Everybody has a Caesar Salad recipe and I think every one of my cookbooks has a version of this popular salad. Compare this vegan version tothe recipe from 12 Months of Monastery Salads . This recipe also calls for three ingredients which one needs to have on hand from other recipes or purchase from a vegan source: Vegan Worcestershire Sauce, Tasty Topping (Gomasio) and Croutons.
Source: Ecological Cooking
Date tried: October 20, 2014
Yield: 6-8 servings
Time needed: 10-15 minutes to put together. Allow time to chill.
Prior preparation needed:
Cook rice & cool
A very interesting main-dish salad. Most of my life I have only known artichokes only in pickled form. It is nice now to be able to find canned artichokes for a dish like this. Unfortunately I did not have wild rice on hand. It would have made the dish even more attractive and appetizing.
Prior preparation needed (optional)
Hard boil eggs if using for garnish.
This is a lovely combination of Belgian endive, watercress and oranges that is very quick to put together.
4 medium size Belgian endive separated into leaves
1 large bunch watercress, stems trimmed off
2 navel oranges, peeled, pith removed, sliced into rounds and cut into small pieces.
2 shallots, finely chopped
1/2 cup fruity extra virgin olive oil
3 Tbsp raspberry scented vinegar or red wine vinegar
2 Tbsp. mayonnaise
1 tsp. Dijon mustard
salt and freshly ground black pepper to taste
2 hard boiled eggs, peeled and chopped
Combine salad ingredients in a good size salad bowl and toss lightly.
Whisk together the dressing ingredients until thickened and pour over salad.
Toss gently to coat.
Sprinkle with chopped eggs if desired.
Source: The Parkdale Potluck Cookbook
Date tried: May 21, 2016
Yield: variable, make as much as you need
Time needed: 30 minutes to roast vegetables; about 20 minutes to assemble after vegetables have cooled.
It is often worth while to give a recipe a second try. I didn’t care much for this the first time I tried it, but realized I had made it in a hurry. So I tried again taking more care. I even roasted the vegetables a day ahead so I could pay full attention to making the dressing and salad. And it was quite good!
Roasted Vegetable Couscous Salad with Harissa-style dressing
Source: 12 Months of Monastery Salads
Date tried:March 31, 2016
Yield: 6 servings
Time needed: About 20 minutes + chilling time (1-2 hours) Also see prior preparation
Prior prepartion needed (if using freshly cooked beans)
Time to soak beans 1 hour to overnight
Time to cook beans: 2 hours
(Best to cook each type of bean separately to preserve the colour contrast.)
Nothing like a colourful mixed bean salad to brighten up the table. A good potluck contribution. As you can see it is a dish that needs planning, especially if you choose to cook the beans yourself. But no one step takes much time. I set the beans on to soak one night, cooked them the next day, then made the salad the day after. With a slow cooker, one can set the beans on to soak in the morning, cook them in the slow cooker overnight and make the salad next morning to chill for the evening meal.
I love Boston lettuce and was pleased this year to find some available in January—though in a high-priced “living salad” container. Usually I only find it in the summertime. Ah well, for a new recipe, I decided to try it, especially as I tend not to buy oranges in the summer when we have so much local fruit readily available.
This is a lovely salad and I am especially impressed with the dressing. Since it is best served at room temperature, no extra time needs to be added for chilling.