Most people believe salads consist of lettuce, tomatoes, carrots, and perhaps peppers. But most of us want a lot more out of a salad. It’s easy to prepare a delicious hearty salad.

Debra Daniels-Zeller’s article “Warm Weather Salads Fit to be Meals” from a previous edition of Vegetarian Journal offers tips and recipes including Shiitake Mushroom, Quinoa and Greens with Toasted Cashews; Greens with New Potatoes and Kidney Beans; Spinach and Bean Salad with Mustard Croutons; Lime-Infused Black Bean, Corn, and Tomato Salad; 3-Bean Salad with Sweet Onions and Arugula; Soba Noodles with Marinated Tofu and Baby Kale; Marinated Tofu; Grilled Vegetable Salad with Lemon-Cashew Dressing; and Lemon-Cashew Dressing. Read the entire article here: https://www.vrg.org/journal/vj2015issue3/2015_issue3_salads_meals.php

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