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Sun-Dried Tomato, Polenta and Veggie Salad

Do you want to eat less meat but don’t have many ideas about what foods to make? This sun-dried tomato, polenta, and veggie salad should do the trick. It also has tofu and sunflower seeds, and it’s full of tasty nutrients!
Do you want to eat less meat but don’t have many ideas about what foods to make? This sun-dried tomato, polenta, and veggie salad should do the trick. It also has tofu and sunflower seeds, and it’s full of tasty nutrients!

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Ingredients

3.5 ounces of cornmeal
3.5 ounces of sun-dried tomato es in olive oil
1 arugula leaves
3.5 ounces of tofu with cumin, cubed
10 radishes es, cut into quarters
½ cucumber, small cubes
2 tablespoons of sunflower seeds
2 tablespoons of olive oil
½ teaspoon salt
1 teaspoon red wine vinegar

Ingredients

Steps

1
Done

Pour about 1 cup (250 ml) of water in a pot, sprinkle some sea salt, and bring it to a boil.

2
Done

To make the polenta, gradually add the cornmeal in the water. Use a small balloon whisk and whisk vigorously until it thickens, to avoid the forming of lumps.

3
Done

Cover and cook the polenta on low heat for 20 to 30 minutes, whisking every 2 to 3 minutes.

4
Done

Remove the polenta, place it on a plate and let it cool down.

5
Done

Shape small balls of polenta. Place the polenta balls on the bottom of 2 jars (12 ounces/370 grams).

6
Done

Squeeze the sun-dried tomatoes well and add them into the jars as well.

7
Done

Also split the arugula in half and add it to the jars, then the tofu cubes, radishes, cucumber, and sunflower seeds. Cover the jars.

8
Done

Make a dressing: add the olive oil in a small bowl, with some salt and red wine vinegar. Whisk.

9
Done

Pour the dressing over the salads just before serving them. Shake the jars and serve.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

500 kcal
Calories
55 g
Carbs
12 g
Protein
28 g
Fat

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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