RollinGreens Chopped fajita Protein, red onions, cucumber, peperoncino all chopped up with Romain lettuce tossed in a creamy vinaigrette dressing.

Serves 4 people

Ingredients

For Chopped Fajita Protein

• 1 Bag RollinGreens Chopped Fajita Protein
• 2 cups water
• 2 tbsp olive oil

For the Dressing

• 1 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic
• ¼ cup sour cream (optional dairy free alternative)
• ½ tsp sea salt

For the Salad

• 2 heads of Romain lettuce
• 1/4 red onion
• ½ cucumber
• ¼ cup peperoncino
• ½ cup parmesan cheese (optional dairy free alternative)

Instructions

1. For the Chopped Fajita Protein, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita PROTEIN and stir well.
2. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
3. For the salad, in a medium bowl, fill ¾ of water and add thinly cut lettuce. Wash three times and drain. Dry lettuce and set aside.
4. Wash, dry and dice red onion and cucumber. Add to bowl with lettuce. Add peperoncino and cooked Chopped Fajita Protein.
5. For the dressing, in a small bowl, add the olive oil. Dice garlic fine and add salt and mash together, then add to the bowl with oil and stir. Add sour cream and stir.
6. Slowly add red wine vinegar while stirring oil with a fork. Add to salad and stir everything together and top with parmesan cheese.

-Enjoy Chef Ko