Colorful, filling and healthy salad with beets, quinoa and other super foods.
Pasta Salad with black beans and colorful veggies — a perfect make ahead dish for barbecues, picnics and take along lunches.
Vegan Thai Coconut Lime Dressing — Creamy & delicious dressing with Thai flavors is great for salads, as dipping sauce for spring rolls or lettuce cups.
Recipe for Mexican Chopped Salad with Jicama, roasted chilies, tomato and pumpkin seed dressing — a very refreshing salad that can be served with any meal.
Filling and delicious Brown rice bowl topped with veggies and tofu. This is a balanced meal with carbs, protein & veggies all served in one bowl.
Recipe for flavorful and delicious vegetarian Taco Salad.
This Greek style Orzo Salad is packed with veggies and herbs. It is great to pack for lunches or for picnics.
Light and refreshing salad with Jicama, Avocado and a citrus vinaigrette — perfect for summer entertaining.
Blogging Marathon #26: Week 2/ Day 2 Theme: Salads & Soups Dish: Lentil Based – French (Puy) Lentil Salad Today’s salad has “Lentil” as the star ingredient and one of my favorite lentils in salads happens to be French Lentils aka Puy lentils. These lentils look very similar to whole masoor dal, but are greenish with spots. They don’t fall apart and still have a good bite when cooked which is perfect for Salads.
Blogging Marathon# 26: Week 2/ Day 1 Theme: Soups & Salads Dish: Protein Based – Chickpea Salad We are onto our 2nd week of marathon for this month. My theme for this week is “Soups & Salads” and to add interest and make the theme a little more challenging, Valli wants us to make soups & salads that use one star ingredient for each dish. Today’s dish has a “Chickpeas” as the star protein rich ingredient. I picked this theme because with my husband travelling on business for the past couple weeks I’ve been cooking for just myself. Salads fit…