This salad was inspired by the late-night cravings of a dear friend and fellow night-owl. This is a basic Midwestern mayo salad gone vegan. The basic core of the recipe is mayonnaise, peas and beets. but you may add the spices I did, green beans, fresh, raw, frozen, or canned, use more or less vegan mayonnaise – use the high fat but just-like-the-real-deal VEGANAISE, or something more low-cal… vary it however you like it. I was in a hurry and not feeling well so I whipped up a lazy-version with CANNED veggies.
I used these…
Ingredients;
1 can sliced beets (then chopped)
1 can peas
1 can french style beans
1 cucumber (diced small)
1 table-spoon Veganaise mayo
1 table-spoon plus Nasoya mayo (use as much vegan mayonnaise as you like to just coat everything but not be a mayo-mess)
1 small shallot (or freeze dried shallots)
1/8th tea-spoon garlic powder (or more to taste)
seasonings to taste (I used Thyme, garlic salt, fresh cracked pepper – use what you like)
chopped chives
fresh dill
If using canned veggies, drain and rinse them, mix with the ingredients above and refrigerate for at least an hour.
VOILA:
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