Tofu Feta, Walnut, and Beet Salad

Tofu Feta, Walnut, and Beet Salad

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Tofu Feta, Walnut, and Beet Salad
Think warm goat cheese salad without the fat, without the goat, and with ALL the flavor. The dill and white balsamic add a beautiful touch to the flavor mélange.
Tofu Feta, Walnut, and Beet Salad
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Course Salads
Cuisine Vegan
Prep Time 15 minutes
Servings
Ingredients
Course Salads
Cuisine Vegan
Prep Time 15 minutes
Servings
Ingredients
Tofu Feta, Walnut, and Beet Salad
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Rating: 0
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Instructions
  1. In a medium-sized skillet over high heat, heat oil, tofu, salt, and dill, crushing tofu into crumbles and stirring until tofu begins to brown, about 7 minutes.
  2. On each of 4 plates, place ¼ of the spinach, followed by ¼ of the cabbage, ¼ of the beets, ¼ of the tofu mixture, 1 Tbsp balsamic, and 1 Tbsp walnuts. Serve immediately.
  3. Leftovers don’t keep well, but the tofu mixture and other ingredients can be stored in the fridge and kept on hand for up to 5 days for easy salad making.
Recipe Notes

Nutrition Facts
Tofu Feta, Walnut, and Beet Salad
Amount Per Serving
Calories 247 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 1g
Cholesterol 0mg 0%
Sodium 747mg 31%
Potassium 669mg 19%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 12g
Protein 14g 28%
Vitamin A 88%
Vitamin C 73%
Calcium 29%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.

Mango Summer Salad

Mango Summer Salad

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Mango Summer Salad
This refreshing salad is based on a summertime invention by Jan Graves, a photographer by day and cooking instructor by night in Arlington, Virginia. She enjoys a supersized helping on hot summer days.
Mango Summer Salad
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Course Salads
Cuisine Vegan
Servings
Ingredients
Course Salads
Cuisine Vegan
Servings
Ingredients
Mango Summer Salad
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Instructions
  1. In a large salad bowl, toss all ingredients, and serve.
  2. Because there isn’t any oil in this recipe, leftovers will keep in an airtight container in the fridge for up to 2 days (oil wilts the lettuce immediately).
Recipe Notes

Nutrition Facts
Mango Summer Salad
Amount Per Serving
Calories 615 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 0mg 0%
Sodium 680mg 28%
Potassium 3632mg 104%
Total Carbohydrates 103g 34%
Dietary Fiber 28g 112%
Sugars 45g
Protein 33g 66%
Vitamin A 335%
Vitamin C 232%
Calcium 96%
Iron 63%
* Percent Daily Values are based on a 2000 calorie diet.

Fully Loaded Kale Salad

Fully Loaded Kale Salad

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Fully Loaded Kale Salad
Fully Loaded Kale Salad
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Rating: 4
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Course Salads, Veggies
Cuisine Vegan
Servings
Ingredients
Course Salads, Veggies
Cuisine Vegan
Servings
Ingredients
Fully Loaded Kale Salad
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Rating: 4
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Instructions
  1. Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems.
  2. Briskly mix together the dressing ingredients (tahini, rice vinegar, apple cider vinegar, olive oil, maple syrup if using). Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. An extra splash of apple cider vinegar works if you're craving a very zesty salad.
  3. Toss your kale salad in your dressing with salad tongs until the dressing is evenly distributed.
  4. Fold in the hemp seeds and sunflower seeds.
  5. Add the remaining toppings in a lovely pattern on top (apple, avocado, cherry tomatoes, mandarin oranges, sweet onion, black pepper).
  6. Serve!
Recipe Notes

Nutrition Facts
Fully Loaded Kale Salad
Amount Per Serving
Calories 220 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 0mg 0%
Sodium 71mg 3%
Potassium 215mg 6%
Total Carbohydrates 21g 7%
Dietary Fiber 8g 32%
Sugars 10g
Protein 9g 18%
Vitamin A 169%
Vitamin C 109%
Calcium 18%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

This salad will also do well in the fridge for a few hours - or even set out at a party or potluck. If not eating right away I'd use a tad less dressing - or add another 1/2 bunch of kale.