A Choice of Two Exotic Spring Salads

More wonderful fresh produce from the Gardens at Villa Bologna, served in their inimitable Ceramika Maltija dishes. Spring is in the air, and so are flavours of the Med from Mouthwatering Vegan Recipes for your joie de vivre !

 

Red Cabbage, Spring Onion & Roast Pecan Nut Salad, with a Sweet
Toffee-Style Fruit, Maple & Balsamic Dressing

¼ fresh red cabbage, shredded or finely chopped

1 spring onion (scallion), chopped

¼ cup roasted pecan nuts, roughly chopped

½ red apple, chopped or grated (mine was at the bottom of the salad)

flat leaf parsley, finely chopped, for garnishing (optional)

 

DRESSING

1 Tbsp maple syrup

2 Tbsp raisins

1/8 cup olive oil

1/8 cup balsamic vinegar

pinch sea salt

1 tsp vegan margarine or coconut oil (UK) or US

 

Place in a food processor, and process until smooth and thick

 

Place chopped salad ingredients in a bowl, pour dressing on top, and garnish with parsley.

 

Potato & Beetroot Salad with a Naughty Lemon & Zesty Cream
Dressing

3 medium sized potatoes, peeled, and boiled until soft

1 large beetroot, pre-boiled, peeled, and chopped into squares

1 spring onion (scallion), chopped

zest of 1 large lemon, very finely chopped

2 Tbsp very finely chopped parsley – sprinkle most in the salad, but leave some for garnishing.

 

DRESSING

2 Tbsp thick non-dairy mayonnaise (recipe in my forthcoming MWV book - out next month)

1 Tbsp freshly squeezed lemon juice

1 Tbsp cold water

1 tsp maple syrup

¼ tsp turmeric powder (or US)

 

Place the ingredients in a bowl, and whisk with a fork until smooth.  Pour onto salad and serve.  If there’s any lemon zest left, use it for garnishing with the parsley.

 

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE.  THANK YOU.