Salads as Sides for Sandwiches

Or why not mix up a bowl of cool Jello and fruit cocktail to serve with those fried bologna sandwiches? And add a cool strawberry smoothie to finish it off. Here are a few of our favorite recipes.

Vegan Potato Salad Recipe

Ingredients:

• 2 pounds of baby potatoes (or cubed potatoes)
• 3/4 cup of vegan mayonnaise
• 3 tablespoons of Dijon mustard
• 2 tablespoons of apple cider vinegar
• 1/2 cup of finely chopped celery
• 1/4 cup of finely chopped red onion
• 1/4 cup of pickle relish (or more to taste)
• Salt and black pepper to taste
• Optional: chopped green onions or chives for garnish

Instructions:

1. Cook the Potatoes: Place the baby potatoes in a large pot and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 10-15 minutes, (check cubed potatoes after 10 minutes) or until they are tender when pierced with a fork. Drain the potatoes and let them cool.

2. Prepare the Dressing: In a large mixing bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined.

3. Assemble the Salad: Once the potatoes are cool enough to handle, cut them into bite-sized pieces. Add the potatoes to the mixing bowl with the dressing.

4. Add Vegetables and Herbs: Toss in the chopped red onion, celery, and pickle relish. Stir everything together until the potatoes are well-coated with the dressing.

5. Season to Taste: Taste the potato salad and adjust the seasoning with more salt and pepper, if needed.

6. Chill and Serve: Transfer the potato salad to a serving dish, garnish with chopped green onions or chives if desired, and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Enjoy your creamy and flavorful vegan potato salad! It’s perfect for picnics, barbecues, or as a side dish for any sandwich.

Vegan Macaroni Salad Recipe

Ingredients:

• 2 cups elbow macaroni
• 3/4 cup vegan mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon agave nectar or maple syrup
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup chopped pickles or relish
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Optional: chopped green onions for garnish

Instructions:

1. Cook the Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and rinse the pasta under cold water to stop the cooking process and cool it down.

2. Prepare the Dressing: In a large mixing bowl, whisk together the vegan mayonnaise, Dijon mustard, apple cider vinegar, agave nectar or maple syrup, salt, and black pepper until well combined.

3. Assemble the Salad: Add the cooked and cooled macaroni to the bowl with the dressing. Toss to coat the pasta evenly with the dressing.

4. Add Vegetables and Herbs: Stir in the chopped red bell pepper, celery, red onion, pickles or relish, and fresh parsley. Mix everything together until all the ingredients are well combined.

5. Season to Taste: Taste the macaroni salad and adjust the seasoning with more salt and pepper, if needed.

6. Chill and Serve: Transfer the macaroni salad to a serving dish and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Garnish with chopped green onions if desired.

Enjoy your creamy and flavorful vegan macaroni salad along with your favorite summer sandwich.

Simple Vegan Broccoli Salad

Ingredients:

• 4 cups fresh broccoli florets
• 1/2 cup shredded carrots
• 1/4 cup diced red onion
• 1/4 cup dried cranberries
• 1/4 cup sunflower seeds
• 1/2 cup vegan mayonnaise
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup or agave nectar
• Salt and black pepper to taste
• Optional: 1/4 cup chopped red bell pepper

Instructions:

1. Prepare the Broccoli: Rinse the broccoli florets thoroughly and pat them dry. You can chop them into smaller, bite-sized pieces if needed. I like to steam my broccoli for 4 to 5 minutes depending on the size of the florets. You'll know it's done when it turns bright green and is tender yet still crisp when pierced with a fork.

2. Mix the Salad: In a large mixing bowl, combine the broccoli florets, shredded carrots, diced red onion, dried cranberries, sunflower seeds, and optional chopped red bell pepper.

3. Make the Dressing: In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup or agave nectar, salt, and black pepper until well combined.

4. Combine and Toss: Pour the dressing over the broccoli mixture and toss until everything is evenly coated.

5. Chill and Serve: Transfer the broccoli salad to a serving dish and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Another perfect side dish for your sandwich meal.

Classic Waldorf Salad Recipe

Ingredients:

• 2 cups diced apples (use a mix of red and green for color and flavor)
• 1 cup chopped celery
• 1/2 cup chopped walnuts (toasted if you prefer)
• 1/2 cup red seedless grapes, halved
• 1/4 cup vegan mayonnaise (or regular mayonnaise if you prefer)
• 1 tablespoon lemon juice
• Salt and black pepper to taste
• Optional: a handful of fresh mixed greens for serving

Instructions:

1. Prepare the Ingredients: Dice the apples, chop the celery, and halve the grapes. If desired, toast the walnuts in a dry skillet over medium heat until they are lightly browned and fragrant, about 3-4 minutes.

2. Make the Dressing: In a small bowl, whisk together the vegan mayonnaise (or regular mayonnaise), lemon juice, salt, and black pepper until well combined.

3. Combine the Salad: In a large mixing bowl, combine the diced apples, chopped celery, toasted walnuts, and halved grapes.

4. Add the Dressing: Pour the dressing over the apple mixture and toss gently until everything is well coated.

5. Serve: Transfer the Waldorf salad to a serving dish. If desired, you can serve it on a bed of fresh mixed greens for added color and nutrition.

This would make a great side dish to your sandwich meal, especially during the warmer months.

A few other salads that would make perfect sides for sandwiches are:

• Jello
• spinach
• bean
• tomato and cucumber
• fruit
• MYO (make-your-own)

These are just a few of our favorites. Try one, or try them all. And of course, add your sandwich of the day and you've got the perfect summer meal. We found this site with more summer salads that might pair well with sandwiches. (Link opens in a new window).

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