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.