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July 5, 2012

Chopped Green Salad

A hearty, adaptable main dish

  • Healthy and versatile, this salad is a meal in itself. Michelle Riley/HSUS

Serves 2 generously

1 cucumber
2 celery stalks
1 green onion
1/2 cup alfalfa or broccoli sprouts
6 cups (or one bag pre-washed) romaine, green leaf, and/or Boston lettuce
6-10 fresh basil leaves
1/3 cup pumpkin seeds
1 cup MorningStar Farms® Meal Starters® Chik'n Strips
1/2 cup uncooked quinoa
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
Fresh fruit for garnish (optional)

Cook quinoa according to package instructions and let cool to room temperature.

Sauté Chik'n Strips according to package instructions

Wash and chop the vegetables, combining on a cutting board or bowl. Drizzle with the olive oil, red wine vinegar, and Dijon mustard, tossing to lightly coat the vegetables.

Spoon 1 cup cooked quinoa onto a plate, cover with the salad ingredients, and top with Chik'n Strips and pumpkin seeds. Add fresh strawberry or other fresh fruit as garnish, if desired.

Tips: There are endless variations you can try with this recipe: add avocados, sunflower seeds, tofu, white beans, olives, etc.

Recipe by Rachel Querry.

Nutrition

All figures are per serving (assumes two servings).

Calories: 718
Fat: 40 g
Carbs: 53 g
Fiber: 9 g
Protein: 47 g
Sodium: 931 mg

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