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Cashew Nut Salad Dressing
International Vegetarian Union — Blend well. It should look like Thousand Island Salad Dressing. Given me to by a good friend. Thanks Lisa H! :) Closing comments: Enjoy! John 3:16 1/2 cup raw unsalted cashew nuts 1/2 tbsp. onion powder 1/2 tbsp. garlic powder 2 tbspn. ...More…
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Artichoke Heavan Salad
International Vegetarian Union — Chop your cucumbers, tomatoes and carrots in nice proportions, mix in large bowl with variety of field greens and lettuce. You have the option of draining your artichokes before adding with your cucumber, tomatoes, carrots. Next, drain your ...More…
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Dad's Garden Salad
International Vegetarian Union — Tomato, cabbage, cucumber, bell peppers (green is preferred), basil, and salt. You can add your own favorite vegetables and herbs, such as onion or green onion, cilantro, dill, etc. my dad used to make then from fresh organic vegetables from our ...More…
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Green Onion, Tomato & Quinoa Salad
International Vegetarian Union — White Wave Baked Tofu Garlic Herb Italian Style (cubed) Newman's Own Balsamic Vinaigrette Salad Dressing Mix all to your own tastebuds. Serve cold or at room temperature. chopped cherry tomatoes chopped green onions (use white and green ...More…
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Carrot Salad
International Vegetarian Union — 3. Take a bowl, add carrots, minced jalapeno, pepper, salt, lemon juice. Mix well. 4. Heat oil crackle mustard seeds and add it to carrot mixture. 1 spoon Mustard seeds sprig of coriander leaves pinch of ground black pepper :1. Peel and grate the ...More…
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Chickpea, Sweet Pepper, and Roasted Potato Salad
International Vegetarian Union — Preheat oven to 425 degrees. In a large skillet, heat oil until sizzling. Bake 15-20 minutes or until fork inserted in center of potato cube goes through. Remove potatoes from oven; arrange in center of a large platter. Meanwhile, toss chickpeas ...More…
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Classic Coleslaw
International Vegetarian Union — If its too thick, add a little water or milk to thin, a spoonful at a time. Pour dressing over the vegetables, starting with 1/2 C, and toss. My husband thinks this is too dry, so I make extra dressing for him to add to his portion (he likes it ...More…
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Pea Pod-Cucumber Salad
International Vegetarian Union — Heat oil in small skillet; add garlic and cook, stirring, until garlic is lightly browned. Add soy sauce, vinegar, sesame oil, brown sugar and pepper sauce and mix well. One hour before serving, combine pea pods, cucumber sticks and celery in ...More…
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Coleslaw Dressing
International Vegetarian Union — It has been passed down in my family for generations, but I don't think it is a secret or anything. Mix and boil over moderate heat, stirring until sugar dissolves. In my opinion, this is the world's best cole slaw dressing. Cool to room ...More…
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Technicolor Bean Salad
International Vegetarian Union — A BRIGHT SALAD with interesting flavors, this is tossed in a very garlicky vinaigrette. Looks great on a buffet table; good at picnics, or can be served as first course. PANTRY: 2 cans, 16 oz each, mixed beans, or equivalent cooked dried ...More…
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Vegan Potato Salad
International Vegetarian Union — The double potatoes add extra flavor. serves a lot of people... You can always adjust recipe by adding red or green peppers, red onion, different potatoes, etc. This is very good for summer picnics and the like. Method: boil potatoes for 25 ...More…
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Blackened Portobello Mushroom Salad
International Vegetarian Union — Combine the first 7 ingredients in a large zip-top plastic bag. Heat 2 teaspoons of oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms; cook 2 minutes on each side or until very brown. Top ...More…