7 delicious and satisfying vegetarian salad recipes

Meats give way to mushrooms, jam eggs, and grilled cheese.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Mushroom salad with fennel and goat cheese

Up your salad game by adding mushrooms, garlic, and croutons. Get the mushroom salad with this fennel and goat cheese recipe.

Salad with clementines, pomegranate seeds, and arugula in a brown bowl on a brown table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Fresh mozzarella and clementine panzanella

This sweet, creamy chopped salad is topped with a honey vinaigrette. Get the recipe for Fresh Mozzarella and Clementine Panzanella.

Leaf salad with halloumi cheese, pomegranate and figs in a brown bowl on a brown table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Roasted halloumi and fig tabbouleh

Crunchy halloumi is the star of this dish—need we say more? Get the grilled halloumi and fig tabbouleh recipe.

Salad with beans, leafy greens, soft boiled eggs and sweet potatoes in a brown dish on a brown table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Creamy bean and sweet potato salad with boiled eggs

An upscale look at our beloved green bean salad, this refreshing and hearty dish will satisfy all your winter day cravings. Get this cream bean and sweet potato salad with this hard-boiled egg recipe.

Salad with potatoes, olives and feta cheese on a brown bowl on a brown counter.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Greek potato salad with roasted red peppers

This mayonnaise-free potato salad – complete with salty feta cheese and a tangy lemon dressing – will delight your taste buds. Get the Greek potato salad with this roasted red pepper recipe.

Salad with eggs, beets and croutons on a brown plate on a brown table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Beet and toasted egg salad with toasted rye

A dill horseradish dressing adds a tangy touch to an earthy rye and beet salad. Have a beet and toasted egg salad with toasted rye bread.

A slice of red cabbage topped with lentils, dried cherries and pistachios on a brown plate on a brown table.

(Recipes by Irene Ngo; Produced by Stephanie Han Kim, Sun Ngo and Emi Nishituba;
Photography by Eric Putz and Kristi Fong; food design by Ashley Denton; Prop design by Madeline Johari)

Red cabbage slices with bulgur salad

Dried cherries add a touch of acidity to this vibrant hazelnut salad. Get the red cabbage steak with bulgur salad recipe.

How to boil eggs

The perfect boiled egg has never been easier. What is involved? Easy three-step process: boiling, draining and rinsing. To get started, carefully lower the eggs into a saucepan of boiling water and set the timer. After the required time, drain and rinse the eggs with cold water (they will continue cooking otherwise, resulting in an overcooked yolk).

Soft boiled eggs: 6 minutes

Hard-boiled eggs: 12 minutes

Egg peeling tip: Fresh eggs are hard to peel. As eggs age, the shell begins to separate from the membrane, resulting in hard-boiled eggs that are easy to slip out of their shell.

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