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.
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.
Drizzle the dressing over the salads. Gently toss and enjoy!
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Email Recipe
Loaded Veggie Burger Salad
Serves 2
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:
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.
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.
Drizzle the dressing over the salads. Gently toss and enjoy!
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