Vegetarian Salad Food

VEGETARIAN CHEF'S SALAD

Vegetarian Chef's Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound white mushrooms, trimmed and halved
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 large eggs
1/2 pound yellow wax beans, trimmed
3 tablespoons plus 1 teaspoon red wine vinegar
4 ounces smoked or baked tofu
1/3 cup fat-free plain yogurt
12 cups mixed greens (about 12 ounces)
2 vacuum-packed cooked beets, cut into sticks
3 ounces sharp cheddar cheese, cut into sticks
2 tablespoons salted roasted sunflower seeds

Steps:

Preheat the oven to 450 degrees F. Toss the mushrooms with 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste on a baking sheet. Roast until tender and golden, about 12 minutes. Meanwhile, put the eggs in a saucepan and cover with cold water; bring to a boil. Add the wax beans and remove from the heat; cover and let stand 10 minutes. Drain, then rinse the eggs and beans under cold water. Peel and quarter the eggs; set aside. Toss the beans with 1 teaspoon vinegar and a pinch each of salt and pepper in a medium bowl. Cut three-quarters of the tofu into sticks. Make the dressing: Combine one-third of the mushrooms, the remaining tofu, 3 tablespoons vinegar and 1 tablespoon olive oil, the yogurt, 3/4 teaspoon salt, and pepper to taste in a food processor and puree. Toss with the greens; season with salt and pepper. Divide among bowls. Top with the remaining mushrooms and tofu, the eggs, beans, beets, cheese and sunflower seeds.
Photograph by Justin Walker

Nutrition Facts : Calories 416 calorie, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 238 milligrams, Sodium 894 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 24 grams

VEGETARIAN 7-LAYER SALAD

Vegetarian 7-Layer Salad image

A sophisticated layered salad that travels well. It provides a vegetarian with a complete meal at a cook-out where meat is being served. Non-vegetarians love it as well!

Provided by cookin' 2nite

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 13

Ingredients

8 ounces mesclun salad greens
4 green onions, thinly sliced
2 cups cooked beets, sliced
6 hard-boiled eggs, thickly sliced
1 small red onion, peeled and thinly sliced
1 (10 ounce) package frozen petite peas, partially thawed
8 ounces shredded Cheddar cheese
1 cup sour cream
¾ cup fat-free half-and-half
8 ounces crumbled blue cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 (6 ounce) package chow mein rice noodles

Steps:

Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese.
Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad.
Top with rice noodles just before serving.

Nutrition Facts : Calories 671.6 calories, Carbohydrate 36.9 g, Cholesterol 298.4 mg, Fat 43.7 g, Fiber 6.2 g, Protein 34.2 g, SaturatedFat 23.3 g, Sodium 1466 mg, Sugar 9.2 g

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