Healthy Chef Lilia's recipe of the month
School’s out for summer! Celebrate with a delicious twist on a seasonal favorite:
Chopped Greek Salad with Cranberry & Goat Cheese Chick’n Cutlets.
This fresh, traditional Greek dish gets a tangy boost from Quorn and looks pretty on the plate, so you can serve as a side dish at a graduation party or as a protein-rich lunch or dinner entrée at home.
Healthy Chef Lilia’s cost-cutting tip: No need to buy goat cheese for this authentic-tasting salad – thanks to Quorn, it’s already baked right in!
Ingredients-
Makes 2 servings
Prep time: 15 min
Cook time: 20 min
Dressing
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tsp fresh lemon juice
1/8 Tsp lemon zest
1/8 Tsp dried oregano
Dash garlic powder
Salt & pepper to taste
Salad
3 cups chopped, washed, dried iceberg (or romaine) lettuce
1/4 cup diced English (seedless) cucumber
4 cherry tomatoes, halved
2 Tbsp pitted Kalamata olives
4 cups pepperoncini
1/4 cup canned, drained, sliced artichoke hearts
2 Tbsp red onion, diced
1/4 cup seeded, chopped red and/or green bell pepper
2 Cranberry & Goat Cheese Chik'n Cutlets, cooked per package directions (keep warm)
Instructions-
1) Dressing- In small bowl, whisk together olive oil, vinegar, lemon juice, zest, oregano, garlic, salt & pepper until well combined; set aside.
2) Salad- In large bowl, toss together lettuce, cucumber, tomato halves, olives, pepperoncini, artichoke hearts, red onion & peppers. Add dressing; continue to toss until well mixed.
3) Divide the salad between 2 serving plates. Top each with a Quorn Cutlet; serve immediately.
Variety abounds!
* Double, triple or quadruple the recipe for a delicious, family-style side dish
* For a new flavor option, substitute Quorn Garlic & Herb Chik'n Cutlets or Quorn Chik'n Patties for the Cranberry & Goat Cheese Chik’n Cutlets
* Stuff the salad in a whole wheat pita pocket for lunch on the go