Scrumptious Summer Salads

What is a salad?

• Salads are generally thought of as green leafy vegetables with a dressing of some sort.

• The history of salads as we know them today goes back to ancient Greek and Roman times.

• The name “salad” comes from the Latin word “sal” meaning salt, because salt was a main ingredient in the dressing.

• Today, salads can be hot or cold, made with vegetables, fruits, pastas or any combination or the three. They usually have a dressing of some sort but not always.

Green Goodness Salad Dressing (Creamy & Vegan)

Ingredients:1 cup Veganaise 1 cup silken tofu patted dry1 cup chopped scallions, white and green parts 1 cup fresh basil leaves 1 cup parsley½ cup chives1/4 cup freshly squeezed lemon juice (2 lemons) 2 teaspoons chopped garlic2 teaspoons Bragg’s amino acids1 teaspoon tamarind juice½ cup soy milk 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper

Instructions:Add all ingredients into a blender and blend until

smooth and completely blended.

Tuscan Bread SaladIngredients:1 Tablespoon extra- virgin olive oil1 clove of garlic peeled4 slices (1/2-inch thick) bread6 Cups Romaine lettuce torn1/2 cup drained black olives, halved1 large ripe tomato, seeded and diced1 cup canned Great Northern or cannellini beans, drained and rinsed3 Tablespoons extra-virgin olive oil1 cloves garlic, minced2 tablespoons balsamic vinegar1/2 teaspoon sea salt1/2 teaspoon black pepper2 tablespoons fresh basil leaves, sliced

Directions:Preheat oven to 3751. Place bread on a cookie sheet and drizzle the pieces with the olive oil.2. Rub each slice with the peeled garlic and bake until nicely toasted.3. In a bowl, combine lettuce, olives, tomato and beans.3. Cut toasted bread into cubes and add to the lettuce mixture.4. Combine the 3 tablespoons oil, minced garlic, balsamic vinegar, sea salt

and pepper; mix well. Add to lettuce mixture; toss well.3. Sprinkle cut basil over the top of salad and serve.

Gluten Free & Vegan Pasta SaladIngredients:16 oz bag Brown Rice Pasta Spirals16 oz bag Frozen Vegetables1- 15.5 oz can Black Beans drained & rinsed1- 15.5 oz can Kidney Beans drained & rinsed Vinaigrette Dressing1 cup Olive Oil½ cup Balsamic Vinegar2 cloves Garlic2 Tablespoons Fresh Rosemary2 Tablespoons Fresh Parsley1 Teaspoon Salt¼ cup Onion1 Teaspoon Black Pepper¼ cup Fresh Pear

Instructions:• Boil pasta according to package instructions.• Add the frozen vegetables to the strainer and then poor the

cooked pasta- water and all over the frozen vegetables.• Add the pasta and vegetables to a bowl and mix in the

beans.• Add the ingredients for the vinaigrette to a blender pitcher.• Blend the ingredients well and add to the salad.• Toss to coat completely.

Avocado and Papaya Salad Ingredients:2 avocados, peeled, halved, and pitted1/2 papaya, peeled, halved, and seeded1 lime, zested and juiced1/2 teaspoon sea salt1/4 teaspoon agave nectar1/8 teaspoon freshly ground black pepper1/8 teaspoon cayenne1/4 cup extra-virgin olive oil

Directions• Slice the avocados and papayas into 1/2-

inch thick slices. • In a small bowl, combine the remaining

ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

Ginger Ale Fruit SaladIngredients2 large kiwifruit, peeled and sliced1 large pear sliced1 medium navel orange, peeled and

sectioned1 cup strawberries, halved½ cup blackberries½ raspberries1/2 cup Reed’s ginger ale1 teaspoon fresh ginger1/2 teaspoon grated orange peelInstructions:In a large bowl, combine all ingredients.

Let sit for 30 minutes. Serve room temperature or chilled.