Princess Jewels Salad

I developed this recipe for Charlotte. A beautiful little vegetarian who I so admire for making these choices at age 5. She needed to try something and i don't blame her for not liking some of those packaged vegetarian meat substitutes. This salad combines TVP and lentils for protein and its so colorful and has a clean delicious taste. It can be done with or without the TVP. TVP is textured vegetable protein. Basically the aftermath of making soy products. This stuff is easy to cook and I feel an important addition for vegetarian diets. Especially the little ones who need substantial protein for growing. This travels well even in warm temperatures (picnic!)since no animal ingredients are lurking. It can be served chilled or warm. Important to toss immediately so ingredients suck up the flavor.



Makes 3-4 petite lunches 2-3 grown up
Tools needed

Medium Saucepan
Large Spoon
Small bowl for dressing
Medium bowl for serving
Whisk
Strainer
Measuring cups

1 purple viking potato diced
1/4 cup tvp textured vegetable protein
(http://www.bobsredmill.com/tvp-textured-veg._protein.html)
1/3 cup green lentils

for dressing
2 TBS Olive Oil
2 TBS Lemon Juice
1 tsp lemon zest
1/4 cup finely chopped basil
1 small Roma tomato chopped
s&p to taste


For dressing
Zest lemon and squeeze juice in a small bowl. Whisk in olive oil and S&P Stir in basil and tomato. Set aside.

In a sauce pan place approx. 4 cups of water and some salt. Add lentils cook until boiling about 5 minutes. When water is boiling add potatoes. Cook for another 5 minutes. When water boils again or potatoes are done add the tvp. Remove from heat and cover until tvp is cooked . About 3 minutes.
Drain water. Place in bowl.
Immediately toss salad with dressing and serve warm.