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.

For U.S. measurements and oven temperatures 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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