Salads | National Health Association

Salads

Raw Cranberry-persimmon Relish

This is one of my favorite recipes of all time, and it’s super easy! Give it a try when persimmons are in season; I love serving this at Thanksgiving. The sweetness of the persimmon, apple, and... more

Rice Salad with Asparagus & Shiitake Mushrooms

I call this a salad but it could also be a side dish. Made of brown rice, asparagus, shiitake mushrooms, green peas, green onions, pecans, and one of my favorite fresh herbs, tarragon. Great texture... more

Sweet Potato & Wild Rice Salad with Sweet N’ Smoky Dressing

This salad, which has been adapted from a terrific recipe from the Annual Forks Over Knives Meal Planner, uses one of my very favorite, easy dressing recipes. Salad Ingredients: 1 pound wild rice (... more

Strawberry Beet Salad

A refreshing warm-weather salad with the perfect balance of sweet and sour. 6 large or 8 medium red or golden beets (unpeeled) 1 16-oz. clamshell of fresh strawberries 4 Granny Smith apples, cored ¾... more

Zucchini Potato Salad

This recipe utilizes the shape and texture of summer squash to mimic the aesthetic of potatoes, with a refreshing classic take on familiar flavors. 11 small-to-medium zucchinis, peeled 1½ red bell... more

Baked Tofu Pad Thai

Refreshing enough to be served as a cold salad or satisfyingly adequate to be served hot as an entrée or side dish. ½ lb. extra-firm tofu, cut into 1-inch cubes or ½-inch by 2-inch strips 1 medium... more

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