Grilled Summer Salad with Creamy Apricot Dressing (Sunshine Burger GIVEAWAY)
Don’t you just love summer? Fresh produce, long days…and easy meals on the grill!
My longtime readers know that I consider myself a busy non-cook. I didn’t know much about plant-based cooking when I went vegan four years ago but I found my way in the kitchen by taking public cooking classes and reading lots of books and blogs. I’m a believer in making your vegan eating and cooking fit into your lifestyle and for some of us, well, we need a little help. At the end of a long work day I often lack imagination or motivation at dinner time and that’s why I’m a huge proponent of vegan convenience foods.
Sunshine Burgers fit the bill for what I consider an ideal meal helper.
Why? Because these vegan burgers, which you can find in the frozen foods section of your local grocer, are about as wholesome as it gets. The Sunshine Burger Quarter Pounder is made of five ingredients: organic cooked brown rice, organic ground raw sunflower seeds, organic carrots, organic spices, sea salt.
Sunshine Burgers have been around for over 30 years and their commitment to a vegan burger made with wholesome ingredients hasn’t changed a bit!
Carol Debberman, founder of Sunshine Burger, grew up in rural New Jersey with a love for vegetarian cuisine.
While starting her own family, Carol took great pride in educating herself about the importance of serving a healthful, nutritious and balanced diet to her children.
In 1983, while experimenting with a variety of foods, she developed a recipe for veggie burgers made from organic whole grains, vegetables and sunflower seeds that her kids loved. Her desire was to create a nutritious, full-flavored, soy-free vegetarian burger without fillers or preservatives that brought food “from farms to your table.”
The recipe was such a success that a small business was born.
Sunshine Burger has been dedicated to offering delicious, wholesome, vegan burgers made with non-GMO, organic whole-food ingredients. Our burgers are pre-baked and browned, and are free of gluten, wheat, soy, corn, oats, dairy, eggs, tree nuts and peanuts.
Today you can find a wide variety of flavorful Sunshine Burgers.
I am working with Sunshine Burger this summer to show you how simple it is to add their delicious burgers into your healthy, plant-based diet. This month I’m sharing an entrée salad featuring vegetables and Sunshine Burgers, all made on the grill!
Grilled Summer Salad with Creamy Apricot Dressing
Keywords: grill entrée salad vegan
Ingredients
For the Salad
- 1 bunch asparagus
- 2 cloves garlic, minced
- Juice of one lemon (half for asparagus and half for lettuce)
- Pinch of salt + fresh ground pepper
- 2 cups sliced baby mushrooms
- 1 cup half-moon slices of onion
- 6 sweet peppers
- 1 head of romaine lettuce
- The other half of the lemon juice
- Pinch of salt + fresh ground pepper
- Extra virgin olive oil (enough to grease the grill grate)
- 2 Sunshine Burgers (any flavor!)
- Salt and pepper to taste
For the Creamy Apricot Dressing
- 2 small apricots
- 1 cup raw, unsalted cashews
- 2 tablespoons rice vinegar
- 2 cloves garlic
- 1/4 teaspoon sea salt (optional)
- Water (1/4 – 1/2 cup)
Instructions
For the Salad
- Prepare vegetables: Wash and rinse the asparagus, place in a shallow dish, toss with minced garlic and drizzle lemon juice over it. Add a pinch of salt and ground black pepper. Slice mushrooms and onion and place in a grill basket. Wash sweet peppers (keep whole). Cut lettuce in half, wash, pat dry, and place, flat side up, on a tray and pour remaining lemon juice over it. Add salt and pepper to lettuce, if desired.
- Rub oil on grill surface before heating
- Heat grill to medium.
- Place frozen Sunshine Burgers on the grill, avoiding direct heat. Grill for 7 – 9 minutes.
- Flip Sunshine Burgers. Add sweet peppers and asparagus directly to the grill on and place the grill basket with mushroom on the other side (both over direct heat). Grill for 7 minutes.
- Move burgers, asparagus and peppers to the top grill rack (or remove from grill entirely).
- Keep the mushrooms and onions on the grill, tossing with tongs as needed, and place lettuce halves along side of the grill basket, flat side down, and grill for no more than 30 seconds to a minute. Turn the lettuce over and grill for an additional 30 seconds to a minute.
- Remove everything from the grill.
For the Creamy Apricot Dressing
- Take a sharp knife, slice apricots in half and remove the pit. Cut each into four pieces.
- Add apricot, cashews, vinegar and salt to a blender. Add water as needed to achieve creamy consistency.
Serve one of two ways:
Chop warm lettuce, slice the grilled peppers and toss in a large bowl with the mushrooms and onion; place Sunshine Burger on top. Serve with asparagus spears and drizzle with dressing. Or…
Plate the lettuce halves, asparagus, whole peppers and Sunshine Burgers. Spoon the mushrooms and onion over the burger and drizzle dressing over the burger and veggies.
YIELD: Serves 2
Cooking vegetables outside on the grill is such a great way to keep your kitchen cool in the summer! Adding a Sunshine Burger to the grill makes for a hearty, filling meal, filled with whole foods.
I want to share the Sunshine Burger love with you!
First, for anyone living in the continental U.S. enter the giveaway below and you could win coupons for FREE Sunshine Burgers, Sunshine SWAG + a $25 VISA card!
Second, Colorado readers, I have some fun things cooking up for you!
1. Enter the giveaway below, of course!
2. Sunshine Burger will be at VegFest Colorado! Stop by between 10 – 6 on July 5 and 6 for samples and surprises! (I will be at the table all day Saturday and would love to meet you!)
3. I will be at the Sunday Downtown Market in Acacia Park, at the Colorado Springs Vegan & Vegetarian Group table – on Sunday, July 13. Stop by the table and say “Hello, Sunshine!” and you’ll get a coupon for a FREE Sunshine Burger (available at Natural Grocers, Sprouts, Whole Foods, Walmart and coming soon to King Soopers!).
4. If you’re a member of the Colorado Springs Vegan & Vegetarian Group Meetup, RSVP quickly for the Very Vegan Potluck. We’re whipping up YUMMY vegan BBQ sauces for the burgers graciously donated by Sunshine Burger.
So, what are you waiting for? Follow Sunshine Burger on Facebook and Twitter, sign up for the Sunshine Burger newsletter and enter the giveaway!
This post was sponsored by Sunshine Burger. While I have been compensated for this post, the point of view provided in this post is my own.
The post Grilled Summer Salad with Creamy Apricot Dressing (Sunshine Burger GIVEAWAY) appeared first on JL goes Vegan.
Source: http://jlgoesvegan.com/sunshine-burger-grilled-summer-salad/
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