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Loaded Veggie Burger Salad

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Serves 2 | 

All the burger fixings, minus the meat.

Ingredients:

2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon honey
1 clove garlic, minced
1/4 teaspoon salt
Black pepper, to taste
4 cups chopped romaine lettuce
6 round dill pickle slices
1/4 cup diced red onion
2 tomatoes, chopped
1 avocado, chopped
1/2 cup cubed cheddar cheese
2 plant-based burgers, cooked and crumbled

Directions:

  1. Add the apple cider vinegar, Dijon mustard, olive oil, honey, garlic, salt, and pepper to a mason jar. Screw the lid on and shake until well mixed. Set aside.
  2. Divide the lettuce among two bowls. Top the lettuce with pickles, red onion, tomato, avocado, and cubed cheddar. Then add the crumbled plant-based burgers.
  3. Drizzle the dressing over the salads. Gently toss and enjoy!
Main Ingredient: Lettuce, Plant-Based Burger
Course: Salad, lunch, dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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