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.
- Gardein Turk’y Cutlets
- Organic Salad Mix
- Pea Shoots
- Snow Peas
- 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.