1. Sweet Zucchini Salad
Colorful accent to main course.

Preparation time: 10 minutes Serves: 5
Cooking time: 10 minutes

Sauté for 5 minutes:

¼ cup olive oil
2 cloves garlic, peeled and minced
1 red bell pepper, cut into thin strips

Add and sauté until slightly soft:

6 zucchini, cut into rounds

Add:

2 tablespoons tamari or Bragg Liquid Aminos
2 teaspoons maple syrup
1 pinch black pepper

Serve warm or cold.
(From Global Kitchen, Crystal Clarity Publishers)

2. Tomato Basil Salad
A cooling salad for a festive or everyday meal.

Preparation time: 25 minutes Serves: 6

Place in a bowl:

3 large tomatoes, cut into crescents
6 mushrooms, cut into 1/8 inch slices
¼ cup olives, sliced
1/3 cup artichoke hearts,* quartered
¼ cup fresh parsley, minced
2 tablespoons fresh basil, minced

In a small bowl, mix dressing:

3 tablespoons red wine vinegar
6 tablespoons olive oil
1 large clove garlic, peeled and minced
2 pinches dried mustard

Pour dressing over vegetables and toss. Add, to taste:

½ teaspoon salt
¼ teaspoon black pepper

Serving idea: Good with Bulgur Garbanzo Salad.
*Use artichoke hearts packed in water, not vinegar.

(From Global Kitchen, Crystal Clarity Publishers)

3. Mexican Salad
A meal in itself

Preparation time: 25 minutes
Cooking time for rice: 45 minutes
Chilling time: 30 minutes

Sauté for 5 minutes in medium skillet:

1½ tablespoons butter
1½ cups cooked rice
scant ½  teaspoon chili powder
1/8 teaspoon coriander
scant ½  teaspoon cumin powder
1/2 teaspoon garlic powder
¼ teaspoon paprika

Allow to cool. In a large bowl, mix the above with:

1½ cups cooked kidney beans  (canned work fine)
1 head iceberg lettuce, cut into bite-size pieces
¼-½ cup minced yellow or red onions
one 4-ounce can diced Ortega chilies
one 3½-5-ounce can pitted black olives, sliced

Then add:

3 tomatoes, diced
1/3 pound cheddar cheese, cut into small pieces

Top with:

¼ pound corn chips, broken into bite-size pieces

Chill and serve with Ranch Dressing, This salad goes well with corn bread

(From Simply Vegetarian! Crystal Clarity Publishers)

4. Seasoned Spinach Salad
Simple but delicious.

Preparation time: 10-15 minutes Serves: 4
Cooking time: 15-20 minutes

Thaw and drain water from:

1 pound frozen spinach

Sauté in a skillet for 5 minutes:

3 tablespoons olive oil
4 cloves of garlic, peeled and whole
thawed spinach

Cover and let simmer on low heat for 15-20 minutes. Stir occasionally. Discard garlic cloves. Place spinach in a serving dish and add:

½ cup black olives, sliced

Serve warm.

Variations:
Add ½ cup pine nuts to sautéed spinach. You can also mix this salad with cooked basmati rice.

(From Global Kitchen, Crystal Clarity Publishers)