A fabulous vegetarian main course salad. Leftovers make a great lunch.
Organic Rice and Bean Medley Salad
Eggplant and Lentil Madras
Madras is a spicy curry sauce from southern India containing tomato, onion and coconut. We’ve tossed it with lentils and roasted eggplant to make a fabulous vegetarian dish that’s very high in fibre.
Asian Vegetable Salad
There’s a medley of wonderful Asian flavours in this beautiful salad. For a more authentic taste, use daikon radish, cut into thin strips.
Chunky Hummus Vegetable Wrap
Serve leftover hummus another day with PC Blue Menu tortilla chips or vegetables for dipping.
Chunky Hummus Vegetable Wrap is first wrap on far left in picture.
Crunchy Green Salad with Beets and Raspberry Vinaigrette
PC Lettuce Wraps are so crisp you can pick this salad up and eat with your hands! Celery and pecans give extra crunch.
Halloom is a mild cheese that is sturdy and stands up well to grilling. It has a slight squeakiness when you bite into it, like fresh cheese curds.
Maple Balsamic Fig Salad with Goat Cheese Croquettes
In the winter, sweeter Mission figs are in season, in summer the less sweet green figs. Walnuts give this salad a bitter edge to balance the sweetness of the vinaigrette and figs.
Mediterranean Burgers with Veggie Stacks
This innovative presentation with a sprig of rosemary skewered through our new Vegetarian Portobello Swiss Burger and grilled vegetables is restaurant-worthy. Skip the bun if you’re watching your carbs.
Pasta and Bean Soup
PC 8 Vegetable Cocktail is your short-cut to a fabulous soup, brimming with vegetable flavour. Whole wheat pasta and beans add fibre and make this a meal.
Perfect Picnic Green Bean and Potato Salad
Adding the vinegar-based dressing to just-boiled potatoes lets the potatoes soak up all the flavour. Eat warm right after making, or chill and pack for a picnic- no spoiled mayo to worry about!