Back to School Salad

Ingredients

Salad:
  • 1 Package of Cutting Vedge Plant-Based Sliced Sausage
  • 2 cups yukon gold potatoes – cut in squares
  • ¼ cup Chickpeas – drained and rinsed
  • 3 cups Baby spinach and arugula
  • ¼ cup Zucchini – diced
  • 1 Green Apple – diced
  • Red Pepper – diced
  • ¼ cup Green beans – cut into 1 inch lengths
  • ¼ Cup Parmesan Cheese
  • 2 tablespoons Walnuts
Dressing:
  • ¼ cup Dijon mustard
  • ½ teaspoon Soy Sauce
  • 1 teaspoon Lemon juice – fresh or bottled
  • ½ teaspoon Raw honey
  • 1 teaspoon Minced garlic

Directions

  1. Make the Dressing: Combine all ingredients into a bowl and whisk together. Cover and put in fridge.
  2. Potatoes and Chickpeas: Heat oven to 350 degrees F and place the potatoes and chickpeas onto a baking tray lined with baking paper. Lightly spray with oil and sprinkle some salt over. Bake for 15 – 20 minutes. Once cooked, remove from over and set aside.
  3. Walnuts: crumble the walnuts with your hands and put on a baking tray. Light toast with the potatoes for 3 to 4 minutes, then set aside to cool.
  4. Sausage: Add the Cutting Vedge Plant-Based Sliced Sausages to a non stick pan on medium-high heat and cook for 3 to 4 minutes on each side until they have some color. Cut the sausage slices into quarters and set aside.
  5. Assemble the salad in a mason jar by adding a tablespoon of the dressing to the bottom of the jar then layer green beans, potatoes, zucchini, red onion, chickpeas, apples, walnuts, parmesan cheese, sausage, and finally the spinach and arugula.  Cover with the lid and store in the fridge until ready to pack for lunch.

CONVENIENT & TASTY RECIPES For the Aspiring Home Chef

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