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
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.
With bright color and bold sparks of citrusy flavor, this fresh side salad will brighten a winter meal.
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.
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.
Mix up this flavorful Middle-Eastern side-dish salad a day ahead.
This picnic salad is a medley of rice, vegetables, and tofu that's a meal in itself. Because there's no mayonnaise in it, there's little risk of it spoiling on a hot day, though it should be kept as cool as possible. The rice will absorb more moisture when the salad is chilled, so you may have to adjust seasonings and add a drop of vinegar or olive oil before serving.
If you can't find ripe, juicy cherry tomatoes, substitute small wedges of ripe beefsteak tomatoes.
To jazz up arugula salad and give it a slightly Greek twist, Michael Symon tosses it with chopped fresh dill, briny Greek feta cheese, and kalamata olives. He finishes the salad with extra-virgin Greek olive oil, which he says has a pure flavor and is generally more affordable than olive oil from Italy.
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.