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This comforting dish combines the tangy, earthy tastes of pineapple juice, tamari, fresh gingerroot and sesame oil.
When portobello mushrooms are grilled, they develop a meaty flavor. In this vegetarian version of a steak salad, the heat of the grilled mushrooms slightly wilts the spinach. If you would rather use another salad green, cool the grilled mushroom slices to room temperature before tossing together.
This light, energizing salad — infused with the fresh flavors of celery, tart apples and toasted pecans — makes a great snack or side. For more substance, add a shaving of Asiago or Manchego cheese.
This slaw can be made even more colorful by using purple or green cauliflower, and by substituting red apples for the green, or adding red cabbage into the mix. Sprinkle in some currants for more texture and flavor. Although a food processor with a grater attachment is helpful for preparing vegetables for this salad, you can use a hand grater or finely chop the vegetables by hand.
Seared Beef Sirloin With Orange Basil Vinaigrette A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.