Ingredients

For the Salad:

2 Dr. Praeger’s Sweet Heat Beet Veggie Burgers

6 cups baby spinach

1 pint strawberries, hulled and sliced

¼ red onion, thinly sliced

4 ounces feta cheese (substitute with a dairy-free feta cheese to make vegan)

1 avocado, pitted and sliced

¼ cup pecans, roughly chopped

For the Lemon Poppyseed Dressing:

¼ cup extra virgin olive oil

3 Tbsp. fresh squeezed lemon juice

1 tsp. Dijon mustard

1 Tbsp. poppyseeds

2 tsp. raw honey or maple syrup

¼ tsp. sea salt

¼ tsp. black pepper

Directions

  1. Preheat oven to 450 degrees Fahrenheit.
  2. Add Dr. Praeger’s Sweet Heat Beet Veggie Burgers to an ungreased baking tray and place in preheated oven. Bake for 6 minutes, flip, and bake an additional 6 minutes. Remove from oven and let cool slightly before cutting into quarters.
  3. Prepare lemon poppyseed dressing: add all ingredients to a mason jar and secure with a lid. Shake well to combine.
  4. Prepare salad: add spinach, strawberries, red onion, feta cheese, avocado, and pecans to a large salad bowl. Toss with dressing.
  5. Divide salads between two bowls and top with Dr. Praeger’s veggie burgers. Enjoy!