with Spinach Caesar Salad
Lemon-pepper and Parmesan impart plant-based protein shreds with classic Caesar salad flavours. It's simple, convenient and delicious. Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Spinach • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • 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) • Lemon • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Ciabatta Roll
1 unit(s)
Parmesan Cheese, shredded
0.25 cup
Lemon-Pepper Seasoning
1 tbsp
Baby Spinach
113 g
Mayonnaise
4 tbsp
Garlic, cloves
1 unit(s)
Lemon
1 unit(s)
Oil
1.5 tbsp
Salt
0.13 tsp
Pepper
0.06 tsp
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with half the Lemon-Pepper Seasoning. Toss to coat.
- Transfer protein shreds to a plate. Cover to keep warm.
- Meanwhile, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Peel, then mince or grate garlic.
- Meanwhile, cut or tear ciabatta into 1/2-inch pieces.
- Add ciabatta pieces and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
- Reheat the same pan (from step 1) over medium.
- When hot, add ciabatta pieces. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min.
- Return croutons to the same large bowl to cool slightly, 5 min.
- Combine mayo, lemon zest, lemon juice, half the Parmesan, remaining Lemon-Pepper Seasoning and 1/4 tsp (1/2 tsp) garlic in a small bowl. (NOTE: Reference garlic guide.)
- Add spinach and half the dressing to the large bowl with croutons. Toss to combine.
- Divide salad between plates. Top with protein shreds.
- Drizzle remaining dressing over top, then sprinkle with remaining Parmesan.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get protein shreds, heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with half the Lemon-Pepper Seasoning. Toss to coat. Transfer protein shreds to a plate. Cover to keep warm.
Top final plates with protein shreds.
730
kcal
Calories
56
g
Fat
8
g
Saturated Fat
34
g
Carbohydrate
2
g
Sugar
4
g
Dietary Fiber
25
g
Protein
35
mg
Cholesterol
1710
mg
Sodium
0.3
g
Trans Fat
450
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
with Beyond Meat®, Zucchini and Carrots
