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HOME > Recipes > Tomato Salad

Tomato Salad

Name: Vegan Buffalo Chicken Wraps, Reinvented
Ingredients: 1 package (8 oz.) soy curls (I like Butler >) 1 to 2 cups vegetable stock or no-chicken chicken broth substitute 1 small Hass avocado ⅔ to 3/4 cup vegan mayo (such as Fabanaise) ½ cup (total) finely chopped fresh dill, flat-leaf parsley, and chives 1 lemon, juiced (1/4 cup), or 1 lime, juiced (2 tbsp.) 2 tbsp. nondairy milk Celery salt 2 tbsp. neutral-flavored oil (such as safflower) ¼ cup vegan butter or coconut oil 1 stalk celery with leafy top, finely chopped 5 cloves garlic—4 chopped, 1 pasted or finely grated Salt and pepper ½ cup Frank’s RedHot or other cayenne sauce 2 tbsp. apple cider vinegar 2 tsp. vegan Worcestershire sauce 2 hearts romaine or 4 heads Little Gem lettuce, leaves separated, for wrapping Pickled mild or hot jalapeño peppers, radishes cut into matchsticks, and sliced scallions (optional), for topping

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

18 Capri tomatoes or 2 pints large cherry tomatoes, halved
1/2 small white or red onion, finely chopped or 4 scallions, thinly sliced or 2 spring onions, very thinly sliced
1/4 cup flat-leaf parsley, chopped
A handful basil leaves, torn or cut into chiffonade
3 tablespoons EVOO – Extra Virgin Olive Oil
Salt and pepper

Preparation

Combine ingredients in shallow dish and let stand 30 minutes before serving.

Tomato Salad

Ingredients

Preparation

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