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Friday, December 10, 2010

Light and colorful field salad

This salad can be a not-so-boring meal option for when you want to take it easy on the carbs, or can be served next to a more consistent main course. Field salad looks and tastes nice but is not very commonly found in people's diets, mostly because no one hears of anything you can do with it. Well, here is one way to have it. Enjoy.

Ingredients (serves 2 as single course, serves 2-3 as side dish):
  • 1 casserole of fresh field salad (100 g)
  • 1 little carrot
  • half a leek
  • 1 and a half big bell peppers of mixed colors (we used yellow and green)
  • a ratio of unsalted, natural tofu (25-30 g)
  • 2-3 tablespoons of cream (or light yogurt if you're a diet nazi)
  • a pinch of salt
  • a dash of freshly ground pepper
  • some olive oil
  • optionally 2 tablespoons of freshly squeezed lemon juice

Prepare your vegetable ingredients and also have a big salad bowl ready:

Cut the leek, the bell peppers and the carrot into fine pieces and put them in the salad bowl:

Cut the tofu into little pieces:

Add the fresh field salad leaves to the bowl. Put the cream, olive oil, salt and pepper (and optionally lemon juice) to a glass or cup:

Add the tofu to the salad bowl:

Mix the salad dressing in the glass with a spoon and add it to the salad. Mix it with the main salad and you're done. Dig in!

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