Colorful salad bowl

Ingredients for 2 servings:

• 125 g mixed leaf salad
• 4 tbsp red cabbage, pickled
• 10 date tomatoes
• 1 onion(s)
• salt and pepper
• Balsamic vinegar
• 6 tbsp water
• 4 tbsp nutritional yeast
• 2 tbsp white wine vinegar
• 1 tbsp mustard
• 1 tsp agave syrup
• 1 tsp garlic powder
• salt and pepper
• 400 g potatoes
• 8 mushrooms, brown
• 2 carrots
• 1 tsp smoked paprika powder
• oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with an oil-free dressing

Preheat the oven to 200°C (top/bottom heat). Wash, dry, and dice the potatoes. Toss them in a bowl with a little oil, salt, pepper, and paprika and place on the baking tray. Slice the mushrooms, toss them with a little oil, salt, and pepper, and place them on the baking tray. Finally, slice the carrots, toss them with oil, salt, and pepper, and also place them on the baking tray. Bake in the oven for 20 minutes, until the potatoes are tender and lightly browned. Finely dice the cherry tomatoes and onion and toss them in a small bowl with salt, pepper, and a dash of balsamic vinegar. Mix the dressing ingredients. Wash the lettuce and spin dry. Toss it with the dressing in a large bowl and divide it between 2 bowls. Finally, arrange the vegetables decoratively around the lettuce. Tip: You can find a recipe for sweet and sour pickled red cabbage in the recipe overview on my profile page.