Is it the weekend yet? We are almost there! Lunchtime still rolls around, even on Fridays, and often we’re more tired and tempted to grab fast food instead of packing or making a healthy lunch. Don’t do it! Try this savory and crunchy salad that’s full of flavor, vegan and gluten free-and will keep you satisfied and energized til dinner! The potatoes and mushrooms keep nicely and can be stored and reheated or served cold with the greens and cole slaw during your lunch break.
Mushroom and Potato with Salad Greens and Cole Slaw
Prep time: 20 mins. Servings: 2
2 cups vegetable broth
1/2 cup kale
4 small red skin potatoes
1 green onion
1 1/2 cups whole mushrooms
4 cups salad greens of your choice
2 cups Balsamic Cole Slaw-I remade this recipe using Vegenaise and we all loved it!
Seasoning salt, garlic powder, sea salt and pepper to taste
Wash the potatoes and mushrooms and slice thinly into bite sized pieces. Finely chop kale and green onion.
In a medium sized pan, pour 1/2 cup of broth and add potatoes, mushrooms, kale and onion. Cook on medium high heat and continue adding 1/2 cup of broth at a time as it is absorbed. Cook until the potatoes are soft.
Season with garlic powder, seasoning salt and a little sea salt and pepper.
Place two cups each of salad greens in two bowls. Ladle half of the potatoes and mushrooms on top of one half of the greens. Scoop one cup of cole slaw onto the other half of the salad greens and sprinkle with cracked black pepper-enjoy!