Winter Greens Salad

Winter Greens Salad


For Grilled Lemon-Thyme-Garlic Dressing:

  • 6 lemons, halved and grilled
  • ¼ oz. chopped shallots
  • ½ oz. minced garlic
  • 4 oz. rice wine vinegar
  • 1 oz. orange juice
  • 1 tsp. balsamic vinegar
  • 1 oz. honey
  • ¼ oz. minced thyme
  • Kosher salt and freshly ground black pepper
For Salad:
  • 6 oz. red bell pepper, sliced into strips
  • 6 oz. yellow bell pepper, sliced into strips
  • 10 Gardenburger® Veggie Vegan Patties
  • 3 lemons, paper-thin slices, seeds removed
  • 5 oz. arugula
  • 5 oz. watercress
  • 2 oz. red leaf lettuce, shredded
  • 3 oz. romaine lettuce, shredded
  • 5 oz. radicchio leaves
  • 5 oz. endive leaves
  • 2 ½ oz. pine nuts, toasted

  1. Juice the lemons over a strainer into a blender. Add shallots, garlic and rice wine vinegar, blend. Add orange juice, balsamic vinegar, honey and thyme, season with salt and pepper. Transfer to a bowl, refrigerate until service.
  2. Grill red and yellow peppers together until softened. Set aside and keep warm.
  3. Cook Gardenburger® Veggie Vegan Patties according to package instructions. Slice into strips, set aside and keep warm.
  4. Grill lemon slices on both sides until softened and grill marks appear. Cut slices into half-moons and set aside.
  5. Combine arugula, watercress, red leaf lettuce, romaine lettuce, radicchio and endive.
  6. Toss 1 oz. grilled pepper strips and about 3 oz. Gardenburger® Veggie Vegan strips with about 1 oz. Grilled Lemon-Thyme-Garlic Dressing. Place 2 oz. of lettuce mix onto a salad plate.  Top with the pepper and Gardenburger® Veggie Vegan patty mixture, garnish with several grilled lemon slices and ¼ oz. toasted pine nuts.