Meatless Monday Recipe Roundup: Spring Into Salads
As soups are to winter, so are salads to the warmer-weathered months. So, with temperatures steadily climbing and layers of clothes being not-so-coincidentally shed, a crunchy, cool salad takes on a certain allure it definitely didn’t have mid January. When it comes to options, your salad variations are nearly limitless. And, in their vegan iteration, you should hardly feel limited. Here’s what some of our favorite bloggers are starting to toss into our laps.
Combine the goodness that is kale with the stellar dressing that is Caesar and you have a salad so incredible from For The Love of Food, we challenge you to find a non-vegan version that rivals it. That’s right. Check out their Kale Caesar now.
For something a bit simpler to prepare, the Israeli Chopped Salad from The Little Ferraro Kitchen combines a handful of fresh, organic ingredients into a refreshing, great take-along for any outdoor eats.
Another recipe that will make for a great picnic addition, give the Rainbow Slaw with Sweet Tahini Dressing from Happy Healthy Life a colorful place in your springtime spread.
A quintessentially seasonal dish, the Asparagus Salad with Sesame Chili Lime Dressing from The First Mess is an elegant and unique take on the abundant asparagus you likely see piling high all around town.
image: For The Love of Food
