Vegetarian Star

From July 25th-July 31st, you’re invited to celebrate National Salad Week. According to a press release from the Association for Dressings and Sauces (yes, it actually exist), 95% of Americans eat salad at least three times a week and people who eat salads regularly are perceived as “healthier, happier and sexier” (must be the phallic shaped asparagus or libido enhancing celery ).

To help kick off the celebration, we bring you Mark Bittman‘s collection of 101 Simple Salads for the Season. The flexitarian food writer who coined the phrase “vegan until 6,” has devoted an entire section to vegetarian and mostly vegan, although many salads not included in the category do not contain meat or cheese. The noodle category also contains many vegetarian options.

Here are a few of our favorite leaf collections packed with plant based protein:

“Cube smoked tofu, then brush it with a mixture of honey and orange juice; broil until browned. Toss with chopped cucumbers, radishes and peas or pea shoots; drizzle with soy sauce and lime juice.”

“The real five-bean: Chickpeas, cannellini or other white beans, kidney or other red beans, steamed string beans and steamed yellow wax beans. Toss with vinaigrette, chopped scallions or red onion, and parsley.”

“Cold not-sesame noodles: Combine about a half-cup peanut butter with a tablespoon soy sauce and enough coconut milk to make the mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor. Toss sauce with cooked and cooled noodles, a load of mint, Thai basil, and/or cilantro, and lime juice. Shredded cucumber and carrots optional.”

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