Salad of pumpkin and chestnuts with soy cheese

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This colorful salad is a nice light compliment to any vegan dinner.

Serving Size: 8

Ingredients:

• 1 pomegranate
• 300 grams pumpkin, sliced thinly and steamed
• 175 grams mixed salad greens
• 200 grams soy cheese, cut in small squares
• 200 grams chestnuts, ready to eat, from vacuum pack or canned, cut in halves and quarters
• 1 spring onions, cut in small rings
• 2 Tbs. white wine vinegar
• 6 Tbs. fine olive oil
• salt and pepper to taste

Directions:

1. Remove the seeds from the pomegranate.
2. Cut the steamed pumpkin in very fine strips or pieces.
3. Mix the salad greens, pumpkin pieces, soy cheese, and chestnuts together in a large salad bowl.
4. Make a light dressing from the olive oil and white wine vinegar, with a touch of salt and pepper.
5. Drizzle over the salad and mix.

This entry was posted on Monday, February 11th, 2008 at 10:50 pm and is filed under Chestnut, Pomegranate, Pumpkin, Salads, Soy cheese. You can follow any responses to this entry through the RSS 2.0 feed.

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