Vegan Recipes - Salads

Fabulous Fettuccini Salad

By Shemirah Brachah

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This recipe can be adapted for a small group or a large gathering. Just multiply the ingredients for each pound of linguini used. It's that simple and oh, so delicious!

Ingredients:

1 pound linguini, cooked and drained
one bunch broccoli florets
6-8 carrots, sliced
1 bunch of scallions, sliced thin
8 cherry tomatoes, halved

Dressing mix:

1 cup soy sauce
1 cup vegetable oil (canola is fine; do not use olive oil)
1-2 cloves garlic, chopped
Juice of a lemon

While the linguini cooks, steam the broccoli and carrots until tender, 5-7 minutes. Slice scallions and tomatoes, then combine with cooked linguini and steamed veggies. Top with dressing. Squeeze lemon over entire dish.

Shemirah Brachah and her daughter, Michelle Johnson, founded Vegan Venue (formerly the Ful-Mont Veg Group) after attending the North American Vegetarian Society's annual Summerfest in 2000. Shemirah has been a vegetarian since 1988 and a vegan since 2000. She finds vegan cooking to be challenging, interesting, satisfying and most enjoyable!

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