Citrus Berry Salad with Faux Blue Cheese Dressing

Dog! I Love Salad  I really do.  And I don’t mean “love.”  I mean LOVE.  Salad is pretty much my go-to meal, even when I’m not really worrying about what I eat.  Sometimes people are startled by the quantity of salad that I can eat, but, hey, it’s lettuce. : )   Yesterday, I whipped up this little gem.  I’ll definitely be doing it again!

Bed of
4 cups shredded romaine

Topped with
1/2 cup blueberries
1 cup grapefruit segments
1/4 cup sunflower seeds

Dressing
1/4 cup vegan mayo
1 T lemon juice
1 T apple cider vinegar
1/4 t garlic
salt and pepper
1/4 cup finely chopped firm tofu
(Mix first 5 ingredients, add soy milk to thin as needed, fold in tofu and top salad)

Vegan N’Egg Salad – VeganMoFo 12

** See below!

I admit it.  I miss those mayonnaise laden non-vegan (or even non-veg) salads like chicken salad, tuna salad, and egg salad.  I found a nice looking recipe for vegan “tuna” salad recently on Happy Herbivore and I can’t wait to make it.  I just need to find some kelp (which, by the way, is a totally fun word to say KELP KELP KELP).  Since I couldn’t make that, I turned to one of my old standbys, vegan no egg salad.  I’m not going to tell you it takes exactly like egg salad, but it’s close enough that my 10 year old omnivore, who is an egg salad lover, thought it was amazing and ate half the batch. And, like most of my recipes, it’s easy.

Ingredients

1 package extra firm tofu, cut into very small cubes or mashed with a fork
2 stalks celery, sliced thin
1 small onion, diced
3 T sweet relish
1/3 C vegan mayo
1 t yellow mustard
salt
pepper

Directions…um… mix it up, chill, and put it on bread to eat it.

Enjoy!

Image from ChefInYou.com Check it out for ideas on egg substitutes!