Vegan Salad Recipe
This is the recipe for my home made Linda’s Entree’ Vegan Salad
Yield 3 large servings
2/3 c cooked, drained lentils. Cook it separately from the Basmati brown rice and the wild rice. Takes 15 to 20 minutes. Cool
1/2 c. cooked Basmati brown rice
1/2 c. cooked wild rice. The two rices can be cooked together. Cool.
1/3 c. chopped Manzanilla green olives
¼ c. chopped fresh onion
1/3 c. dried cranberries
1/4 c. chopped roasted unsalted peanuts
1/2 c. chopped Granny Smith apple
Combine all the above ingredients in a large bowl.
In a separate bowl, combine ¼ c. mayonnaise ( or your favorite vegan alternative) and 1 Tbls. Basalmic Vinegar. Stir to thoroughly blend. Gently blend in to the other ingredients. Serve over leaves of romaine.
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