salads: Quick and Easy Salad Recipes (Salads, Salads Recipes, Salads to go, Salad Cookbook, Salads Recipes Cookbook, Salads for Weight Loss, Salad Dressing Recipes, Salad Dressing, Salad) by Little Chef

Author:Little Chef
Language: eng
Format: mobi, azw3, pdf
Published: 2015-01-01T08:00:00+00:00

2. Toss all salad ingredients together

Vegan Tuna Salad

Ingredients:

2 cups quartered potatoes or fingerling potatoes

2 tablespoon olive oil

3 tablespoon fresh rosemary, chopped

2 heaping cups green beans, trimmed (thinner ones work better in salad, I think)

½ -1 cups cherry tomatoes, halved

6 to 8 cups mixed greens ( Ex. arugula, mesclun, butter lettuce, romaine, kale) whatever you've got

2 tablespoon olive oil

2 Juice of lemon

1 teaspoon Dijon mustard

1/2 cup basic cashew cheese

Sea salt and pepper to taste

Directions:

Preheat oven to 400.

Toss the potatoes in the olive oil.

Spread on a foil or parchment lined baking sheet, and top with rosemary, sea salt, and pepper.

Roast for 35 to 40 minutes, or until potatoes are golden brown. Remove from heat and allow them to cool. (This step can be completed a day or two in advance.)

Bring a medium pot of water to boil

Add green beans and cook for 1 to 2 minutes, or until beans are slightly tender but still have bite.

Drain them and immediately rinse under cold water to stop cooking.

Shake them dry and set aside.

Place the mixed greens, tomato, beans, and potatoes in a large salad or mixing bowl.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.