I love salads for dinner, especially when it's hot out. I hate that feeling of going to bed stuffed, so a dinner like this is the perfect solution. This is my riff on a Greek salad, which uses vegan "chicken" to make it meal. Spend the money and get a really good feta: it will make the salad. And feel free to add chopped red onion to make it more authentic. I'm not a fan, so it's not included, but it would probably taste great if you like that sort of thing. Serve it with a hunk of bread and a lovely Dutton-Goldfield Pinot Blanc and life will be pretty good.
For the "chicken":
60z (1/2 pkg) Quorn Chick'n Tenders
1 Tbsp EVOO
Lemon pepper seasoning to taste
Heat oil in a skillet on med/high heat and cook tenders with seasoning until heated through. Remove from heat and set aside.
For the dressing:
4 Tbsps red wine vinegar
4 Tbsps EVOO
1 Tbsp dijon mustard
1 Tbsp fresh squeezed lemon juice
1 teaspoon Italian herb seasoning
Shake ingredients in a jar.
For the salad:
8oz organic romaine lettuce, chopped
1 organic avocado, chopped
1/2 organic cucumber, peeled, seeded and chopped,
1 handful organic cherry tomatoes, sliced in half
1/4 cup kalamata olives, sliced in half
2-3 oz organic feta
Combine ingredients in large bowl and toss with dressing and chick'n.