This recipe is versatile: the lentils can stand alone as an entrée with greens, potatoes, and a salad; or they can be eaten over rice and topped with a salad and dressing.
Here’s a bright and refreshing change from coleslaw or carrot salad, mixing the snap of jicama, carrots and red pepper to thin shreds of napa cabbage for a low-fat, low-sodium side dish.
This tasty, versatile dish can stand on its own as a salad, be a hearty salsa for baked chips, or serve as a great topping for baked potatoes.
Easy as 1-2-3, these savory beans hit the spot for comfort food. Serve them up with potato salad, boiled or baked potatoes, a vegan hot dog, or eat them cold in a sandwich with pickles.
Quinoa has become such a salad and side dish staple that we forget the role of this ancient whole grain as a morning meal.
When you think of leafy greens, you might envision a crispy salad, but greens are also delicious in soup.
Once this corn salsa is in your repertoire, it will find its way into dips, salads and chili, the sweet corn balancing the savory pepper and onion combination and tempering the spicy jalapeño.
This hearty classic includes legumes, greens, lots of vegetables, whole grains, and spices all in one bowl. Add a large salad, and you have a delightful, nutritious meal.
You will find this easily made, oil-free mayonnaise to have a genuine flavor and first-rate texture for sandwiches, macaroni or potato salads, and dips.
Replacing mayonnaise or buttermilk with oil and lemon juice makes for a much lighter, almost pickled mixture, and the taste of fresh mint lifts the entire dish.
