Plant-Powered Plates

Discover a world of vegetarian culinary excellence with these two delicious recipes from Jeanne Kelley’s cookbook Vegetarian Salad for Dinner. Using simple ingredients, one presents a delightful blend of textures and flavors, while the other offers an innovative twist on a beloved classic.

This salad encompasses a tasty blend of tart greens, creamy miso, and sesame-flavored tofu.

Delightfully herbaceous, this egg salad features a mix of ricotta, sour cream, and crispy lettuce for an extra layer of deliciousness.

Vegetarian Salad for Dinner: Inventive Plant-Forward Meals by Jeanne Kelley. Photography © The Ingalls. © Rizzoli, 2023.