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.

This entry was posted in Dressings and Sauces, Main course, Salad and tagged , , , . Bookmark the permalink.

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