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Parve
Easy
30 Minutes
Diets 
For these two salads I am going to be using my own homemade sourdough croutons (recipe down below), but you can use a regular crouton recipe if you want. Enjoy!
2 slices of sourdough cut into thin cubes
salt
black pepper
oil spray
lettuce or romaine
1 cucumber, cut into circles
1 radish, diced
5 Morning Star pareve chicken nuggets or any pareve chicken nuggets
3-5 handfuls spinach, torn
1 yellow pepper (half diced, half halved and cut into strips)
4 mushrooms, sliced
1/2 cup dried cranberries
1/8 to 1/4 cup mayonnaise – depends on how thick you like your dressing
4 tablespoons water
1 and 1/2 teaspoons Trader Joe’s green goodness seasoning blend or Italian seasoning
1/2 teaspoon granulated garlic or garlic powder
1/2 teaspoon crushed black pepper
1/2 teaspoon salt
1 teaspoon lemon juice
2 tablespoons balsamic vinegar
2 tablespoons avocado or olive oil
1 tablespoon Dijon mustard
1 and 1/2 teaspoons honey
1 tablespoon lemon juice
Preheat oven to 400 degrees Fahrenheit.
Cut two slices of sourdough into thin cubes. Put on a cooling rack on a parchment-lined baking sheet. Spray with oil spray. Season with salt and pepper. Bake for seven minutes until nice and crispy.
For the chicken nuggets, follow instructions on the back of the bag.
Tear greens and put on the plate.
Add radishes, cucumbers, and chicken nuggets once cooked.
In a small bowl mix mayo and water to create the dressing.
Then, add the salt, black pepper, seasoning blend or Italian seasoning, and lemon and mix until well combined. Pour over the salad.
Add croutons to the salad. Enjoy !
Heat a small saucepan to medium-high heat.
Add oil.
Then, add half of the peppers, the ones cut into strips, and let it cook for around one to three minutes until slightly cooked. Then add mushrooms and let cook for another two minutes.
Add two teaspoons of coconut aminos or soy sauce, one teaspoon of salt, 1/2 teaspoon of crushed black pepper, and one teaspoon of granulated garlic or powder.
Let it cook for another two minutes on medium heat. Then remove from heat and let it cool.
In the meantime, on a plate of bowl add your spinach, other half of the pepper that was diced, and cranberries.
Then add cooked vegetables to the salad.
Set aside and make the dressing.
In a small bowl, mix balsamic vinegar, oil, Dijon mustard, honey, and lemon juice, until well combined. Then add to the salad and add crouton on top. Enjoy !!
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