Tofu Egg-Free Salad

I’m guessing the person who saved these recipes was either vegetarian, had a family member who was, or was just open minded to various foods. Some vegetarian options are well known – such as tofu – but have a bad rep. I don’t love tofu, but I don’t hate it either. You will often find it in asian dishes – such as in miso soup or ttekkoboki. I recently tried a Korean “comfort breakfast food” that is very similar to this. I found it a little bland, in all honesty, and I think this would be also. You may want to add more green onion, or red chili pepper or chili paste. You could combine the sugar, soy sauce and sesame oil along with chili paste to make everything blend well, as well. If you cook it, serve it over rice, it would be delicious.

Tofu Egg-Free Salad

1/2 pound fresh tofu or bean curd, cut into 1/4 to 1/2 inch cubes

1 teaspoon sugar

1 tablespoon soy sauce

1 teaspoon minced green onion

1 teaspoon sesame oil

Place tofu in large bowl. Add sugar, soy sauce, green onion and sesame oil. toss lightly to coat well. Serve cold as salad with greens, if desired. Makes 2 servings.


Happy Valentine’s Day to your heart – this recipe is fat & cholesterol free!


Having its origin in Lebanon & Syria, tabouli (tabbouleh) is a vegetarian salad that combines minced herbs and soaked bulgar. It’s popular in mediterranean cuisine & had a surge of popularity in America in the late 1970s and early 80s. I remember my mother making this and thinking it was weird. As an adult, I’m thinking it’s probably pretty good and would be very satisfying. Bulgar is considered an ancient grain – it is made from wheat kernels that have been processed and it is already precooked. It has a nutty, chewy flavor and texture. Don’t confuse it with cracked wheat, which is not processed into bulgar and would add a ton of prep time to your meal. Bulgar can be prepared by pouring over hot water and letting it sit for about 10 minutes. Some recipes have much more parsley than bulgar, but really the choice is yours if you want your tabouli to be more nutty than veggie.

Also worth noting, generally a lemon yields about 3 tablespoons of juice – this recipe calls for juice from 1 1/2 lemons, so that would be 4.5 tablespoons, or 1/4 cup plus 1/2 tablespoon.

Variations – you can add mint leaves, cucumber, garlic, celery leaves, radishes, red chili pepper

Tabouli (very good)

Moisten 1 1/2 c bulgar – set aside at least 15 minu

Process 1 bunch parsley in food processor – fine. Dice 5 tomatoes, 1 bunch green onions. Add juice from 1 1/2 lemon, salt & paprika. Add to bulgar. Mix well, pour 1/4 c olive oil.

Spinach Bacon Mushroom Salad

Isn’t interesting how certain flavors go together, but on their face you might not think they would? Spinach, bacon and mushrooms might not sound like something you want to put together, but I bet this is delicious. I’d probably add some feta cheese and you could also throw in some sliced grape tomatoes, if you like.

Spinach Bacon Mushroom Salad

1 lb fresh spinach – wash 3 times

1/2 c cooked & crumbled bacon (6 slices)

1/4 lb sliced thin mushrooms

2 Tbsp red wine vinegar

1/4 c olive oil

1/2 tsp salt

1/2 tsp pepper

Sour Cream Potato Salad

Clipped from some unknown magazine we find a recipe for Sour Cream Potato Salad. Although there is thankfully an absence of gelatin, this does call for the salad to be packed into a jello mold and chilled.

I don’t love potato salad, but my mother used to make a red potato salad that I loved. I don’t know if she ever gave me the recipe!

Sour Cream Potato Salad

4 c sliced cooked potatoes

1 c diced celery

1/4 c sliced green onions

1/4 c sliced radishes

1 c (1/2 pt) dairy sour cream

1/4 c vinegar

1 tbs bleu cheese salad dressing mix (similar to ranch dressing mix)

Thinly sliced radishes for garnish


Combine potatoes, celery, green onions and radishes. Blend sour cream, vinegar and bleu cheese dressing mix; pour over vegetables; toss gently to blend. spoon salad into an 8-inch ring mold, pressing down well with spoon. Cover with aluminum foil or transparent saran; chill several hours. To unfold, loosen top edges carefully with spatula or thin-bladed knife; place serving plate over mold; invert; shake hard once; salad will drop out. Garnish with sliced radishes; surround salad and fill center with parsley sprigs.

Salade Nicoise

Any recipe that uses a fancy spelling and a French word makes it seem like it’s more special than it probably is. Salade Nicoise purports to take inspiration from Nice, France. Nicoise style is generally associated with tomatoes, garlic, black olives & anchovies. This recipe does include the tomatoes and anchovies, so perhaps it is al la Nicoise.

Salade Nicoise

5 potatoes

2 T dry white wine

2 T wine vinegar

Dash each salt & pepper

3 T oil

2 cups cold, cooked green beans

3 tomatoes, quartered

1 cup French dressing

1 head butter lettuce

2 ( 6 1/2 or 7 ounce) cans white tuna, drained and broken into large chunks

1/2 cup Greek style olives (kalamata)

3 hard cooked eggs, halved

12 anchovy filets, drained and rolled


2 T finely chopped parsley

Cook potatoes in boiling water until tender. Drain. When cool enough to handle, peel and slice 1/8 inch thick. Pour wine over warm potato slices. Combine vinegar, salt and pepper, and oil. Pour over potatoes and marinate over night.

Spoon about 1/4 cup French dressing over beans and tomatoes and marinate at least 1 hour. Separate lettuce leaves and toss with 1/4 cup dressing. Arrange leaves around platter or bowl. Combine potatoes with beans and place in center of platter. Arrange tomatoes, eggs and olives around potato mixture. Place tuna chunks and anchovy filets on potato mixture. Fill center of each anchovy filet with a caper. Sprinkle additional capers over salad, if wanted. Garnish with parsley. Pass remaining French dressing when serving salad. Makes 6-8 servings.