I way overindulged this weekend. And like most Mondays I am back at it, and I am all about
that bass salad. We eat a lot of salads at Casa de Crews. Jason could pretty much live off of the same ol’ salads everyday and be just fine.
I get bored easily, and am always finding new ways to jazz up a salad. “Jazz up a salad.” Did I just say that? I need to find some hobbies, you guys. Or at least maybe one of those word of the day desk calendars.
…back to salads. I need variety okay? But salads are good for you, and super filling, and the best way to get back on track with your eating if you ate all the food over July 4th weekend like me.
I’m on a fruit kick lately (clearly, because I threw some blueberries in a coleslaw dish last week), and am always looking for ways to get more fruit and veggies into my diet. So I thought why not jazz up my Monday salad (really, I need a new word here, guys) with grilled fruit, fresh berries, and a MorningStar Farms veggie chicken patty.
When I was at Target, grocery shopping for the week, I saw that all of the MorningStar Farms veggie patties were on sale, so really adding them into my salad this week was a no brainer.
I asked my ‘grill-master’, Jason (ha) if he’d throw some fresh fruit, and the Chik Patties on the grill for added flavor. It took like no time at all, so while he took care of the food outside, I chopped the rest of the ingredients inside, and mixed a tasty honey-lime vinaigrette that I want to put on all the salads, for the rest of my days. #dramaticmuch
Use whatever fresh produce you like! I’m not actually a huge fan of raw onions on salads, but Jason is. I mixed romaine and spinach, and added feta. The fresh veggies, with the grilled pineapple, and crunchy veggie patties make this salad a win for yo’ Monday. Make it, and save me a bite…
- 2 MorningStar Farms Chik Patties Original
- 4 cups lettuce of choice, chopped
- 4 pineapple slices
- 1 cup fresh blueberries
- 1/4 cup red onion, chopped
- 1 avocado, cubed
- 1/2 cup feta cheese
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 limes, juiced
- 2 tsp raw honey
- sea salt, to taste
- Heat Grill. Add chicken veggie patties, pineapple slices, and limes to grill. Cook 6-8 minutes.
- Combine all other salad ingredients.
- Whisk together dressing, and refrigerate until ready to serve.
- Toss salad with dressing when ready to serve.
Veg of Allegiance: Pledge to go meatless for a number of meals! Participants can enter for a chance to win prizes. If you want a chance to win prizes, please add #VEGALLEGIANCE and #SWEEPSTAKES to your Veg of Allegiance. Then post your image, video, or text online. Get more info here.
I was impressed with all the recipe ideas on the MorningStar Farms website – make sure to visit and see for yourself.
Do you ever go meatless at mealtime? If so, what are your fave recipes? I’m always looking for inspiration