Hearty Seitan Salad

Several people have requested that I share vegetarian friendly recipes with them. Instead of emailing them separately, I've decided to put the recipes up on my blog. So when I find a good recipe or try an old favorite, I will try to remember to post it.

Hearty Seitan Salad

~1 pound seitan--this can be found in the refrigerated section of the health food section or you can omit this if you are unsure about it
~1 T light olive oil
~1 small head dark green lettuce, thinly sliced
~1 medium green or red bell pepper, cut into narrow strips
~2 medium firm ripe tomatoes, diced
~1 medium avocado, sliced
~1/4 C sliced black olives
~2 scallions, sliced, optional
~dressing

1. Cut the seitan into strips, about 1/2 inch by 2 inches. Heat the oil in a wide skillet. Saute, stirring frequently, until golden, then remove from the heat.
2. Combine the lettuce, bell pepper, tomatoes, avocado, olives and optional scallions in a mixing bowl and toss together. Add the seitan strips and enough dressing to moisten the salad, and toss again. Serve at once.


Here is the dressing that we used:

Tangy Tahini Dressing
~1/2 C extra-virgin olive oil
~1/4 C sesame tahini
~2 to 3 T apple cider vinegar
~juice of 1/2 lemon
~2 T natural soy sauce
~1 t dried dill

Combine all ingredients in a tightly lidded bottle and shake thoroughly. Shake well before each use. Keeps up to 2 weeks, refrigerated.

*We put the dressing on each individual portion.
*We also put the whole thing in whole wheat wraps and added fresh cut veggies to round out the meal.