Salad recipes

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.

A delicious and refreshing pasta salad is perfect for spring or summer.

Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Kansas City steak and spinach salad with soy-garlic marinated beef, fresh mushrooms, and orange sections tossed in a red wine vinegar-oregano dressing. Hearty and fresh.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

Tofu antipasto salad with bell peppers, mushrooms, olives, and tomatoes in a balsamic-oregano marinade. A colorful vegetarian appetizer or side, no cooking required.

Vegetarian tofu meatloaf with sauteed mushrooms, green pepper, mozzarella, and Parmesan baked under a tangy tomato paste glaze. Comfort food that'll fool the meat-eaters at the table.

Eggplant and tomato casserole baked under a parmesan crust, loaded with mushrooms, peppers, garlic, and a briny hit of capers. A rustic Mediterranean vegetable bake that works as a main or a hearty side.