I knocked up this salad at lunchtime to take to the beach, and it was awesome – really tasty, wonderful flavours and textures. My young daughter loved it too, which is saying something as she is a fussy one ! The combination of sweet and savoury lingers on, and makes you feel as though you are eating your main meal and dessert together, except that the flavours really compliment one another. An excellent treat for home, picnics and beach trips too. Keeps well in the fridge when covered in an airtight container. YUM !
1 red apple, cut into squares
1 cup of sweetcorn
salted black olives, either roasted or toasted ones preferably – as many as you like
12 mushrooms, sliced and fried in olive oil in a griddle pan, and set aside
1 medium sized red onion, cut into rings, and fried in a griddle and set aside
1 small red bell pepper, cut lengthways, and fried in a griddle pan and set aside
200g gluten-free pasta (I used Barilla fusilli) boiled according to label instructions
1 cup pineapple cubes (I used tinned in their own juices)
1 cup vegan mayo – added some tomato ketchup to turn it into thousand island dressing
salt to taste
a little garlic granules
sprigs of fresh mint
Place all the ingredients in a large bowl, and mix with a wooden spoon, then serve in a serving bowl, and garnish with fresh mint sprigs. Serve and Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010