This recipe is something I came up with last evening and my boyfriend told me that it tasted just like the ones that you can buy at the supermarket. He would have never guessed that it was home-made and vegan!
At the end of this post, I also share two tips on how to prepare salads.
4 teaspoons of vegan mayonnaise
1 teaspoon of mustard
2 flat teaspoons of sugar
1 teaspoon of sunflower oil
salt, black pepper, paprika
Mix all the ingredients in a bowl and season to taste. Let it sit for about 10 minutes while you prepare the salad.
This recipe is enough for a big salad which serves about 2-3 people as a main dish or 4-5 people as a side. Below is an example for a salad that uses all of the dressing.
Tip #1 Salad for picky eaters
half a head of lettuce
1 red bell pepper
half a can of corn
1 can of kidney beans
8 cherry tomatoes
all in separate bowls because I don't like tomatoes in my salad and he doesn't like raw red bell pepper. He also had a few pieces of grilled chicken with it.
Keeping all the ingredients in separate bowls can be a good idea for a family, especially if some family members are picky eaters or if they have allergies. It is also helpful when you have guests that don't eat meat or are vegan, because you can put the meat/cheese/eggs or whatever you want to add to your salad in a separate bowl. That way, everybody can have a salad with the things that he or she likes.
Tip #2 Salad to go
When you take a salad to work or to school, the leaves can often wilt or get soggy. The dressing might even spill and ruin your bag or backpack as food containers don't always seal tight.
In that case, you can keep little jars from spices (this one is from sambal oelek, a chili paste), clean them and pour in the dressing. The salad won't wilt but it will stay fresh and you can pour as much dressing as you like onto your salad at lunch time.
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