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Sun-Dried Tomato, Polenta and Veggie Salad

Category Main Course
Servings 2 servings
Calories 500 calories
Skill Required Basic
Duration 50 minutes

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!



Ingredients
  • 3.5 ounces (100 grams) cornmeal
  • 3.5 ounces (100 grams) sun-dried tomatoes in olive oil
  • 1 handful arugula leaves
  • 3.5 ounces (100 grams) tofu with cumin, cubed
  • 10 radishes, cut into quarters
  • 1/2 cucumber, small cubes
  • 2 tablespoons sunflower seeds
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon red wine vinegar
Preparation
  • Pour about 1 cup (250 ml) of water in a pot, sprinkle some sea salt, and bring it to a boil.
  • 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.
  • Cover and cook the polenta on low heat for 20 to 30 minutes, whisking every 2 to 3 minutes.
  • Remove the polenta, place it on a plate and let it cool down.
  • Shape small balls of polenta. Place the polenta balls on the bottom of 2 jars (12 ounces/370 grams).
  • Squeeze the sun-dried tomatoes well and add them into the jars as well.
  • Also split the arugula in half and add it to the jars, then the tofu cubes, radishes, cucumber, and sunflower seeds. Cover the jars.
  • Make a dressing: add the olive oil in a small bowl, with some salt and red wine vinegar. Whisk.
  • Pour the dressing over the salads just before serving them. Shake the jars and serve.
Nutrition Per Serving
Calories
500 kcal
Fat
28 g
Proteins
12 g
Carbs
55 g