In an effort to win the war against eating too much bread, I made this veggie burger salad. It was quite tasty, I must say.
I cannot tell you the brand of the burger, because it was a vacuum sealed two pack that I found in the freezer. It was chock full of vegetables, not soy. I cooked one for Andy and myself on the stove in my cast iron pan. While it was cooking, I chopped a romaine and spring mix for a hefty high nutrient low calorie base. Then I thinly sliced red onions,and quartered cherry tomatoes. I always find that grape and cherry tomatoes have the most flavor in the off season. I feel guilty for eating them because they are out of season, but my inner Italian won’t let me not consume tomatoes year round. I dressed my salad with a few cranks of Trader Joe’s everyday seasoning, and then I drizzled a small amount of my favorite light blush dressing. When the burger was browned on both sides, I placed it atop my salad, and gave it a little squeeze of ketchup and mustard. It was the perfect size lunch. Not too big, not too small.
Love this idea! I've never thought to top a salad with a veggie burger. Now, I can't wait to try it.
ReplyDeleteI'm a fellow IIN grad. Isn't the program incredible? Talk about life changing!
I'm having a Cooking Light Cookbook Giveaway if you're interested. It's not Vegan, but lots of veggie focused recipes in it and lots of great pictures for learning techniques.
Martha,
DeleteI am glad you like the salad. I love a bite of burger with a bite of salad, it is hearty, but without the extra carbs.
I loved the IIN program. It was the most enlightening experience. I think schools could use a model of health education like IIN teaches. I would love to enter giveaway, tell me how.