A Tale of Two Salads

Happy Labor Day!

Today I made two nice refreshing cool salads. One is my own recipe (this is my absolute favorite potato salad!), and one was adapted from a great cookbook.

First salad:

Tanya's Potato Salad Oregano:

1-2 cups cubed, cooked red potatoes
1/2-3/4 cup fresh sprouts
1 1/2 Tbsp Vegenaise
1/2 mild yellow onion, coarsely chopped
3 stalks celery, coarsely chopped
salt/pepper
5-10 sprigs fresh oregano (leaves used in salad)


Notice the importance of the fresh oregano. That's what gives this salad the amazing flavor!
Toss all ingredients in a bowl, mix well. Done. See how easy? Again, ONLY USE FRESH OREGANO!




Second salad:

Summer Tomato Salad, adapted from "Height of the Season Tomato Salad" (Local Bounty, by Devra Gartenstein)

4-5 medium/large tomatoes, chopped
1/4 cup chopped fresh basil (any kind...I used purple basil and genovese)
2-3 Tbsp balsamic vinegar
2-3 Tbsp extra virgin olive oil
sea salt to taste

Combine all ingredients in a bowl and tada! You might want to drain the tomatoes first, just to get rid of some of the extra water. At the end, you may want to refrigerate the salad a bit if you want it cold. I keep tomatoes out of the fridge so my salad is room temperature. It's up to you!

And that's the tale....of lunch today. Tonight: more roasted vegetables with polenta.

Off to do my second walk of the day...
Eat smart,
T.