I had the best surf this morning. The waves got a little bigger, which really only means they were two and a half feet as opposed to the one to two feet they were last week and the week before that and the week before that, but it was nice to finally feel like I was riding something more than a boat wake. I could actually go down the line and plan out my turns- “Bottom turn, get on your rail, top turn in that little pocket! Now cut back! Cut back again! Off-the-lip… !” Anyways, even though the water wasn’t super warm, the air around here has been in the 80s until sunset. I know fall is almost here, but I couldn’t be craving a hot spiced pumpkin beverage any less than I am right now. So! I’m making this veggie cheese burger salad for dinner since it will allow me to keep my cool. The dressing? It’s so delicious. Make it for other salads too. You just might love it.
3 large hearts romaine lettuce
1 cup cherry or grape tomatoes
1 cup sliced pickles
1/4 cup chopped red onion
4 veggie burger patties
4 slices of cheese
3 tablespoons yellow mustard of choice
2 tablespoons apple cider vinegar
1/2 cup extra-virgin olive oil, eyeball it
2 tablespoons finely chopped chives
Barbecue or pan-cook veggie burgers with cheese (I actually bought the already made ones from Trader Joe’s and added cheese. I know, I know, it’s not as cool or as healthy and I don’t even have a very good excuse except that I was surfing, but it’s the truth). Chop up all the ingredients for the salad including the cheese covered veggie burgers and make the dressing. Whisk up the dressing and drizzle it over the top. Enjoy!
napkin c/o Dot and Army
Adapted from Rachel Ray’s recipe.
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