English Cucumber Salad

Hot weather leaves me wanting cool things. I'm not alone in this. Here is a cool salad that will leave you feeling fresh and satisfied.

1 c arborio rice, cooked to package directions
3 scallions, thinly sliced
2.25 oz can of sliced black olives
1/2 English cucmber, chopped
1/4 c finely chopped mint
1/4 tsp salt and pepper (each
2 T olive oil
1 T orange juice

1. Cook the rice.
2. While the rice is cooking combine everything else into a large bowl. Refridgerate until the rice is done.
3. Drain the rice and rinse under cool water, until cool.
4. Combine. Serve cold!

Enjoy!
~Maria Rose

Vegan Mango Chutney Tofu Salad

Recipe moved to Little Things are Big click here to be linked.

Agave Mustard Dressing

Recipe moved to Little Things Are Big

Vegan Summer Citrus Salad

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Vegan Potato Salad

Admit it, you're nuts for potato salad. Most of us are. I know a few strange individuals who aren't fans, but they probably don't like pizza either and that's just crazy. If you are in for a summer BBQ or if you're just wanting a little potato salad on your own this is easy and you probably have most of the ingredients already.

6 c golden or red potato, cubed, cooked, drained
2/3 c vegenaise
1-2T grainy mustard
1/3 c finely chopped onion
1 red pepper or stalk of celery (your call) for crunch, chopped
1 pickle finely diced
garlic chives, snipped (regular chives are fine too)

1. While the potatoes are cooking put all of  other ingredients into a large mixing bowl in the order they appear on the list, mix to combine.
2.  Add the drained and cooked potatoes and fold them in to combine.
3. Give yourself points for being a genius and making a two step potato salad.

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 Recipe has been move to Little Things are Big. Click here.

Roasted Asparagus Spring Salad

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Watercress Wild Rice Salad

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Red Cabbage Kale Slaw with Tahini Dressing

Cabbage is good for you...chock full of Vitamin A, Vitamin C and a little bit of Vitamin K, which helps your bones and your arteries. But there is life beyond sad, limp cabbage coleslaw with vegan mayonnaise. Try this colorful salad alongside a black bean burger. Can't find tahini? Use peanut butter with a little extra water to thin it out. The flavors won't be exactly the same, but it will still be a far cry from  sad, watery "coleslaw".
4-8 servings

1 medium leek, sliced thin
1 head red cabbage, shredded or sliced thin
3 c baby kale or any baby greens
dressing:
1 1/2 Tbs tahini (if you can't find tahini you can use peanut butter but add a tablespoon of water)
3 Tbs apple cider vinegar
1 1/2 Tbs light miso (optional)
1/4 tsp black pepper
1/4 tsp salt
3 Tbs olive oil

Combine all vegetables in a large bowl. In a blender combine all dressing ingredients and blend on medium high until combined. If the dressing is too thick add a little bit of hot water to the mixture. Pour dressing over cabbage mixture and mix together until dressing coats all of the salad.