This salad is a fun spin on regular carrot-raisin salad. Thanks to the addition of blueberries, it turns a bright bluish-purple!

Ingredients:

• 2 cups shredded carrots
• 2 cups canned crushed pineapple
• 1 cup freeze-dried blueberries
• 1/4 cup vanilla non-dairy yogurt
• 1 teaspoon cinnamon

1. Stir all the ingredients together in a large bowl. Cover and chill until ready to serve.

Note: If you have young toddlers, you can steam the carrots first so they are tender instead of crunchy.

Silken tofu is the perfect substitute for mayonnaise as the base of this creamy, rich dressing.

Ingredients:

• 1 (16-ounce) package silken tofu
• 2 garlic cloves, smashed
• 2 tablespoons Dijon mustard
• 1/2 cup lemon juice
• 4 cups torn green leaf lettuce
• 1 large tomato, chopped
• 1 (4.5-ounce) package seasoned croutons
• Shredded vegan Parmesan, for serving

1. Combine the tofu, garlic, Dijon, and lemon juice in a blender; process until smooth and creamy.
2. Combine the lettuce, tomato, and croutons in a large bowl. Pour about 1/2 cup dressing over the salad; reserve the remaining dressing for another use.
3. Divide into serving bowls and sprinkle each serving with the Parmesan, if desired.

Just a few simple ingredients come together in this vibrant summer salad. My kids love it plain, with chips for dipping, or served on top of fresh bread! It’s the perfect side dish with your favorite vegan chick’n or other easy protein.

Ingredients:

• 4 tomatoes
• 1 cucumber
• 1/2 red onion
• 2 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1/4 teaspoon salt

1. Finely chop the tomatoes, cucumber, and red onion, and place in a large bowl.
2. Add the olive oil, vinegar, and salt, stirring to combine.