Tempt the taste buds with this delightfully crisp and crunchy carrot puff salad.
Ingredients, Serves 2
1 box Dr. Praeger’s Carrot Puffs
1 cucumber (cut into thin slices)
1 ½ cups assorted cherry tomatoes
1 cup parsley (roughly chopped)
½ red onion (sliced thinly)
1 Tbsp. olive oil
1 Tbsp. vinegar
Salt and pepper to taste
– Preheat oven or toaster oven to 450°F.
– Place a single layer of Puffs on an ungreased baking pan. Bake approximately 6 minutes, carefully rotate Puffs and bake 5 minutes, carefully rotate Puffs again and bake approximately 5 more minutes until heated through and well browned.
– In a large bowl, toss tomatoes, onion, cucumber, and herbs with olive oil, vinegar, salt and pepper.
– Fill two large bowls with veggies, top with warm Puffs and serve!