Tossed Salad Meal
The idea is to make up a salad with whatever salad ingredients you
have at hand.
Try to choose colourful ingredients.
Crispy potatoes get plonked on the top, then goes the salad
dressing on top again.
To convert any of these ingredients into US measurements please
use this
Quantity Conversion Chart
Ingredients:
Whatever salad ingredients you can find in your fridge or
garden
Potatoes sufficient for the number of people invited
1 tablespoon oil
garlic salt
1/2 small tub of natural yoghurt
1/2 small tub of sour cream with garlic and parsley
Method:
Scrub and microwave the potatoes until cooked. If you have
large potatoes then cut them into wedges. If you
have small potatoes just cut them into four pieces.
Brush with oil and sprinkle with garlic salt. Cook in
the oven at 180 degrees Celsius (350 degrees Fahrenheit) until the potatoes are golden.
Mix the yoghurt and the sour cream in a small bowl. In
the mean time prepare your colourful salad. When the
potatoes are cooked and crispy, quickly pile them in a mound
on top of the salad. Drizzle the dressing over the top and
serve immediately.
Notes:
Teenagers love this salad.
Food Facts:
There are literally thousands of potato varieties. Potatoes
include both protein and fibre and are high in complex
carbohydrates. They contain vitamins B, C iron and potassium.
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