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Peppery
Seitan Salad
- 1 pkg Green Cuisine
Wheat Cutlets (Seitan) (8 oz. or 225 grams)
shredded
- 2
tbsp (30 ml) olive oil
- 1/2 head Romaine lettuce torn into bite sized
pieces
- 1
shallot, finely chopped
- 1.5 tbsp (23 ml) Balsamic
vinegar
- 3
tbsp (45 ml) olive oil
- 3/4 tsp (4 ml) cracked black
pepper
- 1.5
tbsp (23 ml) grated parmesan (real or vegan)
- 1/2 cup (120 ml)
croutons
To
prepare the seitan, dry it between paper towels and tear into bite sized
pieces. Sauté the seitan in olive oil, turning frequently, until nicely
browned.
Combine the shallot, Balsamic vinegar, olive oil,
black pepper and parmesan and mix well. Toss with the Romaine
lettuce.
Top with the seitan and croutons. Serves
2.
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