A Salad Meal

This salad is a meal in itself and makes a lovely Sunday Brunch.
2 Lbs 900 gm kipfler potatoes, washed and halved
salt and pepper to taste
8 oz 225 gm button mushrooms
2 cloves garlic, crushed
2 oz 50 gm vegan margarine
1 baby cos lettuce, leaves removed and torn
4 vine ripened tomatoes, sliced in wedges
1 cup of basil leaves
4 oz 100 gm tofu, crumbled
red wine vinaigrette
2 Tblsp red wine
1 Tblsp olive oil
1 clove garlic, crushed
1/2 tsp sugar
Place the ingredients for the red wine vinaigrette in a jam jar with a lid and shake to combine. Set aside.
Preheat the oven to 200 C, 400 F, Gas Mark 6. Place the potatoes on a baking tray and toss with olive oil and salt. Roast for 45 minutes until golden and crisp. allow to cool.
Place the button mushrooms in a bowl with the crushed garlic and margarine. Microwave for 1 minute until cooked. Drain and allow to cool.
Place the potatoes, mushrooms, lettuce, tomatoes and basil in a serving bowl and drizzle over the vinaigrette. Toss to combine. Sprinkle over the crumbled tofu.
Serves 4 people.
This is colourful, appetising and filling. Enjoy.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Dressings and Sauces, Main course, Salad and tagged , , , . Bookmark the permalink.

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