Salads and Sandwiches--Index

Olive Oil and Balsamic Vinegar Salad Dressing
Fruit Kabobs
Balsamic Fruit Salad
Greek Salad
Raspberry Vinaigrette Salad
Sauteed Vegetable Salad
Corn Arugula Salad
Curry Grilled Vegetable Salad
Veggie Wrap
Grilled Vegetable Sandwich
Italian Veggie Sandwich
Vegetarian Hoagies
Grilled Vegetable Pita

Olive Oil and Balsamic Vinegar Salad Dressing (Gluten Free)

2/3 cup olive oil
½ cup balsamic vinegar
4-5 cloves garlic
½ bunch uncut basil
2-3 sprigs oregano
salt to taste

Mix all ingredients together in a class container. Let sit overnight before using.

Fruit Kabobs (Gluten Free)

1 package whole strawberries
3 bananas
½ pineapple
3 mangoes
½ cup brown rice syrup
Juice from one lemon
1 cup coconut flakes

If using wooden skewers, place in water and allow to soak. Cut up fruit and mix in a bowl with brown rice syrup and lemon juice. Place fruit on skewers and dip in coconut flakes. Place kabobs on the grill and cook 3-4 minutes on each side.

Balsamic Fruit Salad (Gluten Free)

1 package strawberries
2 cups grapes
2 mangoes
½ honeydew
2 cups assorted berries
¼ cup balsamic vinegar
½ cup brown rice syrup
Juice from half a lemon

Cut up fruit and place in a bowl. In a small bowl mix balsamic vinegar, brown rice syrup and lemon juice. Drizzle mixture over fruit and give a light toss to ensure all fruit is coated with balsamic vinegar mixture.

Greek Salad (Gluten Free)

1 bag organic Italian salad mix or hearts of romaine salad mix
½ jar of kalamata olives
½ red onion thinly sliced
½ cucumber thinly sliced
8-10 pepperoncinis
olive oil and balsamic vinegar salad dressing to taste

Combine all ingredients in a salad bowl and serve.

Raspberry Vinaigrette Salad (Gluten Free)

8 cups fresh spinach
½ cup walnuts
½ cup sliced strawberries
Raspberry vinaigrette

Raspberry Vinaigrette
½ cup raspberries
½ cup olive oil
½ cup balsamic vinegar
4 mint leaves
dash of salt

Mix fresh spinach, walnuts and strawberries. In a blender, blend raspberries until pureed. Slowly add olive oil, balsamic vinegar, salt and mint and blend until fully incorporated. Drizzle dressing over salad mix.

Sautéed Vegetable Salad (Gluten Free)

1 bunch asparagus
4 small or 2 large zucchini
1 onion
1 yellow or orange bell pepper
4 cups fresh baby spinach
1 teaspoon fresh basil
salt and pepper to taste
3 tbsp olive oil
4 tbsp *Olive Oil and Balsamic Vinegar Dressing

Sauté chopped onion in olive oil. Add sliced zucchini, sliced bell pepper, whole asparagus, basil, salt and pepper and continue to sauté. Line 4 salad bowls with fresh spinach. Top spinach with sautéed vegetables. Top with olive oil and balsamic vinegar dressing.

Corn Arugula Salad (Gluten Free)

2 packages thawed frozen corn
2 cups arugula
1 red onion
1/8 cup balsamic vinegar
1/8 cup olive oil
½ teaspoon fresh ground pepper

In a large bowl mix corn arugula, and sliced red onion. In a small bowl mix oil, vinegar and ground pepper. Pour oil and vinegar mixture over corn, arugula and onion and mix well. Refrigerate and serve cold.

Curry Grilled Vegetable Salad (Gluten Free)

Salad
2 zucchini
1 onion
2 orange or yellow bell pepper
¼ cup fire roasted peppers
3 tbsp olive oil
3 cloves garlic
1 package Italian salad mix or fresh spinach leaves

Dressing
½ cup vegannaise
1 tbsp curry
¼ cup olive oil
¼ cup vinegar
½ teaspoon salt

Cover grill with tin foil. Slice vegetables and brush with olive oil. Chop garlic and put with vegetables and grill vegetables until tender. Mix curry, vegannaise, olive oil, vinegar, and teaspoon salt. Plate salad mix and top with grilled vegetables. Top salad and vegetables with curry dressing.

Veggie Wrap

4 medium whole-wheat tortillas
4 tbsp vegan cream cheese
2 tbsp package vegan powdered vegetable soup mix
2 cups of your favorite lettuce
¼ red onion thinly sliced
½ tomato cut into small chunks
½ cucumber thinly sliced

Mix vegan cream cheese and vegetable soup mix and spread on tortillas. Evenly distribute vegetables among the four tortillas, wrap like a burrito and serve.

Grilled Vegetable Sandwich

½ eggplant
2 zucchini
1 onion
3 tbsp olive oil
3 cloves garlic
¾ cup Vegannaise
1 tbsp curry
½ teaspoon salt
8 slices whole grain bread

Place tin foil on grill. Slice vegetables and brush with olive oil and garlic. Grill until vegetables become tender. Mix vegannaise, curry and salt in a small bowl. Spread curry vegannaise on bread and top with grilled vegetables. Place leaf lettuce on top of grilled vegetables.

Italian Veggie Sandwich

¼ cup fire roasted peppers
½ red onion
1 cup chopped olives (use a variety of Greek, Italian, and Spanish olives)
¼ cup chopped pepperoncinis
2 sour dough rolls
¼ cup olive oil and balsamic vinegar dressing
2 tbsp mustard

Brush sour dough rolls with salad dressing and then spread one side with mustard. Top with chopped olives, then layer remaining vegetables on top. Cut in half and serve.

Vegetarian Hoagies

8 slices sourdough bread
½ cup mustard
½ cup vegannaise
½ head iceberg lettuce, shredded
½ red onion
1 avocado
¼ cup chopped pepperoncinis
1 tomato

Slice up vegetables. Spread vegannaise and mustard on all slices of bread. Mash up avocado and spread on 4 slices of bread. Top avocado with onion, lettuce, tomato and pepperoncinis. Top with sourdough slices that do not have avocado on them. Cut in half and serve.

Grilled Vegetable Pita

4 zucchini
1 onion
1 orange or yellow bell pepper
2 cup fresh spinach
4 pita
8 tbsp Hummus

Place tin foil on grill. Slice vegetables and brush with olive oil and garlic. Grill vegetables (except spinach) until they become tender. Cut ¼ off top of pita to create an opening. Fill pita with grilled vegetables, fresh spinach and 2 tbsp hummus each.