Cherry Coleslaw Chop

CHERRY COLESLAW CHOP I like coleslaw with just about everything. This year I veered from the traditional and did a chop! Nice! Easy! Just don't over process; you'll end up with a drink instead! Enjoy yourself either way! Steve says this tastes and textures like a fine grind chicken salad. He's right; it does!  Makes … Continue reading Cherry Coleslaw Chop


Apple Celery Slaw

APPLE CELERY SLAW A festive, yet simple coleslaw that can stand up to any Main Dish event! Happy Holiday! Makes approx. 9 cups 2 lg. red apples, washed, cored and cut into approx. 1/2 inch cubes 1 t. turmeric 1 c. diced celery - cut stalks from end to end into 3rds, then crosswise into … Continue reading Apple Celery Slaw

Purple Asian Slaw

PURPLE ASIAN SLAW Red cabbage, carrot matchsticks, celery and scallion dressed with an AFC Asian Coffee Dressing! A different interpretation of coleslaw! Makes 5 cups salad - 3-1/2 cups dressing Veggies for slaw: 5 c. thinly sliced red cabbage 1 c. matchstick size peeled carrots 1/4 c. sliced scallion, green and white part 1 c. sliced … Continue reading Purple Asian Slaw

Red Snowy Coleslaw

RED SNOWY COLESLAW Who puts vegan parmesan cheese on coleslaw? The Animal-Free Chef. I'm changing the face of coleslaw. Giving it a new face. Hearty enough to be a main dish! Pop. Pop. Pop. Makes 5-6 servings Roast the beets: preheat oven to 400 degrees 1-3/4 lbs. fresh beets, peeled, washed and cut into 1/2-3/4 … Continue reading Red Snowy Coleslaw

Potato Salad For Two

POTATO SALAD FOR TWO Bake up a bunch of potatoes, refrigerate, then make individual potato salads as you want them. This way, the dressing and ingredients don't get watered down and old-tasting. It's fresh each time. Thick Lime Cream Sauce is perfect for a mayonnaise substitute. Use your leftover pickle juices to thin the sauce … Continue reading Potato Salad For Two

African Fruit Salad

AFRICAN FRUIT SALAD #2 Yes it's African. What's the matter with that? Hey, I researched it after the fact of naming it African.  Africans eat dates, pineapples and bananas - there's a big history there. That's all the proof I need, that Africans don't require animals in their diet. They just think they do. It's … Continue reading African Fruit Salad


ASPARAGUS AND BEET PASTA SALAD A delightfully flavored and textured pasta salad. The color alone will make sure nobody forgets it! Makes 7 cups Prep: 8 oz. dried pasta - shells or other small pasta - boiled in sufficiently salted water till tender, drained and rinsed till cold and set aside 1-1/2 lbs. fresh asparagus … Continue reading ASPARAGUS AND BEET PASTA SALAD


SMOKY CREAM PINEAPPLE POTATO SALAD We're pushing the boundaries of potato salad making. It's the richest, creamiest, most startling potato salad you ever tasted! Makes 7 cups 9  med. russet potatoes, washed, then boiled with skins on till tender, drain, let cool to room temperature, peel and cut into small cubes 1/2 c. fine dice … Continue reading SMOKY CREAM PINEAPPLE POTATO SALAD


APPLE TAPENADE Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate! Makes 7 cups 3 lg. red apples, cored and cubed (3/4") - leave peels … Continue reading APPLE TAPENADE


MUSHROOM ASPARAGUS SALAD OF ROMAINE Sauteed Portobello mushroom with roasted pepper and garlic, steamed fresh asparagus layered with romaine lettuce, sweet onion and red grapes. Drizzled with a Red Russian Creme Fraiche salad dressing!  Serves 4 3/4 lb. fresh asparagus; discard bottom 3rd of stalks, then steam till tender - set aside 3 T. extra … Continue reading MUSHROOM ASPARAGUS SALAD OF ROMAINE


3 NUT SAUCE Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing! Makes 3-1/2 cups 1 c. cashew pieces 1/2 c. … Continue reading ROASTED BEET SALAD


APPLE PECAN GINGER SALAD Red and green apple cubes, golden raisins and fresh ginger sticks tossed with a sweet lime and white Balsamic pecan and molasses dressing!  Makes almost 2 cups dressing and 6 cups salad Make Pecan Dressing first: 1/2 c. white Balsamic vinegar 3 T. fresh lime squeeze 1 c. pecan halves 1/2 … Continue reading APPLE PECAN GINGER SALAD


ROASTED CAULIFLOWER SPINACH SALAD A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive! Serves 6 Preheat oven to 450 degrees 1 fresh cauliflower head - cut … Continue reading ROASTED CAULIFLOWER SPINACH SALAD


BLACKEYE PEA VEGGIE MACARONI SALAD with grape tomatoes, roasted peppers, celery, gherkin dill pickle, soy bacon bits, scallion, Italian green beans and sweet peas. Tossed with an extra virgin olive oil and Sherry vinaigrette! Makes 13 cups 1 lb. box Barilla Veggie Elbow Macaroni - cook in boiling, salted water till tender; drain, rinse under cold … Continue reading BLACKEYE PEA VEGGIE MACARONI SALAD


RED CABBAGE SLAW with radish, carrot and red onion. Tossed with Tofu French Dressing, then topped with cashew crumbles! Makes 6-8 cups slaw; makes 2-1/2 cups dressing Make cashew crumbles: Place 2 c. cashews into food processor. Process till evenly crumbly and crumbs begin to stick together a little. Transfer to jar. Use as desired … Continue reading RED CABBAGE SLAW


BING CHERRY BEET SALAD Fresh Bing cherries, sweet onion, yellow and orange peppers with beets marinated in a Balsamic, grape seed and maple syrup dressing! This is one of those salads you can't stop eating! Makes 7 cups 1 lb. ripe, fresh Bing cherries, pitted and halved 1/2 sweet onion, cut in half, then sliced … Continue reading BING CHERRY BEET SALAD


PINEAPPLE COCONUT COLESLAW A delicious, fresh tasting coleslaw made from Pineapple Topping (that is normally served over ice-cream), mustard, a dash of cinnamon and coconut. Tossed with shredded cabbage, fresh parsley and celery seed! Perfect for home or restaurant! Makes 2 cups dressing, approx. 7 cups coleslaw Make the dressing first. 2 c. GFS (Gordon … Continue reading PINEAPPLE COCONUT COLESLAW


SWEET PEA AND GREEN BEAN POTATO SALAD Cubed precooked potatoes mixed with petite peas, cut green beans, scallion, celery, fresh basil and ginger. Tossed with a creamy orange curry dressing! Makes 8 cups Dressing: Makes 1-3/4 cups 12.3 oz. pkg. firm Mori-Nu Silken Tofu, rinsed 1/4 c. apple cider vinegar 1/4 c. orange marmalade 1/4 … Continue reading SWEET PEA AND GREEN BEAN POTATO SALAD


RED RADISH COLESLAW Shredded green cabbage and red radish tossed with green scallion, then coated with a creamy coconut, orange, lemon dressing! Makes 8 cups coleslaw Dressing: Makes 3 cups 15 oz. can Cream Of Coconut by Goya 1/3 c. orange marmalade (I used Smucker's brand) 2.9 oz. pkg. Jello Cook & Serve Pudding & … Continue reading RED RADISH COLESLAW


MAPLE BALSAMIC PINEAPPLE BEAN SALAD Black, butter and red kidney beans with green pepper, onion, matchstick carrots and pineapple marinated in a creamy Maple Balsamic and coconut dressing! Exquisite! Makes 14 cups 15 oz. can black beans, drained and rinsed well to remove all foam 2, 16 oz. cans butter beans, drained and rinsed well … Continue reading MAPLE BALSAMIC PINEAPPLE BEAN SALAD


MARINATED MUSHROOM ASPARAGUS SALAD Mushrooms marinated in a fresh oregano, white wine and sesame oil vinaigrette with fresh steamed asparagus and red grape tomatoes! Serves 6-8 Marinade makes 1-1/2 cups:  2 T. sesame oil (I used Roland brand with excellent results) 2 T. rice vinegar 1 T. Balsamic vinegar 1 T. Sherry vinegar 1/2 c. … Continue reading MARINATED MUSHROOM ASPARAGUS SALAD


WILD RICE SALAD White and wild rices combined with sauteed onion, crimini mushrooms, green beans and cherry tomatoes. Tossed with a creamy sesame, chocolate and walnut dressing. Spectacular! Off the planet delicious! Makes 12 cups White rice: 3 c. water 1 t. salt 2 c. parboiled long grain white rice In large saucepan bring water … Continue reading WILD RICE SALAD


SPINACH MUSHROOM AVOCADO SALAD  Made with roasted pepper and onion. Drizzled with a creamy, sweet and smoky, Balsamic vinegar and Tofutti Better Than Sour Cream dressing! Quick, easy, elegant! Makes 4 main dish salads or 6 side salads 6 oz. bag fresh baby spinach 8 oz. fresh white mushrooms, sliced 1/2 jar red roasted peppers, … Continue reading SPINACH MUSHROOM AVOCADO SALAD


RED SKIN BAKED POTATO SALAD Red skin potato cubes baked till browned and crispy. Combined with celery and onion, then tossed with a sweet mustard garlic vinaigrette! Serves 4-6 Preheat oven to 400 degrees 3 lbs. red-skinned potatoes, washed and cut into 1/2-3/4 inch cubes (no larger), unpeeled 1 T. vegetable oil 1/2 t. salt … Continue reading RED-SKIN BAKED POTATO SALAD


SPINACH BENEDICT SALAD Fresh spinach, mushrooms, and croutons tossed with a creamy fresh lemon, tarragon and garlic dressing! Topped with matchstick slices of Veggie Canadian Bacon! My plan was to make  a Veggie Eggs Benedict, which would require a stove, a toaster and a blender.  When the lights went out at Kirby Manor and I had … Continue reading SPINACH BENEDICT SALAD


LATE HARVEST TOMATO SALAD How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better! Makes about 4 cups 2 extra lg. ripe, juicy slicing tomatoes, cored and cut into 1/2-3/4 inch cubes 3 T. light brown … Continue reading LATE HARVEST TOMATO SALAD


GREEK OLIVE FRUIT SALAD The Greeks know more than any other culture the taste of the 'game' (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It's all there - in a plant. Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that … Continue reading GREEK OLIVE FRUIT SALAD


SHARON'S BAGEL SALAD English cucumber, tomato, thin carrot wafers, chopped onion, dried cranberries and soy bacon bits marinated in a Dijon mustard, garlic, cilantro and mint vinaigrette. Tossed with small toasted bagel wedges just before serving! Any Jewish deli could make it! Makes 8 cups Dressing: 1/3 c. olive oil 1/3 c. canola oil 1/3 … Continue reading SHARON’S BAGEL SALAD


ESCAROLE MAPLE WALNUT SALAD Crisp escarole lettuce with red grape tomatoes, cucumber and red onion. Drizzled with maple walnut Balsamic dressing. Then topped with candied walnuts! Serves 6 Dressing: Makes 2-1/4 cups 3/4 c. Grade A maple syrup 1 c. walnut pieces 2/3 c. Balsamic vinegar 2/3 c. corn oil 1 t. salt 1 t. … Continue reading ESCAROLE MAPLE WALNUT SALAD


SHARON'S WEDGE SALAD Iceberg lettuce wedges topped with red grape tomatoes and chopped red onion. Covered with a sweet and sour soy bacon and pine nut dressing made with extra virgin olive oil and Balsamic vinegar plus non-filtered apple cider vinegar.  Sprinkled with fresh cracked pepper! Serves 6 Dressing: Makes approx. 2 cups 1/2 c. … Continue reading SHARON’S WEDGE SALAD


OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD Savory rice combined with oven-roasted red and green peppers, eggplant and zucchini along with fresh cooked spinach. Mixed with a creamy Balsamic, fresh basil and garlic dressing! Makes 14 cups Preheat oven to 375 degrees ROASTED VEGETABLES: 1 lg. eggplant, washed; using the tip of a sharp knife make … Continue reading OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD


ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON'S SUSHI SALAD If  you want an exciting change from the same old macaroni salads, try this and experience the explosion of flavors dancing over your taste buds with every bite! Sweet, sour, salty, spicy and pungent! Makes 12 cups 3 c. water 3 sm. vegetable bouillon cubes 1 T. white … Continue reading ASIAN-AMERICAN MACARONI-RICE SALAD or SHARON’S SUSHI SALAD


BING CHERRY COLESLAW Bing cherries marinated in cinnamon and powdered sugar. Combined with cut green cabbage, sweet onion and celery and  tossed in a sweet creamy soy mayo, cream cheese and spicy brown mustard and celery seed dressing! Makes 6 cups 2 heaping c. fresh Bing cherries, pitted and halved 1/4 c. powdered sugar 1/2 t. … Continue reading BING CHERRY COLESLAW


SOY PEPPERONI ANTIPASTO SALAD Soy pepperoni, tomato, cucumber, marinated artichokes, pickled banana peppers and Kalamata olives marinated in a creamy sweet vinaigrette with fresh herbs, smoked almonds and garlic. Special! Makes 5 cups 1 lg. cucumber, peeled, cut in half from tip to tip, seeded, then cut crosswise into 1/4 inch wide strips 1 lg. … Continue reading SOY PEPPERONI ANTIPASTO SALAD


SHARON'S WILTED SPINACH SALAD Fresh spinach and walnut pieces dressed with a warm sweet and sour soy bacon, Kalamata olive, garlic, roasted pepper, Balsamic and Dijon mustard dressing! Salad Serves 4-6; Dressing makes 2 cups  1 pkg. fresh, crinkly spinach, washed, crisped, dried and torn into bite-sized pieces 1/3 c. walnut pieces, coarsely crushed, not … Continue reading SHARON’S WILTED SPINACH SALAD


BING CHERRY AND RED GRAPE SALAD with navel and mandarin oranges, sweet onion rings and fresh green pepper. Marinated in a sweet-sour extra virgin olive oil, ginger, garlic and mint vinaigrette, with cinnamon, cloves and coriander! Makes 7 cups 2 c. fresh seedless red grapes, cut in half 3 c. fresh Bing cherries, pitted and … Continue reading BING CHERRY AND RED GRAPE SALAD


TOMATO ANTIPASTO BREAD SALAD Ripe, juicy tomatoes combine with Eggplant Appetizer (caponata), sweet red roasted peppers, fried green peppers, Nicoise olives, pine nuts and sliced onion. Mixed with toasted English muffin cubes, then soaked in a pine nut, garlic and rosemary vinaigrette.  Wonderful! Makes 12 cups 6 lg. ripe, juicy summer tomatoes, cut into 3/4-1 inch … Continue reading TOMATO ANTIPASTO BREAD SALAD


SPAGHETTI EDAMAME SALAD Thin spaghetti combined with boiled edamame, steamed carrot sticks, green beans, diced onion, green pepper and celery. Tossed with an orange marmalade and fresh ginger and curry vinaigrette with capers! Makes 8 cups ½ lb. dried thin spaghetti, cut in half and cooked in boiling salted water till tender; drain and rinse under cold … Continue reading SPAGHETTI EDAMAME SALAD


THE QUEEN OF KINGS POTATO SALAD Nobody has tasted a potato salad quite like this. The ultimate in flavor and texture! Definitely a WOW dish! Makes 17 cups 2 T. olive oil 2 lg. sweet onions or 4-6 sm. yellow onions, peeled, cut in half from end to end, then in half again, then cut crosswise … Continue reading THE QUEEN OF KINGS POTATO SALAD


ROTINI BARBECUE PASTA SALAD Whole wheat rotini pasta, tomatoes, sweet red and green pepper, scallion, radish and broccoli mixed with Animal-Free Barbecue Mayonnaise Spread. Topped with smoked almond crumbles. Great salad! Makes 21 cups ANIMAL-FREE BARBECUE MAYONNAISE SPREAD Makes 4-½ cups 16 oz.  pkg. extra firm, water-packed tofu, drained, rinsed and broken into cubes 2 … Continue reading ROTINI BARBECUE PASTA SALAD