Category: Vegan

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Marinated Peppers with Basil and Garlic

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

These jammy peppers are best after they’ve had at least an hour to soak up the marinade and taste even better the next day, which means they’re an ideal condiment to make ahead for a week of meals. I enjoy them on a snack plate with cheeses, olives, and crackers; on an open-face sandwich with

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Sherry Dijon Vinaigrette

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Keto-Friendly, Kidney-Friendly, Kosher, Low Potassium, Lupine-Free, Mediterranean, Mollusk-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

This healthy salad dressing takes just a few minutes to whip together and keeps for several days in the fridge. Try it with spicy greens, such as arugula, or any of your favorite dinner salads. Updated on April 19, 2024 Cook Mode (Keep screen awake) Ingredients ½ cup extra-virgin olive oil ¼ cup sherry vinegar

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Three-Minute Red Wine Vinaigrette

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Kidney-Friendly, Kosher, Low Potassium, Lupine-Free, Mollusk-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

This red wine vinaigrette recipe takes less time to make than dashing to the supermarket by a long shot. All you need are a few simple ingredients—like extra-virgin olive oil, red wine vinegar, Dijon mustard, and maple syrup—plus a mason jar or airtight container. In minutes, the players will coalesce, ready to turn literally any

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Citrus Vinaigrette

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Keto-Friendly, Kidney-Friendly, Kosher, Low Potassium, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sugar-Conscious, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

Always make more salad dressing than you’ll need. It takes no longer to mix a big batch, and it means tomorrow night’s salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

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Avocado Grapefruit Salad (Ensalada de Palta y Toronja)

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

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Roasted Beet Salad with Pears and Marcona Almonds

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Vegan, Vegetarian, Wheat-Free

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Shaved Carrot, Cucumber, and Sweet Onion Salad

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

Ingredients: 1 ½ tablespoons cider vinegar 1 ½ tablespoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 ½ cups thinly shaved carrot 1 small Vidalia onion, very thinly vertically sliced 1 ½ cups thinly shaved cucumber 1 cup fresh flat-leaf parsley leaves

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Fruit Salad with Blackberry and Ginger-Lime Syrup

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Immuno-Supportive, Kidney-Friendly, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, No oil added, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

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Watermelon and Strawberry Salad with Chile Vinaigrette

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, DASH, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mediterranean, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pescatarian, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Tree-Nut-Free, Vegan, Vegetarian, Wheat-Free

This sweet and spicy fruit salad makes a refreshing side dish with a summer meal. The salt and chile balance the sweetness of the fruit and provide the perfect savory note. Click here to see In Season: Watermelon Galore! 2 tablespoon finely chopped red onion 2 tablespoon lime juice salt, to taste 1 thai or

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Beet and Cucumber Salad with Toasted Almond Salsa Verde

Alcohol-Free, Celery-Free, Crustacean-Free, Dairy-Free, Egg-Free, Fish-Free, Gluten-Free, Kosher, Lupine-Free, Mollusk-Free, Mustard-Free, Paleo, Peanut-Free, Pork-Free, Red-Meat-Free, Sesame-Free, Shellfish-Free, Soy-Free, Sulfite-Free, Vegan, Vegetarian, Wheat-Free

Photo by Annie Schlechter Serves 4 to 6 Author Notes In spring, when the last beets are ready for harvest and the first cucumbers are coming into season, we like to serve them together with this delicious toasted almond salsa verde with a great bite. At the Rome Sustainable Food Project we prefer to “broast”

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