This is one of my favorite quick dishes. You only need twenty minutes to make it. It's a well-rounded, nourishing meal and if your kids are going through an "I hate anything green" phase, as mine are, baby spinach is one of the more palatable and attractive greens that they might eat a bit of on accident, if nothing else, with this dish. I also find this meal pretty enough to serve for company. I rarely use meat analogues, but Tofurkey sausages are made with whole food ingredients and they actually taste pretty great.
ingredients 4 medium-sized red potatoes (or another kind of waxy potato - blues would be lovely), diced 2 garlic cloves, minced 1 red onion, sliced 2 celery stalks, sliced 2 vegan sausages (kielbasa or sun-dried tomato sausage from Tofurkey are great, or you can make your own ) 2 T. balsamic vinegar 2 T. white wine vinegar two pinches of crushed red pepper
2 T. parsley, minced, to garnish 2 T. chives, minced, to garnish 2 T. basil, minced, to garnish
baby spinach, to serve
instructions 1. Bring a big pot of water to a rolling boil and cook the potatoes for about twenty minutes, until easily pierced with a fork but not crumbling. Drain the potatoes very well and return to the pot.
2. While the potatoes are boiling, heat 1 T. oil in a large skillet and add the garlic, sausage and onion. Cook for about 3 minutes, stirring often.
3. Add the celery and cook for another 2 minutes, until the celery is cooked through. You don't want anything wilted or discolored for this salad, so cook quickly and lightly.
4. Pour the veggies and sausage on top of the potatoes. Add the vinegars, the herbs, crushed red pepper, and salt and black pepper to taste. You don't need to add heat; just toss gently to combine.
5. Serve the salad atop a bed of baby greens. This is best served at room temperature.