This is a very easy and good salad. I have to make it every year for Thanksgiving. It is kind of sweet.... but it is great. But you can make it as sweet...
Author: sweethonesty24 Flem
Any of the greens family may be substituted for the kale. Using canned greens would cut down the cooking time.
Author: Mercy
Cool and delicious, colourful, and choc full of vitamins and minerals. Try not to use substitutions. I explain about the cheese in the Directions. I'm...
Author: Zurie
Quick From Scratch Soups & Salads - Food & Wine. Soup is Spanish in origin. They offer chard as a substitution for the romaine, which I am more likely...
Author: dicentra
Make and share this Beef Tenderloin With Baby Green Salad recipe from Food.com.
Author: LMillerRN
This interesting dish is a lively way to enjoy cabbage. Non-cabbage-lovers will be instantly converted after eating this!
Author: katii
Drumstick leaf is my favorite leafy vegetable. Mild in taste, easy to grow, and SUPER nutritious. 100g of fresh leaves have 119mg Vitamin A, 440mg of Calcium,...
Author: tamarinda
This is adapted from a recipe in "Wild About Greens" by Nava Atlas, changed to make it more in keeping with a Nutritarian eating style..... You can reduce...
Author: Anne Sainz
A vegetarian main or side dish from Columbia, South America. You can serve with warm tortillas, or, if you like, serve with tortilla chips.
Author: Sharon123
One of my favorite soups, has a nice bite to it, if your a fan of spice feel free to cut back, Also, I've never actually measured the amount of watercress...
Author: zombiesgirl
Easy and amazing. Grilled kale will change the way you think of greens! You'll never look back!
Author: Kevin Ogilvie
These greens are full of health benefits! You may forage for your own with a good mentor, identifying handbook, and gloves on. They also may be found in...
Author: Jen a la Capital Clubhouse
Make and share this Mozzarella Salad With Green Herb Dressing recipe from Food.com.
Author: Yia Yia
As simple as it gets. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
This is a great way to add vegies to your OAMC! Use this basic recipe for any kind of greens collard, mustard, turnip or kale! Greens cook down to NOTHING...
Author: Shawn C
Make and share this Caesar Salad With Meatballs (No Croutons!) recipe from Food.com.
Author: threeovens
Make and share this Turkey, Rice & Greens Soup recipe from Food.com.
Author: Lise P.
Looking for a delicious, inexpensive way to boost your mineral intake? Try making some herbal vinegars. While minerals like calcium are not easily extracted...
Author: BecR2400
I usually make this recipe when I am feeling a cold coming on. It is packed with vegetables and I can eat as much as I want without feeling guilty. It's...
Author: Brookenicholehamilt
Mixed with rice, and blackeyed peas or refried beans, this makes a great filling for healthy, vegetarian wraps
Author: Chef Jean Louise
Make and share this Mediterranean Tzatziki recipe from Food.com.
Author: katii
Home-made dressing. We used to call this "Seizure Salad" cause of the tartness and slight bit of heat (optional of course).
Author: Semra22
This is a salad that my wife and I have prepared as a main dish for ourselves for over twenty years. Many guests have praised it for the simplicity and...
Author: jimmcd-01
Make and share this Fruit Salad with Sweet Orange Cream recipe from Food.com.
Author: Lorac
Typical meals in Southeast Asia include several vegetable dishes and this one is easy and full of healthy ingredients. Serve with rice and a protein for...
Author: CaliforniaJan
Serve this cooling dish from the Vegetarian Passport with spicy food or even on its own on hot days.
Author: Dreamer in Ontario
I have no idea where the title for this recipe came from... it's a very tasty no-mayo cole slaw and goes well with just about everything. The celery salt...
Author: EdsGirlAngie
Has a light, clean flavor. Great as a starter or as the main dish on a hot summer night. Serves 4-6 as a starter or 2-3 as the main course.
Author: littleturtle
This recipe comes from the cookbook Linda McCartney On Tour. It's very simple to make and very nutritious...not to mention delicious!
Author: Scarycarrie_ca
Stinging nettle is one of the most nutritious foods native to North America. I absolutely love it in soup, in place of basil in pesto, or simply steamed...
Author: cameal
Freshly marinated mushrooms with lettuce and homemade croutons. A tasty side dish for 4 from Charmaine Solomon's Complete Vegetarian Cookbook. Despite...
Author: Rhiannon and Matt
The flavor of ramps is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular...
Author: Molly53
From Cyprus. Adapted from The Food of the Greek Islands. Posted for ZWT6. Salad may be prepared through step 2, covered and refrigerated 3-4 hours before...
Author: Chocolatl
This is a fantastic green salad with lots of salty-sweet flavors and crunchy stuff, all with a deceptively simple dressing. It has something for everyone,...
Author: EdsGirlAngie
My whole family loves Olive Garden's Salad! There are already a couple of recipes here for the dressing, so here is a recipe for the salad itself.
Author: Halcyon Eve
This is a dish I stumbled across while I was in China and tried to emulate. Of all my various original recipes, this is the one of my families favorites....
Author: roteir
Any Feta Lover would enjoy the taste of this salad !! With all the different varieties of Feta -you can change the taste of your whole salad!You don't...
Author: Poker
Kefir kraut with a little salt. "Kefirkraut may be regarded as a vegetable pro-biotic source, low in carbohydrates, rich in Lactobacilli, Yeasts, Vitamin...
Author: Rita1652
Dulse sea veggies make an excellent substitute for anchovies in this healthy take on the original Caesar salad. This is inspired by a recipe from Vegetarian...
Author: Prose
A lovely dish very similar to a vegetarian New England boiled dinner adapted from The Food of Spain & Portugal as published in our local paper.
Author: Molly53
A simple way to serve cabbage without a strong cabbage-y taste. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts...
Author: Molly53
Make and share this Goedangan - Suriname Salad recipe from Food.com.
Author: Coasty
Ready to eat immediately or refrigerate and serve cold. You can use fresh or frozen corn.
Author: spaz
Make and share this Frizzled Kale Salad With Toasted Coconut recipe from Food.com.
Author: sofie-a-toast
This dish is based on Indian saag or saag paneer, commonly served in Indian restaurants. In this case, I used kale instead of mustard greens and left out...
Author: LUNACITY