Forks Over Knives: Salads

Though we generally aren’t big salad eaters, we enjoyed exploring variations on this theme. Our favorites centered around four ingredients: quinoa, black beans, mung bean sprouts (of which I am a recent convert), and leafy greens.

Grain Salads

Curried Rice Salad
Curried Rice Salad
Rice Salad with Fennel, Orange, and Chickpea
Rice Salad with Fennel, Orange, and Chickpea
Quinoa Arugula Salad
Quinoa Arugula Salad
Israeli Quinoa Salad
Israeli Quinoa Salad
Quinoa Tabbouleh
Quinoa Tabbouleh
Spicy Asian Quinoa Salad
Spicy Asian Quinoa Salad
Quinoa, Corn, and Black Bean Salad
Quinoa, Corn, and Black Bean Salad
Lima Bean and Quinoa Salad
Lima Bean and Quinoa Salad
Fruited Millet Salad
Fruited Millet Salad

Bean Salads

Italian-Style Stuffed Tomatoes
Italian-Style Stuffed Tomato
Tomato, Corn, and Bean Salad
Tomato, Corn, and Bean Salad
Mango Black Bean Salad
Mango Black Bean Salad
Grilled Vegetable and Black Bean Salad
Grilled Vegetable and Black Bean Salad
Fava Bean Salad
Fava Bean Salad
Soccotash Salad
Soccotash Salad
Lentil Salad with Lemon and Fresh Herbs
Lentil Salad with Lemon and Fresh Herbs
Mung Bean Sprouts and Spinach Salad
Mung Bean Sprouts and Spinach Salad
Chickpea Avocado Salad
Chickpea Avocado Salad
Taco Salad with Cilantro-Lime Dressing
Taco Salad with Cilantro-Lime Dressing

Hearty Vegetable Salads

White Bean, Potato, and Asparagus Salad
White Bean, Potato, and Asparagus Salad
Asian Vegetable Salad
Asian Vegetable Salad
Kale Salad with Maple-Mustard Dressing
Kale Salad with Maple-Mustard Dressing
Autumn Mixed Green Salad
Autumn Mixed Green Salad