A feast of color and texture, this salad is, in a word, dazzling. As the centerpiece of a meal, it’s a pleasure to make and serve, ready in minutes.

　　

Ingredients

4 to 6 servings

　　4 to 6 ounces baby spinach

　　One 15-ounce can artichokes, drained and cut in half

　　1 cup thinly sliced red cabbage

　　1/3 cup oil-cured black olives

　　1 cup drained and rinsed canned chickpeas

　　1 cup cherry tomatoes, cut in half

　　1/2 cup baby carrots, cut in half lengthwise

　　1/2 cup drained and sliced jarred roasted red or yellow peppers

　　2 to 3 tablespoons sunflower seeds

　　2 tablespoons extra virgin olive oil or flaxseed oil

　　Lemon juice to taste

　　

Step 1

Combine all the ingredients in a serving bowl and toss well. Serve at once.

　　

variation

Step 2

Substitute arugula and/or mixed baby greens for all or part of the spinach.

　　

menu suggestions

Step 3

For a hearty salad and sandwich meal, serve with Seitan Gyros (page 72) or Tempeh Bacon, Portobello Mushroom, and Coleslaw Wraps (page 153).

　　

Step 4

This salad pairs well with a light grain dish to make a complete meal. A good companion is Lemony Couscous with Broccoli (page 94) or Quinoa with Corn and Scallions (page 91).

　　

Step 5

For a stove-free summer meal, serve this with Fresh Tomato-Coconut Soup (page 39) and fresh bread.

　　

nutrition information

Step 6

Calories: 285

　　

Step 7

Total Fat: 14g

　　

Step 8

Protein: 9g

　　

Step 9

Carbohydrates: 32g

　　

Step 10

Fiber: 12.5g

　　

Step 11

Sodium: 415mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).