Crispy Summer Salad with Plant Based Filets Recipe

This Crispy Summer Salad combines fresh, juicy, seasonal fruit with plant based filets for the flavor and texture your guests crave. Tyson® Plant Based Filets are deep fried and then placed atop a mix of spring greens, Honeycrisp and Granny Smith apples, strawberries, blackberries, pecans and tossed together in a savory sweet vinaigrette dressing. Deliciously sweet, refreshing and a salad that guests will savor.

Ingredients

Serving Amount – 3 servings

Amount	MAIN INGREDIENTS
3 ea.	Tyson® Plant Based Filets
½ cup	Apple Cider Vinegar
1 Tbsp.	Honey
1 Tbsp.	Dijon Mustard
½ TBSP.	Kosher Salt
¼ tsp.	Freshly Ground Black Pepper
½ cup	Olive Oil
5 OZ.	Spring Mix Salad Blend
½ EA.	Honeycrisp Apple, Thinly Sliced
½ ea.	Granny Smith Apple, Thinly Sliced
½ cup	Strawberries, Quartered
½ cup	Blackberries
½ cup	Pecans

Directions

Step 1 - To prepare Tyson® Plant Based Filets, preheat oil to 350°F. From frozen, place filets in a fryer basket, submerge in oil, and shake basket. Cook the product for 3.5 minutes until product reaches at least 140°F internal temperature. Remove from oil and set aside.

Step 2 - In a small bowl, whisk together vinegar, honey, Dijon mustard, salt, pepper, and olive oil; set aside.

Step 3 - Toss together salad blend, apple slices and berries: season with salt and pepper. Portion mix into three serving bowls.

Step 4 - Sliced cooked filets into quarters. Top each salad pieces from one filet strips and pecans; serve with vinaigrette.