Salads

Salad ingredients will vary depending on the season and what is available at the market.  Visit our galleries From Our Kitchen and All Things Vegan Delivered for more samples of our creations…

 

Marinated Kale Salad ~ with red onions, roasted corn, grated carrots, red peppers, seeds, nuts and quinoa

Potato Tofu Salad ~ colorful potatoes roasted with garlic and rosemary, baked tofu, celery flower, fresh herbs and Vegenaise mixed with silken tofu

Pasta Slaw Salad ~  with roasted colorful potatoes, Italian sausage, sliced and roasted cauliflower, tat soy and a dijon lemon-vegenaise dressing

Moroccan Roasted Cauliflower Salad ~ with chickpeas, parsley, roasted spiced cauliflower and fresh chili

Chinese Chicken-less Salad ~ made with Gardein chicken breast, nappa cabbage and toasted sesame seeds

Barley Salad ~ various combination of fruits, vegetables, nuts and herbs

Edamame and Kale Salad ~ seasoned edamame, dino kale, nappa cabbage and sesame seads

South Western Salad ~ black beans, corn, cherry tomatoes, quinoa and kale

Warm Black Lentil Salad ~ with baby spinach

Chopped Salad ~ with ranch dressing

Middle Eastern Tabbouleh Salad ~ with quinoa

Israeli Couscous and Mushroom Salad ~ with arugula and truffle oil

Roasted Beet Salad ~ with a balsamic marinate

Yellow Beet and Shaved Fennel Salad ~ with Toasted Almonds, Sprouted Mung Beans

Israeli Salad ~ with Chickpeas, Cucumbers, Bell Peppers, Cherry Tomatoes

Brown Rice Salad Primavera ~ with baked tofu, cherry tomatoes, bell peppers, and baby broccoli

Mung Bean Soba Noodles ~ with Dino Kale and a Creamy Cashew Pesto Sauce.

Grilled Vegetable Salad with Romaine Lettuce ~Grilled asparagus, portobello mushrooms, zucchini and onions

Colorful Carrot Slaw ~ with Cherry Tomatoes, Shredded Kale and Lime Dressing

Black Quinoa Salad ~ with Pistachio, Grated Carrots, Dried Cherries

Cold Curried Glass Noodle Salad ~ with Shredded Carrots, Spiced Cashews, Fresh Cilantro, Baked Tofu and Lime Juice

Quinoa Tabouleh Salad ~ with Tomatoes, Cucumbers, Parsley and Pine Nuts

Grilled Zucchini Salad ~ with Heirloom Tomatoes, Toasted Pumpkin Seeds over Butter Lettuce

Colorful Potato Salad ~ with Capers, Arugula and a Champagne-Mustard Dressing

Raw Zucchini and Kale Spaghetti Salad ~ with Hemp Seeds and Cherry Tomatoes, and a Jalapeno Cashew Tahini Sauce

Raw Zucchini Fettuccini ~ with Cherry tomatoes and Pesto

Black Bean and Grilled Corn Salad with Peppers, Onions and Cilantro

Green Tea Soba Noodle Salad ~ with Shredded Cabbage, Arame, Sweet Baby Bell Peppers, Broccoli, and Cherry Tomatoes – partly dressed

Grilled Asparagus and Fennel Salad ~ with Wild Arugula and Cherry Tomatoes

Bulgur Pesto Salad ~ with Grilled Yellow Squash, Cranberries, Walnuts, Pine Nuts, Grilled Chicken

Basmati Primavera Salad ~ with Raw Broccoli, Carrots, Sweet Bell Peppers, Cherry Tomatoes and marinated tofu

Farro Salad ~ with soaked walnuts, cranberries and herbs over arugula

Green French Lentil Salad ~ with Roasted Zucchini, Heirloom Carrots and Broccoli – already dressed – extra on the side with baby spinach.

Pearled Barley and Shaved Fennel Salad ~ with Tomatoes, Sprouted Mung Beans, Cranberries, Radishes, and toasted Walnuts

Seaweed and Buckwheat Soba Noodle Salad ~ with Mung bean sprouts and kale

Shaved Fennel and Black Lentil Salad ~ with Shredded Carrots over Tat Soi