Ruth’s Potato Salad or Sandwich Spread. Recipe Bedford,TX
1 cup, cooked carrots, broccoli, and kale or mustard greens: approximately equal parts
1 T canola oil OR 1 T miso thinned slightly with cooking water 1/2 cup soy milk 2 tsp mixed spices 1/8 tsp garlic 1 cup minced raw vegetables such as onion, bell pepper, poblano pepper, cucumber, zucchini or yellow squash, celery, bok choy
Optional: 1 to 2 T pickle relish Optional: 1 T mustard Optional: 1/2 tsp lemon juice
Salt and pepper to taste
Add cooked carrots, broccoli, and greens. Mash all.
Mix in oil or miso, milk, garlic, and spices.
Mix in raw vegetables and optional pickle relish, lemon juice, mustard.
Use as salad or as sandwich spread.
Tip: Use a variety of vegetables for health and taste.
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