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Peppery Seitan Salad

- 1 pkg Green Cuisine Wheat Cutlets (Seitan) (8 oz. or 225 grams) shredded

- 2 tbsp (30 ml) olive oil
- 1/2 head Romaine lettuce torn into bite sized pieces
- 1 shallot, finely chopped
- 1.5 tbsp (23 ml) Balsamic vinegar
- 3 tbsp (45 ml) olive oil
- 3/4 tsp (4 ml) cracked black pepper
- 1.5 tbsp (23 ml) grated parmesan (real or vegan)
- 1/2 cup (120 ml) croutons

To prepare the seitan, dry it between paper towels and tear into bite sized pieces. Sauté the seitan in olive oil, turning frequently, until nicely browned.

Combine the shallot, Balsamic vinegar, olive oil, black pepper and parmesan and mix well. Toss with the Romaine lettuce.

Top with the seitan and croutons. Serves 2.