Veggie-Full Chopped Salads

for sandwiches, dipping, or eating straight up!

Created by our own Joni Marie Newman

With one simple base for the dressing, you can turn just about any vegetable (and even some fruits!) into a tasty salad perfect to stuff into a pita, as a sandwich, wrap, scoop it up with chips, top some crostini, or simply serve it on the side!

It's a perfect way to use up those CSA veggies, and a great way to put scraps or leftovers to good use! You can also add your favorite protein to each of these for a complete meal.

Yield: each batch of dressing yields about 2 cups

Ingredients

For the Egg-Free Mayo Base for dressing:

This base is the base for all the dressings...but don't let us stop you from creating your own masterpiece! This egg-free base works great on its own as a mayo, but really shines when you add in different spices and seasonings.

1 (12 ounce) package soft-silken tofu

3/4 cup mild flavored vegetable oil

1 tablespoon minced garlic

1 tablespoon rice vinegar

1 teaspoon ground mustard seed

1 teaspoon salt (more or less to taste)

For the Classic Deli-Style Chopped Salad:

This is your classic deli-style sandwich salad. Add in crumbled tempeh, cubed tofu, chickpeas, chick'n, or toona for an extra protein boost.

1 cup Egg-Free Mayo Base (prepared)

1 tablespoon lemon juice

1 teaspoon dried dill, or 1 tablespoon fresh

1 teaspoon dried parsley

1/4 teaspoon black pepper

1/4 cup sunflower kernels (or pepitas)

2-3 cups chopped vegetables (Onions, carrots, bell peppers, and celery are perfect in this one!)

For the Waldorf-Style Chopped Salad:

The dressing here is a little sweeter, so it works well with grapes (or raisins), apples, and orange segments in addition to the veggies. My favorite way to serve this is as a wrap!

1 cup Egg-Free Mayo Base (prepared)

1/2 cup (120 ml) orange juice

1 tablespoon (9 g) poppyseeds

2 fuji apples, cored and diced

2-3 cups chopped vegetables (Make sure to include chopped romaine and red onion!)

1/2 cup walnuts or pecans, optional

For the Curry Chopped Salad:

The agave adds sweetness to this salad and the rich curry flavor pairs well with bitter greens like arugula and spinach.

1 cup Egg-Free Mayo Base (prepared)

1 tablespoon agave nectar (more to taste)

1 tablespoons apple cider vinegar

1-2 teaspoons yellow curry powder, to taste

2-3 cups raw chopped vegetables (diced apples work nicely in this one, too!)

1/2 cup currants or raisins or dried cranberries (Any dried fruit will work, dried apricots cut into little pieces work fabulously here!)

For the Buffalo-Style Chopped Chick’n Salad:

By simply adding in a little of your favorite hot sauce, black pepper, and dill to the dressing, you’ve got a fun chopped salad to add to your Big Game snack table.

1 cup Egg-Free Mayo Base (prepared)

1/4 cup hot sauce of choice (I prefer Frank’s Red Hot for anything Buffalo!)

1 teaspoon dried dill (or 1 tablespoon fresh)

2 cups shredded/chopped veggie chicken (I like Daring, Gardein, or Morningstar brands)

2-3 cups raw chopped vegetables (make sure to include greens, spinach, red onion, bell pepper, cilantro, and lots and lots of celery!)

black pepper to taste

1/2 cup bleu cheese crumbles, optional (Follow Your Heart brand makes an awesome vegan version!)

Method

For the Egg-Free Mayo Base for dressing: Add all ingredients and puree until silky smooth. (I love using an immersion blender for this, as it whips it up nicely, and is way less messy.)

At this point, you have a tasty mayo-like base you can dress up in all sorts of ways!

Store for up to 2 weeks in an air-tight container in the fridge.

For the Classic Deli-Style Chopped Salad: Mix mayo base with lemon juice, dill, parsley, and black pepper. Mix in sunflower kernels and chopped vegetables. (Shown here with kale, swiss chard, celery, red onion, bell pepper, cilantro, and cucumber.)

For the Waldorf-Style Chopped Salad: Mix mayo base with orange juice and poppyseeds. Stir in diced apples and vegetables. Mix in nuts, if using.

For the Curry Chopped Salad: Mix mayo base with agave, vinegar, and curry powder. Stir in chopped vegetables and currants.

For the Buffalo-Style Chopped Chick’n Salad: Mix mayo base with hot sauce and dill. Stir in chopped chicken and vegetables.

Enjoy!