California Chef’s Salad

A delicious dichotomy of savory and sweet, this fresh, luxurious salad can stand alone.

Serves 4

What You Need:

  • 1/4 cup tamari lite
  • 3/4 cup vegetarian chicken broth
  • 1 teaspoon vegetarian Worcestershire sauce
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon dried cilantro
  • Olive oil cooking spray
  • 1 7-ounce package chicken-flavored seitan, sliced into 1/2-inch strips
  • 1 medium portabello mushroom cap, cut into chunks
  • 1 10-ounce package baby spinach
  • 1/4 medium red onion, thinly sliced
  • 6 large fresh strawberries, sliced
  • 1 medium avocado, pitted, sliced, and drizzled with lime juice

What You Do:

  1. Place seitan in a medium bowl and set aside. Combine tamari, broth, Worcestershire sauce, garlic, and cilantro in a glass liquid measuring cup and pour over the seitan. Cover and refrigerate for at least one hour.
  2. Spray a 10-inch frying pan with oil, remove the seitan from the marinade, and add to the pan with the mushrooms. Sauté 3 minutes. Spoon 3 tablespoons of the marinade over the mushrooms and seitan and lower heat to simmer. Keep warm while assembling the salad.
  3. Place the spinach in a large salad bowl. Arrange the onions, avocado, and strawberries around the perimeter and mound the seitan in the center surrounded by the mushrooms. Serve with dressing on the side.

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