Here's a taco salad using the wonderful salt-free low-fat Guiltless Gourmet organic tortilla chips. I made a ancho lime dressing and served it with mango, watermelon, and raspberries.
I made some spring rolls with cucumber, pre-sauteed mushrooms, avocado, scallions and plenty of cilantro and mint. I served them with my favorite dipping sauce - equal parts low-sodium soy sauce and balsamic vinegar. (I saw Jacques Pepin do that on tv and it really is good.) I served them with watermelon slices and this Asian Coleslaw with peanut butter (I omitted the oil) that was really good.
I make tempeh salad quite frequently. I simmer tempeh cubes in a mixture of water, soy sauce, and ground coriander. Then I mix the steamed tempeh with grated carrots, scallions, mustard, and low-fat vegan mayonnaise and serve in a pita.
Finally I made this Tofu Cacciatore recipe from Healthy Girl's Kitchen and served it over brown rice spaghetti. I added some mushrooms and kalamata olives. I served it with a green salad and some thinly sliced zucchini marinated in lemon juice, garlic, and scallions.