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Linda's recipes

Four Seasons Salad

From: Linda McCartney’s Home Cooking, p. 75

A great combination of different ingredients usually to be found in the fridge to make a crispy and colourful salad.

Linda served this salad with a mayonnaise dressing; for a lighter vegan version I tried a dressing made of:
1 tsp. vegan mayonnaise, 1 tbsp. plain plant-based yoghurt, 1tsp. mild mustard, 1 tbsp. vinegar, 1 tsp. agave syrup and salt and freshly ground black pepper to taste. When blending the dressing with a stick blender, add 1-2 tbsp. of water and blend until all ingredients are combined and creamy.

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