This dish is so yummy and so easy and vegan and just awesome! We usually eat this once a week for dinner. Last night I made some awesome vegan garlic bread to go with it, but you don't have to. This meal is filling all on its own. Which is another great thing about making this when you don't have time to get three burners going.
It's so yum and easy, I highly recommend this. I got the recipe from my sis in-law and everyone that has had it, liked it!
Serves 3-4
Salad Ingredients:
3 large russet potatoes diced. (any potatoes are awesome, this is just what I have this week)
Lettuce blend that you like (I use half spinach half spring blend usually)
I also added a couple of leaves of kale. Just rip it into bite sizers
a little sliced red onion
any veggies you like in salad
I added cucumber last night and usually use green or red pepper
Method:
You can bake the the potatoes for an hour at 350 beforehand if you like. This makes them crispier, but I used a lot more oil this way. If you do make sure they have cooled.
Dice your potatoes. Fry them in an olive oil coated pan around medium until very crispy. This will take almost 30 minutes.
In the meantime just get your salad ready. Add all the ingredients to a large bowl and set in the fridge.
Dressing Ingredients:
1 clove garlic minced
a good drizzle of olive oil
splash of apple cider vinegar
Squeeze of lemon
Salt and Pepper to taste
It's hard to say how much, this is all to taste. However, do two times as much oil to vinegar.
It doesn't take a lot to dress the salad
Method:
Add garlic and lemon to bowl. Slowly add in some olive oil and whisk at the same time. Add some vinegar and keep whisking. Salt and Pepper, taste. Adjust as needed. Set aside.
Once the potatoes are done, dress your salad. Just enough, don't soak it. Add the potatoes on top. Top with a bit of salt and pepper.
Serve hot!! SOoo Good, and so easy!!
Italian Bread
butter with Vegan butter
Sprinkle with salt pepper
garlic powder
nutritional yeast
Broil on low for 5ish minutes!! mmmm
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