Recipe by: Mito
Servings: 2

1 bag field salad
1 can sweet corn
5 mushrooms
2 tbs raspberry vinegar
6 tbs water
salt
pepper
mixed frozen salad herbs
optional: 1 oz tofu or smoked tofu

Wash field salad, slice mushrooms and toss it together with the corn into a bowl. Mix vinegar, water, salt, pepper and salad herbs and pour over the salad.

If you don’t mind the additional fat, cube 1 oz of smoked tofu and roast it in a non-sticky pan. If you’re using plain tofu, season with soy sauce and add to the salad. (use low-fat variation if you can get it)

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