Vegetarian Salads
Vegetarian Spinach Quiche Recipe with Bean and Corn Salad
by Angela Drummond
Black Bean & Corn Salad
This salad is very colorful and includes a very tasty lime dressing.
Preparation 25 Minutes
Serves 4 – 6
Ingredients:
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado – peeled, [...]
The Original Caesar Salad – Put Some Ole! In Your Life
By Sam Streubel
After World War I, my Grandfather settled in San Diego, California. Since Prohibition was the rule of the day, he made frequent trips to Tijuana where he could drink with impunity.
One his favorite watering holes was Hotel Caesars, where Caesar Cardini, the creator of the Caesar Salad, presided as chef.
Granddad loved the salad [...]
Delicious, Easy and Low Calorie Vegetarian Recipes
By Roxanne Manning
Low calorie vegetarian recipes are the life-blood of the healthy, svelte vegetarian. Many people believe that just because they are vegetarian that they are eating a healthy diet. This may not necessarily be true. Many vegetarians consume a diet that is high in both fat and [...]
Gettin’ Giggy with Figs!
By Michele Turcotte
Q: What is the succulent fruit of the ficus tree?
A: The fig of course!
The fig is actually not a fruit but a flower that has inverted itself, producing an edible, sweet, chewy, seed-filled flesh. If your only exposure to a fig is via a “newton,” then [...]
Cooking Recipe – Fresh Greek Style Salad Recipe
By Sami Fab
A salad is very quick to prepare. Most people have their own ideas of what to put into a salad. Some salads you may have seen do not look appetizing. They just look plain and boring. That is probably why many people in the western world don’t eat enough of these healthy salads. [...]
R is for Rutabaga, a Delicious and Nutritious Vegetable
By Harriet Hodgson
Rutabega. It’s not a word you hear often, yet this root vegetable has a long history. A Swiss botanist, Gaspard Bauhin, developed the rutabaga in the 17th century by crossing turnips with cabbages, according to the Green Earth Institute Web site. One of the few foods available during World War II, Europeans ate [...]
Jicama Adds Crunch, Sweetness and Almost No Calories to Recipes
By Harriet Hodgson
The food industry, like other American industries, has trends and jicama is one of them. Chefs are using this root vegetable in hot and cold dishes. Food magazines are publishing all sorts of jicama recipes and hundreds more are on the Internet. Why is jicama so popular?
Some food experts think its growing popularity [...]
Using Plants From Your Garden In A Tomato With Avocado Salad and Other Recipes
By Mary Hanna
Plants from your garden will be maturing very soon leaving you with an abundance of fresh foods for great culinary uses like Tomato with Avocado salad or a Greek Salad with a hummus recipe for dipping pita bread. When your vegetable garden starts to produce for your table, you should have recipes using [...]
Hearty Summer Salad
Although this salad is delicious as a side dish, it’s so hearty that it can be the centerpiece of the meal. This organic salad is high-protein, so you get plenty of mileage with this meal; you will not be hungry in just two hours!
It’s terrific served with hearty whole grain bread on the side, preferably [...]
Roasted Vegetable and Goat Cheese Salad
by News Canada
1 onion
1 yellow pepper
1 red pepper
1 eggplant
1 zucchini
6 green onions
12 asparagus
12 cherry tomatoes
6 tbsp Maille Balsamic Vinegar of Modena
4 tbsp olive oil
1 tbsp Maille A l’Ancienne (wholegrain) Mustard
1 tbsp fresh oregano, chopped
1 cup goat cheese, cut into small pieces
Salt and black pepper (to taste)
Peel onion and cut into slices. Wash and cut other [...]