Salads & Dressings & Condiments Archive

Italian Style Tomato Salad

Posted September 15, 2014 By Sandy

I love our local Farmer’s Market.  Orofino (Idaho) has a short market — mid-June to mid-October — but I enjoy bringing home all kinds of new veggies that I normally cannot get during the year.

Of course, that gives me that much more ingredients to come up with new salad recipes.

This recipe started with a pint of cherry/grape tomatoes I purchased ….. I added a few other veggies I had on hand and came up with this Tomato Salad:

Italian Style Tomato Salad

Italian Style Tomato Salad


  • 1 pint of cherry or grape tomatoes, halved
  • 1 cup zucchini, sliced and quartered
  • 1 small can of sliced black olives
  • 1 green onion. sliced in small pieces
  • 1/3 cup olive oil
  • 1/4 cup balsamic or red wine vinegar
  • 1/2 tsp. basil
  • 1/2 tsp. Italian seasoning
  • 6 drops of stevia


  1. Mix all the veggies in a large bowl.
  2. Toss with oil, vinegar and seasonings.
  3. Add Stevia drops as needed!

The salad was a bit oily, but very tasty.  I think next time I make it, I am going to slice up some fresh mushrooms to add to it.

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Cabbage Apple Slaw

Posted September 8, 2014 By Sandy

I love this time of the year when produce is plentiful and I can experiment with new combinations.

I recently came up with this new recipe for cabbage apple slaw.  Maybe it doesn’t look like much, but it was really good.  It received great reviews at our church potluck yesterday!

Cabbage Apple Slaw

Cabbage Apple Slaw


  • 2 cups grated apple
  • 2 cups grated purple cabbage
  • 1/2 cup grated celery
  • 1/2 cup chopped pecans
  • 1/2 cup raisins
  • 1/2 cup coconut
  • 1/2+ cup Vegenaize
  • 2-3 Tablespoons water


  1. Toss all ingredients together in a dish
  2. Add Vegenaize and mix well.
  3. Add water to thin dressing, if needed

Didn’t I tell you I was the Salad Queen???

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Fresh Beet Salad

Posted August 11, 2014 By Sandy

If you are wanting to add more beets in your diet, this beet salad recipe works perfectly.

Personally, fresh beets are just too ‘earthy’ for me to eat plain!  Pickled beets are pretty good, but that means eating lots of extra sugar that I would rather avoid.

So, I developed this recipe that is just the right amount of natural sweetness to mask the ‘earthy’ beet taste!

Beet Salad

Beet Salad


  • 2-3 medium sized fresh beets
  • 2 medium sized carrots
  • 1/4+ head of cauliflower
  • 1/2 can of pineapple
  • 1/3 cup raisins
  • 1/3 cup pumpkin seeds
  • 2+ Tablespoons of Vegenaise


  1. Grind all the veggies into small pieces.
  2. Toss together in medium to large bowl. Add enough juice from the pineapple to sweeten the salad to your liking.
  3. Add a couple tablespoons of vegenaise to achieve the creaminess of your choice.

I have also made this recipe using left over zucchini in addition to the other ingredients — and it turned out equally as good!


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Extra Healthy Coleslaw

Posted June 2, 2014 By Sandy

I love fresh raw salads!  Every year, I look forward to spring and summer when I can find wonderfully fresh organic (when possible) veggies!

And because of my love of raw veggies, I have developed numerous recipes — mostly ‘spin offs’ from popular recipes — for my veggies!!

Last week, I made this “Healthy Coleslaw” that my husband has voted as one of his favorite salads!

Healthy Coleslaw

Healthy Coleslaw


  • 1/2 head of cabbage, shredded
  • 1-2 carrots, shredded
  • 3/4 cup of small sprouts such as broccoli or cabbage sprouts
  • 1/2 cup pumpkin seeds
  • 1/2 raisins
  • Vegenaise
  • Water or alternative milk
  • 6-8 drops of stevia


  1. Mixed all the veggies, sprouts, seeds and raisins in a large bowl.
  2. Add enough Vegenaise to cover the veggies to your liking. Add a bit of water and stevia to thin and add some sweetness (the number of drops depends on the bitterness or lack of in the cabbage).
  3. Refrigerate 1-2 hours to mix flavors -- or just eat as is!

Simple to make and well liked for anyone who loves raw veggies!  Great for potlucks as well!!

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Salads are Not Just Lettuce!

Posted March 1, 2014 By Sandy

I get really frustrated when I go to a restaurant and order a salad — knowing it will be gluten free and vegan — and the waitress comes back with a plate full of lettuce and maybe a carrot or cucumber on the side!  That is NOT a salad!!  How come no one tells them that Salads are Not Just Lettuce??

I am the Salad Queen — I love salads!!  I’ve incorporated dozens of ways to make a salad with LOTS of different ingredients.  Check out some of my salad recipes here:

Salads can be made with lots of different ingredients that most people just don’t think of using.  Most of my salads are a meal within themselves!  Just by adding a few ‘extras’ you can have a satisfying meal too!  Check out the following tips to round out your salads:

  • Add beans:  My favorite is black beans, but you can use chickpeas or any of your favorite beans.  I have even added a can of Amy’s Black Bean Chili to my salads for a Mexi-Tex flavor.
  • Add grains:  My Quinoa Tabouli Salad is a perfect example of a grain salad — but you can also use rice or any whole grain in your salad.
  • Add starches:  White potatoes come to mind  — you can also try sweet potatoes, yellow potatoes, and red potatoes.
  • Add fruit:  I frequently add raisins to my salads, but craisins, apples, pears, grapes …. or your favorite fruit will work well.
  • Add pasta:  Gluten free pasta is a good filler for any salad. Just makes sure you have plenty of veggies so the pasta does not overpower the veggies.

Last, but not least, your salad dressing can make a big different in the tastes of your salad.  I am pretty plain, myself, as use one basic dressing — but there are a number of good salad dressings and dressing recipes out there to chose from.  Here are my two favorites: Gluten Free Vegan Salad Dressings

What ‘secret’ ingredient to you use in your salads??  Share with us!!


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Sweet Kale Salad

Posted February 1, 2014 By Sandy

Enjoying one of my two favorite meals today:  soup and sandwich.  My other favorite meal is Sweet Kale Salad and sandwich (actually, any salad is my favorite, but Sweet Kale especially delicious!).

The sandwich is pretty simple.  My local gluten free bakery, Bridge Baking, makes a special vegan gluten free bread that is to die for.  I just toast a couple pieces of bread and slather on some Grapeseed Vegenaise and add the following:

  • Thinly sliced roma tomato
  • Avocado
  • Thinly sliced black olives
  • Spouts (I think I had broccoli sprouts today)
  • Baby spring greens

Of course, this is just a list of suggestions.  You could also add mushrooms, pickles or relish or your favorite soft raw veggies.

My soup today was Amy’s Organic Lentil Vegetable soup.  Love Amy’s soups!!ES_SKS_BAG_12OZ

But this post was suppose to be about my Sweet Kale Salad!! So …..

I LOVE the Sweet Kale Salad kit from Eat Smart Salads (of course, 12 oz. is not big enough for me!  I buy the 28 oz. bags from Costco!).

So, here is what I do:  I take out a little less than half the veggies (from the 28 oz. bag) and one of the dressing packets.  Then I add the following:

  • 1/2 or so cup chopped cauliflower
  • Sprouts, whatever I have on hand
  • 1/2 or so cup chopped walnuts
  • 1/2 cup or so grated carrots
  • 1/3 up or so raisins

I mix it all up and add a bit of my own salad Ranch style dressing.  Makes a perfect salad!!

Also, I have half of the salad kit left that I make with the prepackaged cranberries and pumpkin seeds — so I have another meal with a different type Kale Salad!!

So how is that for a lazy day meal with a minimum of prep and cooking??

Sorry, we ate the salad so fast (My husband loves it too!), I didn’t get any pictures!!




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Thai Crunch Salad from the Happy Herbivore

Posted October 29, 2013 By Sandy

If you didn’t read my interview with Lindsay Nixon last week, she is introducing her new cookbook: Happy Herbivore Light & Lean: Over 150 Low-Calorie Recipes with Workout Plans for Looking and Feeling Great.

Personally, I am really excited about her new cookbook!  I have a couple of the Happy Herbivore cookbooks in my personal library and love her simple recipes.  Her “Light & Lean” is a perfect addition to the ones I have!!

As a sneak preview, here is one of the recipes to her new book:

Thai Crunch Salad from the Happy Herbivore

Thai Crunch Salad from the Happy Herbivore

Single serving Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.


  • 4 c napa cabbage, red cabbage, or lettuce (or a combination)
  • 1 carrot, julienned
  • 2 green onions, sliced
  • ¼ – ½ c edamame
  • ½ cucumber, sliced or diced
  • Thai Peanut Dressing
  • crushed peanuts (optional garnish)
  • cilantro (optional)
  • lime wedges (garnish)


  1. Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)
  2. Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.

DRESSING for Thai Crunch Salad from the Happy Herbivore


  • 1 tbsp smooth peanut butter
  • 1 tbsp warm water
  • 1 tbsp sweet red chili sauce
  • juice of 1 lime wedge
  • 2 tsp low-sodium soy sauce or gluten-free tamari
  • 1 ¼ tsp rice vinegar
  • garlic powder
  • ground ginger
  • 1–2 drops Asian hot sauce (e.g., Sriracha)
  • 1 tbsp nondairy milk


  1. In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or
  2. tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for
  3. 10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.
  4. Makes 1/4 cup
  5. Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.


Check out all four of Lindsay’s Happy Herbivore Cookbooks, including her new one:


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Gluten Free Ketchup, Mustard and Vinegar

Posted September 21, 2013 By Sandy

Last post we talked about Gluten Free Vegan salad dressings.  Today, I would like to share on Gluten Free Ketchup and Mustard.   Probably the most beloved condiments for meat eaters, ketchup and mustard can be a challenge for Gluten Free Vegans!

Ketchup made with certain vinegars ARE NOT Gluten Free.  If you are very sensitive, you may react to distilled vinegar that’s made from gluten grains. The following vinegars may cause a problem:Ketchup 1

  • Malt vinegar — which is made from barley — should always be avoided
  • Distilled white vinegar — CAN be made using gluten grains, so be cautious
  • Flavored vinegars — can also be made using gluten grains

(NOTE:  More info on vinegars here:  Is Vinegar Gluten-Free?

Jane Anderson, from has done a thorough listing of major ketchups, listing the possibility of offending vinegars and cross contamination issues in her article:  Gluten-Free Ketchup.  Using her research, sensitive Gluten Free Vegans should probably avoid the following ketchups:

  • Hunt’s Ketchup
  • Muir Glen Ketchup

If you would like to make your own ketchup, here is a good and easy recipe from

Homemade Gluten-Free and Corn-Free Ketchup


  • 2 (8 ounce) cans of organic tomato paste
  • 1/4 cup apple cider vinegar
  • 2 tablespoons lemon juice or 2 tablespoons orange juice
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic salt
  • 1/4 cup honey or 1/4 cup maple syrup


  1. Bring ingredients to boil on the stove. Simmer 15 minutes, then take ketchup off heat for 10 minutes. Pour into a condiment jar and refrigerate. Makes a little over 4 cups of ketchup.
  2. Read more:

Mustards can contain the same offending vinegars as ketchup.  Unfortunately, companies who make mustards (and ketchups) are not required to list the source of vinegar in condiments, even if that source is wheat!

Once again, Jane Anderson from has written an article summarizing her research on the Mustard 1major mustard brands available in the marketplace.  Based on her research listed in her article, Gluten-Free Mustards, sensitive Gluten Free Vegans should avoid he following mustards:

  • French’s
  • Grey Poupon
  • Gulden’s

If you would like to make your own Gluten Free Mustard, following is a recipe from My Healthy Green Family

Homemade Gluten-Free Yellow Mustard Recipe


  • 1/2 cup water
  • 8 tablespoons dry ground mustard
  • 4 tablespoons apple cider vinegar
  • 1 tsp. arrowroot powder (optional)
  • 1/2 teaspoon plus 1/4 teaspoon sea salt
  • 1/4 teaspoon turmeric
  • Pinch of garlic powder
  • Pinch of paprika


  1. Combine all ingredients in a small sauce pan. Whisk to combine.
  2. Heat until boiling. Simmer on low for 10 minutes or until sauce has reduced to the thickness you would like it. Stir frequently.
  3. Store in jar in fridge for up to a month. For a more mellow mustard, allow to sit for a few days to become less hot.
  4. Mustard is hot when first made. Let is sit for a few days and it will lose much of its heat.
  5. Makes about 1 cup.

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Gluten Free Vegan Salad Dressings

Posted September 14, 2013 By Sandy

Salad dressings are probably the last place I would look for gluten — but I would be wrong.  If I found vegan salad dressings, often they would contain gluten and if they were gluten free, they would not be vegan.   So what to do for Vegan and Gluten Free Salad Dressings.  Here are some of my suggestions:

I finally resorted to making my own salad dressings.  I really like the creamy ranch style dressings, but, of course, knew they will full of dairy (and some had eggs).  Here is my simple recipe:

Salad 5

Gluten Free Vegan Ranch Style Salad Dressing

  • Take a pint sized canning jar and fill it about 2/3 full of Soy Free or Grapeseed oil Vegenaize.
  • Mix in 1-2 Tablespoons of extra virgin olive oil and 1-2 Tablespoons of coconut aminos.
  • Add 1-2 teaspoons of your favorite seasonings.  I especially like French Garden mix and Spinach mix seasoning.
  • Place the cap on the jar and shake vigorous.  If the mixture is too thick (and it will thicken more in the refrigerator)  add a Tablespoon (or more) of water or milk alternative until it reaches the desired thickness.

If you are more inclined to prefer Italian style dressing, I also have this recipe (Personally, I feel this had too much sweetener, so I don’t use it as much as the other recipe above):

Gluten Free Vegan Italian Style Dressing

  • Take a pint sized canning jar and fill it with 3/4 cup EACH of the following three ingredients: gourmet Italian (or apple cider) vinegar, olive oil and Xylitol (or your favorite sweetener)
  • Place the cap on the jar and shake vigorously.

There are a few commercial Gluten Free Vegan dressings in certain stores — and I notice that the list is growing.  I have used a few of Litehouse Dressings (in the refrigerator section).

Jane Anderson, Gluten Free expert has written an article about some of the Gluten Free salad dressings.   She lists several commercial dressings and also links to some homemade dressings.

Please  beware, that these may NOT be vegan, but just Gluten Free.

Gluten Free Salad Dressings



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Vegan Salad Dressings

Posted July 6, 2013 By Sandy

Salads are a great summer meal for a Gluten Free Vegan — but without a good salad dressing, a salad can be short of great.

Frustrated with the options available in the stores, I resorted to making my own dressing.  Actually, this is a short cut dressing — not complete homemade.  But I and my husband (along with others) love it.

Before I was Gluten Free and Vegan, Ranch was my favorite dressing, so I wanted something creamy.  Here is what I came up with:

  • Fill a pint jar about 3/4 full with GRAPESEED OIL VEGENAISE (we are a soy free — or as close as we can get to soy-free — household, so prefer the grapeseed variety of vegenaise)
  • Add about 2 tablespoons of extra virgin olive oil
  • Add about 2 tablespoons of Coconut Aminos
  • Mix in your favorite seasoning.  I like to add lots of herbs, onion, garlic, spinach flakes etc.
  • Shake well.  If mixture is too thick, thin with a bit of water of milk substitute.   Mixture tends to thicken up in the refrigerator.

I have used this dressing on nearly ALL the salads I make whether they are leaf lettuce based salads or just mixed veggies.  It has always been a big hit at potlucks — even for non-vegan eaters!

For more Vegan salad dressings, check on the 25 recipes compiled by the Raw Vegan Power website.

The list here includes the following recipes:

  1. Crunchy Green Salad with Lime Avocado DressingSalad 6
  2. Creamy Tri-Pepper Dressing
  3. Raw Ranch Dressing
  4. Raw Red Pepper Caesar Salad Dressing
  5. Raw Vegan Creamy Caesar Salad Dressing
  6. SRV SuperHero Stacker with Lemon-Chia Dressing
  7. Creamy Tahini Dressing
  8. Almond Ginger Dressing
  9. Spring Salad with Italian Herb Dressing
  10. Creamy Herb Dressing
  11. 3 ingredient pink dressing
  12. Mango mustard dressing recipe
  13. Ranch Dressing or Dip
  14. Avocado Cilantro Dressing
  15. Raw, Vegan Ranch Dressing Recipe
  16. Fresh Dill Salad Dressing
  17. Vegan Ranch Dressing Made from Cashews
  18. Raw Vegan Roma Tomato and Tahini Dressing
  19. Raw and Vegan Creamy Salad Dressing Recipe
  20. Cherimoya Ranch Dressing
  21. Raw Spinach Walnut Dressing Sauce
  22. Vegan and Almost Raw Caesar Salad Dressing
  23. Yeast Free Basil and Garlic Salad Dressing
  24. Lemongrass Dressing
  25. Creamy Lemony Garlicky Salad Dressing

Do you have a favorite Vegan Salad Dressing recipe you would like to share with us? 

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