AFC TATER TOT TOMATO SALAD
If you want to be the talk of the gathering, bring this dish. If you want to make more festive the occasion, serve this dish! Family and guests will think it’s fried chicken or shrimp salad!
What’s easier, baking some tater tots or peeling, boiling, cutting and cooling potatoes? You don’t have to give up on the traditional, but what’s wrong with trying a different potato version? Everything is right with it!!
Makes 5 cups – serving size 1/2 cup
3 c. baked tater tots, cooled to room temperature, then cut into halves or thirds depending on size
1 c. very thinly sliced celery
1/4 c. fine dice sweet onion
1 pt. red grape tomatoes, cut in half from end to end
1 t. garlic powder
1 t. dried basil
1/2 t. smoked paprika
1/2 t. ground coriander
1 t. salt or to taste
fresh grind black pepper to taste
1/2 c. daiya dairy-free BLUE CHEEZE DRESSING
1- In large bowl combine tater tots, celery, onion and tomatoes. Toss.
2- Add garlic, basil, smoked paprika, coriander, salt and pepper. Toss to evenly coat all potatoes with seasonings.
3- Add daiya bleu cheeze dressing, toss to evenly coat. Serve.
4- If making ahead, refrigerate the salad without the dressing, then add the dressing just before serving. It stays more flavorful that way.
Notes: The strong taste of the blue cheese is present no matter how little dressing you use.
Due to the filling nature of tater tots, one half cup per serving is plenty when served with other foods or not.
AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.