks to bake for 10 minutes, toss and bake for another 10 minutes. But I though, the crispiness is not enough and baked for 15 minutes, tossed and baked for 15 more minutes, it was super crunchy, not good, so I changed the baking time back to 10 minutes, toss and bake for 10 more minutes, hopefully it will be good.
Source: bakedbyrachel

Asian Quinoa Salad

Dressing

1/4 Cup Lite Soy Sauce or Tamari Sauce
1 Tbsp Sesame Oil
1 Tbsp Rice Wine Vinegar
2 Tbsp Chopped Green Onion
1/4 Cup Cilantro
1 Tbsp Sesame Seeds
1/4 Tsp Ginger, Grated
1/4 Tsp Red Pepper Flakes
1/4 Tsp Salt
1/8 Tsp Black Pepper

In a small bowl, whisk together all the above ingredients.

Quinoa

1 Cup Quinoa
2 Cups Water
1/4 Tsp Salt

Wash quinoa, add water, quinoa and salt to a saucepan and bring to a boil over high heat. Once it stated to boil, turn the heat to low and simmer for about 20 minutes or until water is absorbed. Remove from the heat and fluff with a fork.

Yields: 3 Cups

Salad

1 Cup Red Cabbage, Chopped
1 Cup Edamame, Shelled and Cooked
1 Cup Red Bell Pepper, Chopped
1/2 Cup Carrot, Grated
1 Cup Cucumber, Seeded and Chopped

Place quinoa in a large bowl, add cabbage, edamame, red bell pepper, carrots and cucumber and mix.

Pour the dressing over quinoa salad and stir to combine.

Taste Note: Tastes GREAT
Yields: 6 and 3/4 Cups
Serves: 3
Source: twopeasandtheirpod

Kale Waldorf Salad

Toast Walnut

1/2 Cup Walnut

Preheat the oven to 350 degrees F

Bake the walnut for 8 to 10 minutes, check frequently.

Dressing

1/2 Fuji Apple
1/4 Cup Walnut, Toasted
2 Tbsp Raisins

2 Tbsp Dijon Mustard
1 Tbsp Red Wine Vinegar

1/8 Tsp Sea Salt

1/4 Cup Water

Puree all the above, until well combined and slightly thick.

Salad

4 Cups Dinosaur Kale, Raw, Packed and Finely Chopped (1 Bunch Kale)

1/2 Fuji Apple, Chopped
1 Cup Celery, Thinly Sliced (6 Celery Sticks)
1/4 Cup Walnuts, Toasted and Chopped
1/4 Cup Raisins

Place kale in a large bowl, add apple, celery, walnut and raisin to kale.

Pour the dressing over kale salad and toss to combine. Leave it for 10 minutes for the dressing to combine and do its magic with the kale.

Taste Note: AWESOME
Serves: 3
Yields 5 cups
Source: wholefoodsmarket

Summer Orzo Salad

8 oz Orzo (16 oz)
1 Quart Water
2 Tbsp Salt (1 Tbsp)

1 Cup Green Beans / 1 Bunch Asparagus, Chopped into 2" Pieces

Bring water and salt to rolling boil.

Add orzo pasta to water and stir, cover and bring water back to boil again.

Once boiling, remove lid, stirring occasionally to prevent sticking.

Cook for 9 minutes.

Add chopped green beans or asparagus and cook for 2 more minutes.

Drain and rinse with cold water.

2 Ears Corn, Kernel Removed (Yielded 2 Cups)
1 Tsp Cloves, Garlic, Grated
1 Cup Cherry or Grape Tomatoes or Heirloom Tomatoes, Halved (14 Cherry Tomatoes)
1/4 Cup Basil Leaves, Torned

1 Tbsp Olive Oil
2 Tbsp White Wine Vinegar
1 Tsp Pepper Powder (2 Tsp Pepper Powder, Salt 2 Tsp)

Transfer orzo and green beans to a large bowl. Stir in remaining ingredients and season with pepper.

Taste Note: Tastes AWESOME
Serves: 3
Yields: 6 Cups
The mesaurements in bracket servers 4
Source: ohmyveggies

Chopped Power Salad with Baked Tofu and Almond-Miso Dressing

Almond-Miso Dressing

3 Tbsp Unsweetened Almond Butter
1 Tbsp Cider Vinegar
1/2 Tsp Sriracha
1 Tsp Ginger, Peeled and Grated
2 Tbsp Water

1 Tbsp Maple Syrup
1 Tbsp White Miso Paste
1 Tbsp Tamari or Soy Sauce

Blend all the above in magic bullet to make paste.

Yields: 8 Tbsp

Baked Almond-Miso Tofu

14 Oz Package Extra Firm / Firm Tofu

Press tofu for 30 minutes.

Preheat the oven to 400 degrees F

Cut the tofu into 1" cubes

Put the tofu cubes in a large bowl. Drizzle 2 Tbsp of Almond-Miso dressing and toss gently to coat.

Transfer the tofu to a parchment-lined baking sheet and bake for 20 minutes, take it out and stir. Bake for another 20 more minutes or until the tofu is just beginning to brown on the edges.

Remove the baking sheet from the oven, immediately drizzle the tofu with another Tbsp of dressing (very important) and use a spatula to toss the tofu in the sauce, making sure every piece is coated.

Chopped Powder Salad

1 Head Costco Romaine Lettuce, Chopped (4 Cups Chopped)

1 Cup Purple Cabbage, Shredded (1/4 of XXX-Small Cabbage)
1 Cup Carrot, Grated (1 Big Carrot)
1/2 Cup Green Onion, Chopped (3 Green Onions)
1 Cup Red Bell Pepper, Diced (1 Big Red Bell Pepper)

1/2 Cup Cilantro, Chopped
1/3 Cup Raw Cashew Pieces
1 Tbsp Hemp Seeds
1 Tbsp Sesame Seeds

Toss all the chopped veggies, baked tofu and the remaining dressing

Taste Note: Tastes Awesome
Serves: 3
Yields: 8 Cups
Source: ohmyveggies

Mango Salad

1/2 Cup Red Kidney / Cannellini Beans, Cooked

Overnight soak the beans in water. Cook the beans in water with 1/2 Tsp of Salt for 3 whistles.

Mango Vinaigrette

1/4 Cup Fresh Mango, Chopped
1/3 Cup Orange Juice, Fresh
2 Tbsp Olive Oil
2 Tsp Mustard Powder or Grainy Dijon Mustard
1/2 Tsp Salt
1/4 Tsp Black Pepper

Blend 1/4 Cup mango, orange juice, olive oil, mustard, salt and pepper.

Yields: 9 Tbsp.

Salad

4 Cup Romaine Lettuce, Shredded
1 Cup Red Cabbage, Shredded
1 Cup Sliced Scallions, Sliced
1 and 1/2 Cup Mango, Chopped

2/3 Cup Red Kidney / Cannellini Beans, Cooked
1/4 Cup Pine Nuts, Toasted

In a large bowl, combine lettuce, cabbage, scallions, beans, remaining mango and pine nuts.

Toss gently.

Add 2 Tbsp Mango Vinaigrette / serving and toss just before serving.

Serves: 2
Taste Note: Tastes AWESOME and Colorful filling Salad
Source: womenshealthmag