Onion Crunch® Salad Recipes

Onion Crunch® Middle Eastern Bean Salad

1 15oz can of Fava Beans
1 Tomato (diced) 2 green onions (finely chopped)
1/4 c olive oil
1/4 c lemon juice
1/2 tsp. salt
1/2 tsp garlic powder
Loeb’s ONION CRUNCH® and a sprig of mint for garnish (optional)
Adjust all seasoning to taste

Empty entire contents of can (Fava Beans) into pot and heat over medium heat till boiling.
Put tomato and green onions into bowl Drain liquid from pot and add beans to bowl, top with tomato and green onions Add salt, garlic powder, lemon juice, and olive oil Toss all ingredients together Sprinkle Loeb’s ONION CRUNCH® around exterior edge of bean salad and garnish with sprig of mint atop center.
Serve with pita bread or chips

Onion Crunch® BBQ Chicken Salad Recipe

BBQ Chiken Salad

1. BBQ Chicken Chunks
2. Fresh Chopped Romaine
3. Tomato
4. Grated Cheese
5. Choice of homemade dressing (BBQ Ranch, Ranch, Thousand Island, or Sweet Georgia Clay Mustard Sauce)
6. Real Bacon and yes a generous helping of Onion Crunch® for that extra zing!

Onion Crunch® Southwest Crunchy Quinoa Salad

quinoa Salad

2 tablespoons fresh lime juice
2 tablespoons unsalted vegan margarine, melted and cooled
1 tablespoon extra virgin olive oil
1 teaspoon organic sugar
dash of cumin
1 cup uncooked quinoa
2 cups vegetable broth
1 (14 to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions, chopped
1/4 cup chopped fresh cilantro
1/2 to 3/4 cup Onion Crunch®
Salt & Pepper, to taste

Mix lime juice, butter, oil, sugar, dash of cumin, 1/2 teaspoon salt, and 1/4teaspoon pepper together in a large bowl. Meanwhile, cook the quinoa with the 2 cups of vegetable broth. When cooked, set aside to cool.

Once cooled, add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste. Serve and sprinkle with a good helping of onion crunch®. Can be served at room temperature or chilled.

Onion Crunch® Tarragon Tofu Salad in Avocado Boats

tarragon tofu Salad

By Carolyn Scott-Hamilton, AKA The Healthy Voyager

1 16oz block firm tofu, pressed, drained and crumbled
3 tablespoons mayonnaise or veganaise
1 chopped shallot
1 teaspoon white wine vinegar
1 tablespoon chopped tarragon
salt and pepper
2-4 small ripe avocados
Onion Crunch®, for garnish

Mix all the ingredients, except for the avocados well, to create an "egg salad" type consistency. When all fully incorporated, slice the avocados in half, remove the pits and scoop generous amounts of the tofu salad into the well in the avocado left by the pit. Serve, top with Onion Crunch® and enjoy!

Onion Crunch® Tofu and Snow Pea Stir Fry Salad

tofu snow pea Salad

By Carolyn Scott-Hamilton, AKA The Healthy Voyager

1 16 oz block tofu, pressed, drained and cubed
14 ounces vegan chicken broth (store bought or made from vegan chicken bullion)
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce or wheat free tamari
3 teaspoons toasted sesame oil, divided
2 tablespoons tahini, or cashew butter
1 tablespoon minced fresh ginger
2 cloves garlic, minced
1 pound snow peas, trimmed and thinly slivered lengthwise
2 tablespoons chopped cashews
Onion Crunch®, for garnish

Place tofu in a medium skillet or saucepan and add broth; bring to a boil. Cover, reduce heat to low, and simmer gently until cooked through, 10 to 12 minutes. Transfer the tofu to a plate or bowl to cool. Cool and refrigerate the broth, reserving it for another use.

Meanwhile, whisk vinegar, soy sauce, 2 teaspoons sesame oil and tahini (or cashew butter) in a large bowl until smooth.

Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in slivered peas and cook, stirring, until bright green, 3 to 4 minutes. Transfer to the bowl with the dressing.

Add the tofu to the bowl with the peas; toss to combine. Serve sprinkled with cashews and Onion Crunch®.

Guacamole Salad with Onion Crunch® 


By Melomeals

1 large Has Avocado, medium chop
1/2 small red onion, minced
1 cucumber, medium chop
2 roma tomatoes, medium chop
1 jalapeno (take seeds out for less heat)
juice of 1 lemon
Salt/Pepper to taste
Pinch garlic powder
1/2 cup chopped cilantro
1 tbsp fresh basil
3 tbsp Onion Crunch® or french fried onions (optional)

Chop veggies and mix everything together in a bowl
Allow mixture to sit for at least 15 minutes before serving.

Five Organic Grain Salad Toasted with Sweet Shallot vinaigrette and Original Roasted Onion Crunch

2 cups oven toasted organic quinoa
2 cups oven toasted organic spelt seed
2 cups oven toasted organic farrow
2 cups oven toasted organic red lentils
2 cups oven toasted organic wheatberries

Mix all grains together and toast in oven (on a non stick pan) at 350F for 20 minutes, or until they are a nice. golden brown.
Set aside and cool to room temperature for one hour.

3 cups organic diced dried fruits - cherries, cranberries, raisings, apples and mango.
1 cup oven toasted black walnuts-chopped
2 cups orignial roasted onion crunch

Sweet Shallot Vinaigrette

½ cup pressed extra virgin olive oil
Juice of 3 fresh lemons
2 Large shallots, peeled, finely chopped and sauted until soft
2 TBLSP. finely chopped fresh thyme
2 TBLSP. finely chopped fresh italian parsley
1 TBLSP. finely chopped fresh rosemary

Pureee all dressing ingredients in a blender or food processor until emulsified.
Place all ingredients in a large mixing bowl, and combine throughly
Season to taste with freshly ground sea salt and black peppercorns.