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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.
Serving Amount – 3 servings
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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 |
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.
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