Tomato and Pineapple Salad
Take three or four large firm tomatoes. Cut a slice off the stem end
and scoop out the centres. Mix the pulp with tiny cubes of pineapple and chopped
parsley. Put the mixture back into tomato cases, and serve in a bed of lettuce
with vegan mayonnaise if desired.
Source: Vegan Cooking by Eva Batts
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