Big Salads with Soy Strips

I want to start off by saying "Thank You" to everyone who commented and wished us the best on my last post about our sweet dog, Earl. Tomorrow it will be one week, and our home and backyard just hasn't been the same. I was really moved by how many people took the time to send their thoughts our way - the online world can be very wonderful.

Well, it's time, I think, to post a new dish. Every now and then we love to have big individual salads for dinner. It's our only course, and so the salads are meals in themselves. They are chock full of wonderful, crisp, crunchy veggies. I have themes, of course, for them, and this one is with soy strips. I found a brand I really like, and in fact, I use them in several recipes. So, you can obviously change up the veggies any way you like. Below, is just our latest version, and it was delicious!



Big Salads with Soy Strips
Ingredients:

2 tsp. canola oil
2 pkgs. of Morning Star Farms Meal Starters Chik'n Strips
Your favorite veggies on hand. We had:
1 big head of Green Leaf lettuce, chopped
Red cabbage, chopped
Mushrooms, halved and sliced
Marinated red bell peppers, halved and sliced
Carrots, grated
Vegan cheese, finely grated (we used Vegan Gourmet, cheddar style)
Celery, chopped
Green onions, sliced
Your favorite salad dressing (one of mine is Annie's Naturals Shitake & Sesame Vinaigrette)

Directions:

Heat oil over medium heat in skillet. Add the strips and cook until browned, about five minutes or so. Once the strips have browned, let them cool a few minutes. Prepare the veggies while waiting and while the strips cool down. Chop the strips into small, bite-sized chunks. On individual plates, serve up the lettuce and the veggies and strips into whatever quantities everyone wants. Add a couple of tablespoons of salad dressing, and dig in! Very easy. Feeds five hungry vegans.