Salade d'émincé protéiné à base de plantes style grecque

Name: Salade d'émincé protéiné à base de plantes style grecque avec olives et feta
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 200 g Plant-Based Protein Shreds; 113 g Baby Spinach; 1 unit(s) Tomato; 1 unit(s) Mini Cucumber; 4 g Garlic Salt; 2 tbsp Mayonnaise; ¼ cup Feta Cheese, crumbled; 30 g Mixed Olives; 1 tbsp White Wine Vinegar; 4 g Mediterranean Spice Blend; 0.06 tsp Salt*; 0.06 tsp Pepper*; ¼ tsp Sugar*; 1 tbsp Oil*

avec olives et feta

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Y a-t-il quelque chose de meilleur qu'une vinaigrette grecque classique et crémeuse? Ce soir, de la protéine à base de plantes aux épices méditerranéennes est servie sur une salade à la grecque avec des poivrons et des tomates. Les olives saumurées et la feta apportent la touche salée parfaite!

Ingredients: Plant-based protein shreds • Spinach • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cucumber • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar • Garlic salt (salt, garlic powder, silicon dioxide) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract).

Allergens:

Egg

•Senf

•Milk

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

113 g

Baby Spinach

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

4 g

Garlic Salt

2 tbsp

Mayonnaise

¼ cup

Feta Cheese, crumbled

30 g

Mixed Olives

1 tbsp

White Wine Vinegar

4 g

Mediterranean Spice Blend

Not included in your delivery

0.06 tsp

Salt*

0.06 tsp

Pepper*

¼ tsp

Sugar*

1 tbsp

Oil*

Nutrition Values

Calories500 kcal

Fat43 g

Saturated Fat6 g

Carbohydrate13 g

Sugar3 g

Dietary Fiber3 g

Protein21 g

Cholesterol20 mg

Sodium1830 mg

Trans Fat0.1 g

Potassium500 mg

Calcium175 mg

Iron2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl

•Measuring Spoons

•Large Bowl

•Whisk

•Large Non-Stick Pan

Cooking Steps

Before starting, wash and dry all produce.
Slice cucumber into 1/4-inch rounds.
Cut tomato into 1/2-inch pieces.
Drain, then roughly chop olives.

Add plant-based protein shreds, garlic salt, 1/2 tbsp (1 tbsp) oil and half the Mediterranean Spice Blend (use all for 4 ppl) to a medium bowl. Toss to coat. Set aside.

Add mayo, vinegar, 1/4 tsp (1/2 tsp) sugar and half the feta to a large bowl.
Season with salt and pepper, then whisk to combine. Set aside.

Heat a large non-stick pan over medium-high heat.
When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.**

Add spinach, cucumbers and tomatoes to the large bowl with dressing. Toss to combine.

Divide salad between plates. Top with protein shreds.
Sprinkle olives and remaining feta over top.

If you've opted to get plant-based protein shreds, prep and cook the same way as the recipe instructs you to cook chicken, tossing occasionally for 6-8 min, until cooked through.**

Top salad with protein shreds.