Veggie Chickn Caesar Salad

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.

INGRIDIENT

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

DIRECTION

Step: 1

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

Step: 2

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

Step: 3

Toss with Romaine.

Step: 4

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

NUTRITION FACT

Per Serving: 525 calories; protein 33.1g; carbohydrates 23.1g; fat 35.1g; cholesterol 9.4mg; sodium 856.9mg.

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