Husband-Tested in Alice’s Kitchen
Makes 4 servings
What a nice salad to make for a picnic lunch! No need to use chicken in this recipe because it calls for Butler Soy Curls. The texture is quite similar to chicken and so they are perfect for this plant based salad. Feel free to add your favorite veggies to this salad such as cucumber or zucchini or peppers. If you like things spicy, add some Sriracha or salsa. Serve it up on top of a bed of greens or as part of a sandwich with tomato and/or avocado.
Ingredients
1½ cups Butler Soy Curls
2 cups vegetable broth or No-Chicken Bouillon
Dressing Ingredients
½ cup sunflower seeds (no shells)
1 Tablespoon fresh lemon juice
1 Tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon white miso paste
1 pitted date
½ teaspoon onion powder
¼ cup water
Other Ingredients
1 carrot, grated
1-2 stalk(s) celery, diced
2 teaspoons capers or diced dill pickles
¼ cup red onion, diced (optional)
Kosher salt, to taste (optional)
Freshly ground pepper, to taste (optional)
Hot sauce, to taste (optional)
Place the Butler Soy Curls and broth into a saucepan and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Drain the Butler Soy Curls and lightly press out the remaining broth.
Add the dressing ingredients to a high speed blender and blend until smooth.
Lightly chop the soy curls on a cutting board.
Add the soy curls, dressing and other ingredients to a mixing bowl and stir well.
Keep in an airtight container in the fridge.
Nutritional Information: (1 of 4 servings excluding optional ingredients) 238 calories; 16 grams carbohydrates; 15 grams protein; 15 grams fat (2 grams saturated fat; 9 grams polyunsaturated fat; 3 grams monounsaturated fat; 0.03 grams trans-fat); 394 mg sodium; 513 mg potassium; 7 grams fiber; 5 grams sugars; 2604 IU vitamin A; 4 mg vitamin C; 94 mg calcium; 4 mg iron
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