SHARON’S BAGEL 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

SHARON’S WEDGE 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

OVEN-ROASTED PEPPERS AND EGGPLANT RICE 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

BING CHERRY COLESLAW

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

SOY PEPPERONI ANTIPASTO SALAD

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