Super Savory Salads

Here are a handful of salads that showcase either steamed and raw vegetables, or raw vegetables and citrus, in delectable combinations. Easy to make, they’re perfect for buffets, picnics, and potlucks. You can always double the recipes if you need larger portions for sharing.

Mushroom, Asparagus, and Artichoke Salad

Serves: 6
Adapted from Vegetarian Celebrations

My sister-in-law, from whose recipe I adapted this delicious salad, serves this dish as an appetizer. The strong flavor has a great deal of staying power, and I find it’s perfect for taking along for an outdoor meal.

• 8 ounces small button mushrooms
• 1/2 pound slender asparagus
• 8-ounce package frozen artichoke hearts, thawed and cut in half
• 1 small zucchini, quartered lengthwise and sliced
• 1 large half-sour dill pickle, chopped
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh parsley
• 1/2 cup vegan mayonnaise
• Juice of 1/2 lemon
• Salt and freshly ground pepper to taste

Wipe the mushrooms clean and trim the stem bottoms if they look dark or fibrous. If the mushrooms are larger than button size, cut them in half. Place in a skillet with just enough water to keep moist; cover and steam over moderate heat for two minutes, then drain and let cool.

Trim the bottoms of the asparagus, then cut the stalks into l-inch pieces. Using the same skillet, add just enough water to keep the bottom moist, cover, and steam until the asparagus is bright green and crisp-tender. Drain and rinse with cool water.

Combine the mushrooms and asparagus in a serving container. Add the artichoke hearts, zucchini, pickle, and herbs. In a small bowl, mix the yogurt, mayonnaise, and lemon juice until smoothly combined. Pour over the vegetables and toss well. Add salt and pepper to taste and toss again. Refrigerate until needed. Pack into a tightly lidded plastic container to transport.

Beet, Cucumber, and Orange Salad

Serves: 6
Adapted from Vegetarian Celebrations

I’m very fond of beets and am always happy to devise new and different ways of preparing them. They’re wonderful combined with the crunch of cucumber and the sweetness of citrus.

• 4 to 5 medium fresh beets, rinsed and cooked or microwaved until tender (or substitute one 6-ounce can sliced beets, drained)
• 1/2 medium cucumber, peeled, and sliced
• 2 small sweet seedless oranges, such as small clementines, sectioned
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh chives
• 1 to 2 tablespoons minced fresh mint
• Juice of 1 lemon
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon horseradish, optional
• Salt and freshly ground pepper to taste

Peel the cooked beets, then quarter them and slice them about 1/8 inch thick. Combine them in a mixing bowl with the cucumber, orange, and herbs.

In a small bowl, combine the lemon juice, maple syrup or agave nectar, and horseradish and mix well. Pour over the beet mixture. Season to taste with salt and pepper. Serve at once or cover and chill before serving.

Eggplant Caponata

Serves: 6 to 8
Adapted from Vegetarian Celebrations

This relish-like eggplant salad is a classic warm weather dish.

• 2 medium eggplants, about 3/4 pound each
• 2 tablespoons extra-virgin olive oil
• 1 cup finely chopped onions
• 1 clove garlic, minced
• 2 medium celery stalks, diced
• 1 pound ripe, juicy tomatoes, finely diced
• 1/2 cup chopped green olives
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh oregano, optional
• 2 tablespoons red wine vinegar
• Salt and freshly ground pepper to taste
• Curly parsley for garnish

Preheat the oven to 400 degrees.

Place the eggplants on a foil-lined baking sheet and bake until they collapse, about 40 minutes. When cool enough to handle, peel and chop fine.

Heat half of the olive oil in a large skillet. Add the onions and sauté over moderate heat until translucent. Add the garlic and celery and continue to sauté until the onion is lightly browned.

In a mixing bowl, combine the eggplant, the onion mixture, the reserved olive oil, and all the remaining ingredients except the garnish and stir together. Allow to cool to room temperature, then transfer to a serving bowl. Garnish the edges with curly parsley.

Jícama Salad with Oranges, Cilantro, and Pumpkin Seeds

Serves: 4 to 6

A perfect way to dress up a hearty Southwestern meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere.

• 1 medium jícama, peeled and cut into narrow 1 1/2-inch-long strips
• 3 to 4 clementines or other small seedless oranges, sectioned
• 1/4 cup chopped fresh cilantro
• 4 ounces mixed baby greens

Dressing:

• Juice of 1/2 lime
• 1 tablespoon olive oil
• 1 tablespoon agave nectar or maple syrup
• 3 tablespoons toasted pumpkin seeds

Combine the jicama, orange sections, greens, and cilantro in a serving bowl and stir together.

Combine the dressing ingredients in a small bowl and stir together. Pour the dressing over the salad and toss together. Scatter the pumpkin seeds over the top and serve at once.

Citrus-Flavored Spinach and Baby Corn Salad

Serves: 4 to 6

• 3 cups washed and stemmed fresh spinach, torn
• 15-ounce can baby corn, drained,
• 1 heaping cup peeled, diced white turnip
• 2 medium carrots, sliced diagonally
• 2 tiny seedless oranges, such as clementines, sectioned
• 2 tablespoons minced fresh chives

Dressing

• 2 tablespoons lemon or lime juice
• 2 teaspoons dark sesame oil
• 2 tablespoons orange juice
• 2 teaspoons maple syrup or agave nectar
• Freshly ground pepper to taste

Combine the salad ingredients in a serving bowl and toss together. Combine the dressing ingredients in a small bowl and stir together. Pour over the salad just before serving and toss well.