Vietnamese Mango Salad: Sliced mango is dressed with sugar, lime and sesame oil to bring out the dish’s sweet, sour and umami flavors. Fresh chili and onion do their part to add some heat to this refreshing salad. This recipe comes to us from Michael of Herbivoracious.
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Vietnamese Mango Salad: Sliced mango is dressed with sugar, lime and sesame oil to bring out the dish’s sweet, sour and umami flavors. Fresh chili and onion do their part to add some heat to this refreshing salad. This recipe comes to us from Michael of Herbivoracious.

cookingchannel: This Tofu Salad With Chive-Ginger Oil is packed with enough protein to make it a filling main dish. Leftovers, if there are any, are brown-bag worthy, but keep the dressing on the side and add if before you eat so the greens don’t get soggy. Click here for this Meatless Monday recipe!
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cookingchannel:

This Tofu Salad With Chive-Ginger Oil is packed with enough protein to make it a filling main dish. Leftovers, if there are any, are brown-bag worthy, but keep the dressing on the side and add if before you eat so the greens don’t get soggy.

Click here for this Meatless Monday recipe!

On This Monday’s Menu: Asparagus Wild Rice Frittata, Ratatouille Wraps, Chili Con Lentils, and Blood Orange Fennel Salad. Get the recipes at http://www.MeatlessMonday.com!

Asparagus with Orange Vinaigrette: Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot. This recipe comes to us from Kristina of FormerChef.com.
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Asparagus with Orange Vinaigrette:

Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot. This recipe comes to us from Kristina of FormerChef.com.