Category Archives: Salad

Dairy-Free, Dinner Party, Dry Beans, Lunch, Pressure Cooker, Salad, Weekend Dinner, Weeknight Dinner

Vegan Caesar Salad With Crisp Chickpeas

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Vegan Caesar Salad With Crisp Chickpeas

Prep Time25 minutes
Cook Time20 minutes
Beans4 hours
Total Time4 hours 45 minutes
Course: Lunch, Salad
Cuisine: American, California, Vegan
Keyword: Dry Beans
Servings: 4 servings
Calories: 618kcal

Equipment

  • 1 high-speed blender

Ingredients

Dry Beans

  • ½ lb garbanzo beans dry

Salad

  • 2 cups sourdough bread crusty, chopped
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp extra-virgin olive oil
  • 1 large bunch lacinato kale stems removed, roughly chopped
  • 1 large head romaine lettuce chopped

Dressing

  • 1 cup whole unroasted cashews
  • ¼ cup nutritional yeast
  • ¼ cup lemon juice fresh, from 1-2 lemons
  • 3 cloves garlic
  • 2 tsp caper jar brine
  • 1 tsp Dijon mustard
  • 1 tsp white miso paste
  • ¾ tsp kosher salt
  • ½ tsp pepper
  • ¾ cup water (or aquafaba for extra creamy)

Instructions

Beans

  • Make the ½ lb garbanzo beans, either in the pressure cooker or in a slow cooker (after soaking only). Refer to the main page on beans. Do not add any spices.

Salad

  • Heat the toaster oven to 400 degrees on speed convection. On a small baking sheet, toss the 2 cups sourdough bread (chopped) with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Bake for about 8-10 minutes.
  • While that bakes, prepare the ½ lb garbanzo beans. Drain them (save the liquid for this or other projects). Dry them thoroughly; use kitchen towels and then paper towels. Toss with 2 tbsp extra-virgin olive oil and add salt and pepper generously. Drain the oil off. Then add to a parchment-paper-lined sheet pan, ensuring they are not crowded. You may want to do two patches if using the toaster oven.

Dressing

  • To a high-speed blender, add the 1 cup whole unroasted cashews, ¼ cup nutritional yeast, ¼ cup lemon juice, 3 cloves garlic, 2 tsp caper jar brine, 1 tsp Dijon mustard, 1 tsp white miso paste, ¾ tsp kosher salt, ½ tsp pepper, and ¾ cup water (or aquafaba for extra creamy).
  • Blend until completely smooth, 3-4 minutes, scraping the sides with a rubber spatula every minute or so, at least.

Finish

  • When ready, prepare and chop the 1 large head romaine lettuce and 1 large bunch lacinato kale. Add the chopped kale to a large bowl, along with the dressing. Massage the kale with your grubby little hands until softened.
  • Add the lettuce, croutons, and half the chickpeas. Toss to coat and season with salt and pepper. Sprinkle with more nutritional yeast. Top with remaining roasted chickpeas.

Notes

Makes 4 servings, at least at those nutrition facts

Nutrition

Calories: 618kcal | Carbohydrates: 63g | Protein: 24g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Sodium: 684mg | Potassium: 1436mg | Fiber: 18g | Sugar: 12g | Vitamin A: 20418IU | Vitamin C: 78mg | Calcium: 310mg | Iron: 9mg
Nutrition Facts
Vegan Caesar Salad With Crisp Chickpeas
Amount Per Serving
Calories 618 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 5g31%
Polyunsaturated Fat 6g
Monounsaturated Fat 19g
Sodium 684mg30%
Potassium 1436mg41%
Carbohydrates 63g21%
Fiber 18g75%
Sugar 12g13%
Protein 24g48%
Vitamin A 20418IU408%
Vitamin C 78mg95%
Calcium 310mg31%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
Appetizer, Dinner Party, Quick, Salad, Side, Summer

Watermelon Blueberry Salad

This insanely good summer salad is worth the time it takes, including the time to make and then cool the balsamic glaze. You could substitute mint, but I think the basil is best, to match the feta. Choose a good quality feta!

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Watermelon Blueberry Salad

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Picnic, Pyrex, Summer
Servings: 6 servings
Calories: 158kcal

Ingredients

  • 6 cups watermelon seeded and cubed
  • 1 pint blueberries washed and cleaned
  • 3 oz feta crumbled from block
  • 12 leaves basil slivered
  • ½ cup balsamic vinegar
  • 1 tbsp honey

Instructions

  • Make the balsamic glaze first, so it has maximum time to cool. In a small sauce pan, mix the ½ cup balsamic vinegar and 1 tbsp honey well, and heat over medium until it is bubbling, about 2 minutes. Watch it carefully until it reduces by half and is thickened. Cool by pouring into a heat-safe dish and placing in the fridge.
  • Prepare the other ingredients. Slice the 6 cups watermelon and clean and prep the 1 pint blueberries. Crumble the 3 oz feta and clean and slice the 12 leaves basil.
  • If you are serving immediately, you can add it all together. If not, keep ingredients separate until ready to serve.

Notes

Makes six servings as a side.

Nutrition

Calories: 158kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 169mg | Potassium: 268mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1020IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 1mg
Nutrition Facts
Watermelon Blueberry Salad
Amount Per Serving
Calories 158 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 13mg4%
Sodium 169mg7%
Potassium 268mg8%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 23g26%
Protein 4g8%
Vitamin A 1020IU20%
Vitamin C 20mg24%
Calcium 93mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Appetizer, Dairy-Free, Dinner Party, Dry Beans, Fall, Great Leftovers, Low Calorie, Lunch, Salad, Side, Spring, Summer, Weekend Dinner, Weeknight Dinner, Winter

White Beans with Roasted Cauliflower

This fairly simply meal is delicious and saves well. It probably needs to have a secondary side of some kind.

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White Beans with Roasted Cauliflower

Prep Time30 minutes
Cook Time30 minutes
Bean Soaking6 hours
Total Time7 hours
Course: Dinner, Lunch, Salad, Side Dish
Cuisine: California
Keyword: Dry Beans, Inspired by New York Times, Roasted Vegetables, Vegan
Servings: 4 servings
Calories: 392kcal

Ingredients

Beans

  • ½ lb dry white beans (e.g., Buckeye)
  • 1 bay leaf

Salad

  • 1 lb cauliflower trimmed and cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup celery thinly sliced
  • 3 tbsp parsley chopped, optional
  • 3 tbsp green onions sliced

Dressing

  • 1 large shallot small diced
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 2 tbsp balsamic vinegar
  • 1 tsp ground fennel seed
  • ¼ cup olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper

Instructions

Beans

  • Soak the beans in 1.5% salinity water for 6-8 hours, ideally. (If not soaked, switch to pressure-cooker method for next step and cook for 20-40 minutes under pressure, depending on the bean.)
    ½ lb dry white beans (e.g., Buckeye)
  • Drain the soaked beans. To a large sauce pot, add the drained beans and lots of water, enough to cover by two inches. Add the bay leaf. Cover and heat over high until boiling (and turn down to keep hearty boil but not overflow the pot). Boil heartily for 10 minutes, then turn heat to just above low, so you have a steady simmer. Cook for at least 20 minutes, and up to an hour, checking at regular intervals if the beans are cooked through. When fully cooked, drain and set aside.
    1 bay leaf

Cauliflower and Other Prep

  • Once you start the beans, prepare the cauliflower by trimming and cutting. Preheat the oven to 400ºF. Put cauliflower on a rimmed baking sheet and toss with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper. Roast for 20-25 minutes until nicely cooked and developing some browned bits. Set aside to cool.
    1 lb cauliflower, 1 tbsp olive oil, 1 tsp salt, 1 tsp ground black pepper
  • Prep the other salad ingredients. Celery can go into the ultimate salad bowl. The scallions and parsley (if using) should be kept separate, ideally.
    1 cup celery, 3 tbsp parsley, 3 tbsp green onions

Dressing

  • In a medium bowl, place all dressing ingredients (minus the salt and pepper for now). Whisk well to combine. Season to taste with salt and pepper.
    1 large shallot, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 2 tbsp balsamic vinegar, 1 tsp ground fennel seed, ¼ cup olive oil, 1 tsp salt, 1 tsp ground black pepper

Combine and Rest

  • Once the beans and cauliflower and done, and hopefully have cooled some, add to the bowl with the celery. Gently toss with the dressing. Let it rest for 30 minutes so the flavors combine. Then add the green onions and parsley (if using). Toss again. Serve chilled or at room temperature.

Notes

Makes 4 servings

Nutrition

Calories: 392kcal | Carbohydrates: 45g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1273mg | Potassium: 1513mg | Fiber: 12g | Sugar: 6g | Vitamin A: 422IU | Vitamin C: 62mg | Calcium: 197mg | Iron: 7mg
Nutrition Facts
White Beans with Roasted Cauliflower
Amount Per Serving
Calories 392 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Sodium 1273mg55%
Potassium 1513mg43%
Carbohydrates 45g15%
Fiber 12g50%
Sugar 6g7%
Protein 16g32%
Vitamin A 422IU8%
Vitamin C 62mg75%
Calcium 197mg20%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
Dairy-Free, Lunch, Quick, Salad, Summer, Weeknight Dinner

Spinach-Strawberry Salad

This recipe was found and modified out of necessity. I was supposed to use spinach in this cranberry bean and barley soup, but I forgot to include it. The next day, I made this salad to accompany dinner and it was delicious.

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Spinach-Strawberry Salad

Prep Time15 minutes
Course: Salad
Cuisine: California
Keyword: Vegan
Servings: 4 servings
Calories: 500kcal

Ingredients

  • ½ cup raw walnuts chopped
  • ½ small red onion very thinly sliced
  • 10 oz fresh baby spinach
  • 2 pints strawberries tops removed and sliced
  • 7 oz vegan feta crumbled

Dressing

  • ¼ cup balsamic vinegar
  • 3 tbsp olive oil
  • 1½ tbsp poppy seeds
  • 1½ tbsp agave
  • ½ tsp Dijon mustard
  • ½ tsp salt
  • black pepper

Instructions

  • Prep the dressing by combining all ingredients in a large bowl and whisking well. Set aside half if you're making just two servings at a time.
  • When ready to eat the salad, prep the other ingredients as described above.

Notes

4 servings

Nutrition

Calories: 500kcal | Carbohydrates: 39g | Protein: 7g | Fat: 37g | Saturated Fat: 15g | Sodium: 695mg | Potassium: 885mg | Fiber: 8g | Sugar: 21g | Vitamin A: 6678IU | Vitamin C: 160mg | Calcium: 179mg | Iron: 4mg
Nutrition Facts
Spinach-Strawberry Salad
Amount Per Serving
Calories 500 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 15g94%
Sodium 695mg30%
Potassium 885mg25%
Carbohydrates 39g13%
Fiber 8g33%
Sugar 21g23%
Protein 7g14%
Vitamin A 6678IU134%
Vitamin C 160mg194%
Calcium 179mg18%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.