If there is one thing I love it is a really big dinner salad with a lot of depth and layers.  They are easy to make, filling, and if done right absolutely delicious.  I will admit that I didn’t always love salad.  Even now, if there is no depth or protein, I am not really interested.

I want lots of organic baby greens mixed with herbs, sprouts, pea shoots, or spinach.  Top that with seeds, nuts, berries, fruit, and some vegan protein, and I am in salad heaven.  I have several varieties that I try, but I wanted to try something new today.

I always keep Gardein protein in the freezer and I was feeling turk’y.  I decided to see how it would pair with the blueberries, asparagus, and snow peas I had in the fridge.  I pulled the ingredients out and got started.  First, I topped my organic lettuce mix with baby pea shoots, blueberries, pistachios, almonds, and pumpkin seeds.  (I keep these nuts/seeds on hand at all times.  I use them for EVERYTHING. )

Then I got started on the Turk’y. I started the turk’y in the frying pan on medium heat with a touch of Earth Balance butter.  I chopped the asparagus into bite size pieces. This went into the pan with the snow peas when I flipped the turk’y patty.  I let them saute for another 5-7 minutes before removing from the heat.

The asparagus and snow peas go directly on top of your bed of greens.  I chopped the turk’y patty into strips, made a pretty pile, then drizzled with dressing and served.

I love hot protein and veggies piled right on top of my greens.  It adds such a great dimension and wilts the lettuce just a bit.  The blueberries added a sweet, tart pop of flavor, and the nuts/seeds add crunch.  The best bits are at the very bottom of the salad after all the lettuce is gone.

Ingredients:

  • Gardein Turk’y Cutlets
  • Organic Salad Mix
  • Pea Shoots
  • Asparagus
  • Snow Peas
  • Blueberries
  • Pistachios
  • Almond Slivers
  • Pumpkin Seeds
  • Sunflower Seeds
  • Annie’s Goddess Dressing

Top salad mix with shoots, berries, nuts, and seeds.  In a frying pan, prepare turk’y on medium heat (5-7 minutes), add asparagus and pea shoots when you flip the cutlet.  Saute another 5-7 minutes until cutlet is golden brown and veggies are crisp, tender.  Top salad with sauteed veggies.  Cut Turk’y into strips add on top.  Drizzled with Annie’s Goddess Dressing.