Veggie Chick'n Caesar Salad recipe

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Ingredients

1 (170 gram) package Yves Veggie Cuisine® Chick'n Veggie Tenders
½ head garlic, roasted and separated into cloves
¼ cup Spectrum® Organic Olive Oil Extra Virgin
1 tablespoon Spectrum® Organic White Wine Vinegar
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon capers
1 head romaine lettuce, washed, dried and torn
¾ cup prepared croutons
¼ cup shaved Parmesan cheese

Nutrition Info

525.3 calories
carbohydrate: 23.1 g
cholesterol: 9.4 mg
fat: 35.1 g
fiber: 5.5 g
protein: 33.1 g
saturatedFat: 6.7 g
servingSize: -
sodium: 856.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pan-sear Veggie Chick'n Tenders in a lightly oiled pan until golden tinged. Set aside.

  2. Mash roasted garlic in a large bowl. Whisk in oil, vinegar, lemon juice, grated Parmesan, capers and Dijon.

  3. Toss with Romaine.

  4. Sprinkle with croutons, shaved Parmesan, and Veggie Chick'n Tenders and serve.

Recipe Yield

2 servings

Recipe Note

It's a cinch to make a vegetarian Caesar salad for two - whisk up a simple garlic dressing, and top with quick-seared convenient Yves Chick'n Veggie Tenders.

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