5 Very Easy Vegan Salad Recipes

Today we want to make some salads. We can try this menu after read our vegan salad recipes. Becareful, this is very easy recipes. Before we begin further, we have additionally arranged some healthy vegan recipes for you. you can rehearse it after you read this recipe. now we will start with this First Vegan Salad Recipes:

Arugula And Apple Salad

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vegan salad recipes – arugula apple salad

Makes 4 servings

The sweetness of the apple balances nicely with the assertive flavors of arugula, red onion, and the tangy mustard dressing.

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon minced fresh parsley

1⁄3 cup olive oil

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

2 cups arugula leaves

3 cups chopped leaf lettuce

1⁄2 small red onion, cut into 1⁄4-inch slices

1 apple, such as Gala or Fuji, halved, cored, and cut into 1⁄4-inch slices

  1. In a small bowl, combine the vinegar, mustard, parsley, oil, salt, and pepper. Whisk until emulsified. Set aside to allow flavors to blend, 10 to 15 minutes.
  2. In a large bowl, combine the arugula, leaf lettuce, onion, and apple. Add enough dressing to lightly coat. Toss gently to combine and serve.

Salad Basics

With bagged lettuce blends and bottled dressings widely available, putting a salad together can be as simple as toss and serve. But bagged salads can be expensive and less than fresh, and bottled dressings can be hit or miss in terms of flavor (not to mention expensive).

Sometimes less really is more. Take the classic French green salad, which consists of butterhead lettuce dressed with a simple vinaigrette. When the lettuce is fresh, and the vinaigrette made with high-quality oil and vinegar, the flavor is beyond comparison.

A salad doesn’t have to be complicated or contain a mile-long list of ingredients, but the lettuce and other ingredients do need to be the freshest possible and the dressing of good quality.

While a simple green salad with a light vinaigrette is lovely, most of us enjoy some variety. There are no hard-and-fast rules to salad making: you can combine a variety of greens, soft tender leaves such as Boston or Bibb, bitter ones like arugula or chicory, and crunchy ones such as romaine.

Embellishments such as raw or cooked vegetables, fresh or dried fruit, toasted nuts, or cooked beans can add flavor, color, and texture to salads. Infuse your vinaigrette with garlic, mustard, and/or fresh herbs such as basil, parsley, or tarragon.

Also, experiment with oils and vinegars. If you don’t want the pronounced flavor of olive oil, substitute grapeseed oil. If you want a distinctive nutty flavor, consider adding some walnut or toasted sesame oil. For variety, be sure to keep an array of vinegars on hand, including balsamic, sherry, rice, and cider. Use lemon or lime juice instead of vinegar when it seems appropriate. Rich creamy dressings are usually best on crisp lettuces, while lighter dressings do better on softer leaves.


Seccond Vegan Salad Recipes:

Asian Noodle and Tempeh Salad

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vegan salad recipes – noodle and tempeh salad

Makes 4 servings

This vegan salad recipe combines chewy noodles and tempeh with crunchy vegetables and a creamy, spicy peanut dressing. It is hearty enough to make a satisfying side dish for four people or a one-dish meal for two.

8 ounces tempeh

2 tablespoons grapeseed oil

3 tablespoons soy sauce

8 ounces linguine or thin rice noodles

1 tablespoon toasted sesame oil

1⁄2 cup creamy peanut butter

2 garlic cloves, minced

1 teaspoon Asian chili paste

1 teaspoon grated fresh ginger

1 teaspoon sugar

2 tablespoons rice wine vinegar

1⁄2 cup water

1 medium carrot, shredded

1 medium red bell pepper, cut into matchsticks

1⁄2 cup frozen baby peas, thawed

1⁄4 cup minced green onions

  1. Inside a medium saucepan of boiling water, cook the tempeh for 30 minutes. Drain and cool slightly, then cut into 1⁄2-inch dice. In a large skillet, heat the grapeseed oil until medium heat. Add the tempeh and cook until browned, about 8 minutes. Splash with 1 tablespoon of the soy sauce and set aside to cool.
  2. In a large pot of boiling salted water, cook the linguine, stirring occasionally, until al dente, about 10 minutes. (If using rice noodles, cook according to package directions.) Drain, rinse under cold water, and transfer to a large bowl. Add the sesame oil and put away to coat the noodles.
  3. In a small bowl, combine the peanut butter, garlic, chili paste, ginger, sugar, vinegar, water, and the remaining 2 tablespoons soy sauce, stirring well to blend. Add the dressing to the noodles along with the carrot, bell pepper, peas, green onions, and reserved tempeh. Toss gently to combine. Serve at room temperature.


Third Vegan Salad Recipes:

Harvest Autumn Salad

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vegan salad recipes – harvest autmn salad

Makes 4 servings

The colors of autumn leaves and the vibrant produce of the season were the inspiration for this beautiful vegan salad recipe. For a dramatic presentation, serve it on a bed of shredded red cabbage and romaine lettuce, tossed with a little additional dressing.

1 pound sweet potatoes, peeled and turn over 1⁄2-inch dice

1 tablespoon pure maple syrup

1⁄2 teaspoon Dijon mustard

1⁄2 teaspoon salt

2 tablespoons apple cider vinegar

1⁄3 cup grapeseed oil

1 ripe Bosc pear

1 crisp red shinned apple, such as Red Delicious or Gala

2 celery ribs, chopped

1⁄2 cup toasted walnuts or pecans

1⁄4 cup sweetened dried cranberries

2 green onions, minced

  1. In a large saucepan of boiling salted water, cook the sweet potatoes until just tender, about 20 minutes. Place in a large bowl drain well and set aside.
  2. In a separate large bowl, combine the maple syrup, mustard, salt, and vinegar. Whisk in the oil until well blended. Set aside.
  3. Core the pear and apple and cut into 1⁄2-inch dice. Add them to the bowl on the dressing, and toss to coat. Add the mixture of pear and apple to the sweet potatoes. Add the celery, walnuts, cranberries, and green onions. Toss gently to combine and serve.


Fourth Vegan Salad Recipes:

Black Bean Salad And Corn

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vegan salad recipes – blackbean and corn salad

Makes 4 servings

This attractive salad contains favorite flavors of Mexican and Southwestern cuisine. Serve it on a bed of lettuce or cold cooked rice—or both.

2 cups frozen corn, thawed

3 cups cooked or 2 (15.5-ounce) cans black beans, rinsed and drained

1⁄2 cup chopped red bell pepper

1⁄4 cup minced red onion

1 (4-ounce) can chopped mild green chiles, drained

2 garlic cloves, crushed

1⁄4 cup chopped fresh cilantro

1 teaspoon ground cumin

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

2 tablespoons fresh lime juice

2 tablespoons water

1⁄4 cup olive oil

  1. In a large bowl, combine the corn, beans, bell pepper, onion, and chiles. Set aside.
  2. In a blender or food processor, mince the garlic. Add the cilantro, cumin, salt, and black pepper and pulse to blend. Add the lime juice, water, and oil and process until well blended. Pour the dressing over the salad and toss it to blend. Taste, adjusting seasonings if necessary, and serve.


Fifth Vegan Salad Recipes:

Blazing Vegan Salad Recipe on Sunset

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vegan salad recipes – blazing sunset salad

Makes vegan salad recipes 4 to 6 servings

The fiery colors of a summer sunset were the inspiration for this fruit vegan salad recipes. Feel free to mix and match the ingredients with other similarly colored fruits such as nectarines, mango, cantaloupe, or apricots.

2 tablespoons lemon juice

2 tablespoons agave nectar

1 Golden Delicious apple, unpeeled, cored, and cut into 1⁄2-inch dice

1 orange, peeled, sectioned, and cut into 1⁄2-inch dice

1 banana, cut into 1⁄4-inch slices

1 peach or nectarine, halved, pitted, and cut into 1⁄2-inch dice

1 cup pitted fresh cherries

In a large bowl, combine the lemon juice and agave nectar, stirring to blend. Add the apple, orange, banana, peach, and cherries. Stir gently to combine and serve.

This is the last recipe from our 5 vegan salad recipes. If you need anothe recipes, please check our menu list.

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