These garden fresh salads will bring a taste of summer to your table. With colorful ingredients like carrots, peas, corn, peppers, onions, and lettuce, these delicious recipes will complement any vegan meal.See Popular Vegan Salads Recipes
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This colorful side dish features corn, black-eyed peas, green peppers and red onions, simply dressed with Pace® Chunky Salad.
This scrumptious bean salad combines kidney beans, pinto beans, sliced red onion and diced green pepper dressed with a flavorful combination of Pace® Picante Sauce, cilantro, oil and vinegar.
Go vegetarian with a perky noodle salad that's ready in less than 30 minutes.
Now you can enjoy the wonderful flavors of bruschetta in a salad. Using store-bought croutons in place of the baguette slices, gives you all the taste in just one bowl.
Pace® Pico de Gallo adds a burst of flavor to this simply fresh salad combining prepared bulgur wheat, black beans, corn and cilantro.
Cooking brown rice by the pasta method is quick and results in tender, separate grains with a nice chewy bite. The golden raising in the dressing give this dish a hint of sweetness.
With bright color and bold sparks of citrusy flavor, this fresh side salad will brighten a winter meal.
Garlic salt and fresh chives are all you need to flavor naturally delicious vegetables in a 20-minute side dish.
This Recipe is appropriate for Phases 3 & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.
For an even faster salad, use already made hummus rather than make it.
Thinly sliced zucchini forms the base of this low-carb salad that pairs well with any grilled meat or poultry. Serve when the ubiquitous summer vegetable is at its peak.
30 MINUTES OR LESS. This is more of a side salad rather than a full main course, although some people would enjoy it for a light lunch. This crisp salad tastes best when freshly made. Note that you have a choice of using Western or Chinese napa cabbage, which produce different results.
Elliott Prag, a cooking instructor at New York's Natural Gourmet Institute, offers a culinary history lesson with this recipe. It calls for wild rice, dried cranberries, and maple syrup--all of them indigenous to North America.